Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 4-5 ripe tomatoes, sliced
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh basil, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a food processor, pulse the flour and salt together. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- While pulsing, slowly add the ice water until the dough comes together.
- Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Preheat the oven to 400°F (200°C).
- On a floured surface, roll out the dough into a 12-inch circle.
- Transfer the dough to a parchment-lined baking sheet.
- Sprinkle the mozzarella cheese over the dough, leaving a 2-inch border.
- Arrange the sliced tomatoes on top of the cheese. Sprinkle with basil, salt, and pepper. Drizzle with olive oil.
- Fold the edges of the dough over the tomatoes, pleating as needed.
- Bake for 35-40 minutes, or until the crust is golden brown.
- Let the galette cool for 10 minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 8g
- Carbohydrates
- 30g
- Fat
- 12g
Supplies
Baking sheet Parchment paper
Tools
Food processor Rolling pin
Serving suggestions
Serve the tomato galette warm as an appetizer or alongside a fresh salad for a light meal.
Tips & tricks
For an extra flavor boost, try adding a sprinkle of grated Parmesan cheese on top of the galette before baking.
Cost
$10