Savory Tomato and Mozzarella Galette Recipe: Welcome to our kitchen! We’re about to start a cooking adventure that combines the rich flavours of ripe tomatoes, creamy mozzarella, and fragrant herbs to make a savoury galette that is both rustic and elegant.
Savory Tomato and Mozzarella Galette Recipe
This delicious dish is a great way to show off the beauty of seasonal foods and wow guests with its stunning presentation and irresistible taste. This tomato and mozzarella galette is sure to become a favourite in your recipe collection. You can eat it as a light lunch, an appetiser, or the main dish at dinner. Okay, let’s put on our aprons and start making this delicious masterpiece!
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into small cubes
- 1/4 cup ice water
For the Filling:
- 3-4 ripe tomatoes, thinly sliced
- 8 ounces fresh mozzarella cheese, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- Salt and black pepper to taste
- 1 egg, beaten (for egg wash)
- Additional fresh basil leaves for garnish (optional)
Also See:
Moist Chocolate Banana Bread Recipe
Instructions
- Make the galette dough first. Put the all-purpose flour and salt in a large bowl and mix them together with a whisk.
- Mix the cold cubed butter into the flour mixture. Cut the butter into the flour with a pastry cutter or your fingers until the mixture looks like coarse crumbs with butter pieces about the size of peas.
- One tablespoon at a time, add the ice water to the flour and butter mixture and mix it in gently with a fork until the dough just comes together. Be careful not to work the dough too much.
- Roll the dough into a disc, cover it with plastic wrap, and put it in the fridge for at least 30 minutes. This will help it chill and get firm.
- Warm the oven up to 190°C (375°F). Put parchment paper on a baking sheet and set it aside.
- Set the filling ingredients aside while the dough chills. Cut the mozzarella cheese and tomatoes into thin slices. Mince the garlic and chop the fresh basil.
- Take the dough out of the fridge and place it on a lightly floured surface after it has chilled. The dough should be rolled out into a circle that is about 12 inches across and 1/8 inch thick.
- Place the rolled-out dough on the baking sheet that has been prepared.
- Cut the tomatoes into thin slices and place them in the middle of the dough. Leave about 2 inches of space around the edges.
- Pour the olive oil over the mozzarella and tomatoes. Next, add the chopped fresh basil, Parmesan cheese, and minced garlic. To taste, add salt and black pepper.
- Fold the dough’s edges over the filling slowly, pleating them as you go to make a rough border.
- After beating the egg, brush the edges of the galette dough with it to make a golden crust when you bake it.
- The tomato and mozzarella galette should be baked in a hot oven for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly and slightly caramelised.
- Get the galette out of the oven when it’s done and let it cool a bit on the baking sheet.
- If you want to add some extra colour and freshness, you can decorate the galette with more fresh basil leaves.
- You can serve the galette warm or at room temperature as a tasty starter, side dish, or light meal by cutting it into wedges.
Tips and Variations
- For a beautiful presentation, use tomatoes of different sizes and colours.
- To make the filling taste better, add roasted garlic or thinly sliced red onion.
- Try adding different kinds of cheese, like fontina or goat cheese, for a unique twist.
- For a full meal, pair the galette with a light vinaigrette-dressed side salad.
- If you have extra galette, you can keep it in the fridge for up to two days in an airtight container.
- Warm it up again in an oven that has already been heated until it’s ready to serve.