Heirloom Tomato Goat Cheese Galette with Anchovies, Olives and Capers

Tomato Goat Cheese Anchovy Galette by Meeta K. Wolff

Prep Time: 1 hour

Total Time: 1 hour 40 minutes plus resting time

Serves: 4


  • 325g all-purpose flour
  • 100g fine polenta
  • A pinch of salt
  • 125g cold butter, cut in cubes
  • 1 teaspoon sugar
  • 70g Greek yogurt
  • 100g ice cold water
  • 1 kg heirloom tomatoes, sliced
  • 2 sprigs each rosemary, thyme and oregano, finally chopped
  • 8-10 anchovies marinated in oil
  • 100g breadcrumbs
  • 125g Parmesan, cheese grated
  • 200g goat cheese
  • 25g marinated olives and capers
  • Salt and pepper


  1. Mix together flour, polenta, pinch of salt and sugar in a bowl. Rub the cold butter into the dry ingredients until the mixture resembles fine breadcrumbs. Whisk together the yogurt and water, then incorporate into the flour mixture. Knead into a smooth dough as quickly as you can, making sure not to over-knead. Work the dough only enough to bring it barely together into a disk, wrap in plastic-wrap and cool in refrigerator for 3-4 hours.
  2. Pre-heat oven to 200 degrees C and line a baking tray with a sheet of baking paper.
  3. Divide the dough into 2 pieces. Roll out each portion on a lightly floured surface into a circle. Sprinkle with breadcrumbs, spread with the anchovies, goat cheese and the slices of tomatoes leaving about 8 cm around the edge free. Add the olives and capers, salt and pepper to taste then fold the outer edges over the filling. Sprinkle the herbs and Parmesan.
  4. Bake the galette in the oven for about 40 minutes or until baked gorgeously gold.
  5. Serve with a large fresh salad.


The galette can be eaten hot or cold, so it makes a great dish to take along on a picnic or for a pot luck.

You can easily make this a vegetarian meal by leaving the anchovies out or adding other vegetables like asparagus or zucchini.

The Food Guide:

You’ll find detailed information to everything you wanted to know about tomatoes, including selecting, storing and healthy tips in my Food Guide.

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