Savory Tomato and Mozzarella Galette (Caprese Galette) Recipe
This Savory Tomato and Mozzarella Galette, inspired by the classic Caprese flavors, features a flaky homemade crust filled with ripe heirloom tomatoes, creamy mozzarella, and fragrant herbs. Perfect for a delightful brunch or light dinner, this rustic galette is not only visually stunning but also bursting with fresh, savory flavors.
- Prep Time: 1 hour 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour 55 minutes
- Yield: 4 servings
- Category: Savory Tart
- Method: Baking
- Cuisine: Italian
Ingredients
Galette Dough
- 1 ¼ cups all-purpose flour
- ¼ teaspoon kosher salt
- ½ cup cold unsalted butter, cubed
- ¼ cup cold water
Filling
- 5 ounces mozzarella cheese, crumbled or sliced into circles
- 3 medium ripe heirloom tomatoes
- 2-3 cherry or plum tomatoes
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Finishing
- Fresh basil leaves for serving
- 1 egg yolk
- Splash of water
Instructions
- Making the Galette Dough: In a medium mixing bowl, whisk together the all-purpose flour and kosher salt. Cut the cold unsalted butter into small cubes and add to the flour mixture. Use your fingers or a pastry blender to combine until the mixture resembles coarse crumbs. Gradually sprinkle in the cold water and gently work the dough into a ball. Press it down slightly, wrap it tightly in plastic wrap, and chill in the refrigerator for at least one hour.
- Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and aid cleanup.
- Prepare the Tomatoes: Slice the heirloom tomatoes and sprinkle them with salt. Place them on a baking sheet lined with paper towels and let sit at room temperature for 20-30 minutes to draw out excess moisture. After resting, gently wipe off the extra salt and moisture from the tomato slices before assembling.
- Slice the Mozzarella: Cut the mozzarella cheese into slices or crumble it as preferred for even distribution in the galette.
- Make the Herb Mixture: In a small bowl, mix together dried basil, dried thyme, black pepper, and olive oil to create a fragrant herb oil that will be brushed over the tomatoes for enhanced flavor.
- Roll out the Dough: On a piece of parchment paper, roll out the chilled dough by hand or with a rolling pin into a rough 12-inch (30 cm) circle. Imperfect edges are welcome for a rustic, homemade look.
- Assemble the Galette: Arrange a layer of heirloom tomato slices in the center of the dough, leaving about 1 ½ inches (3-4 cm) of space from the edges. Brush the tomatoes generously with the prepared herb and olive oil mixture. Place the mozzarella slices or crumbles between the tomato slices and add cherry tomatoes on top for extra color and flavor.
- Fold the Edges: Carefully fold the edges of the dough over the filling, pleating as you go, to form a rim that leaves the center open and exposed.
- Brush with Egg Wash: In a small bowl, whisk the egg yolk with a splash of water. Brush this mixture over the exposed dough edges to promote a beautiful golden-brown crust.
- Bake the Galette: Place the assembled galette on the prepared baking sheet and bake in the preheated oven for 35-40 minutes, or until the crust is deeply golden and the tomato slices are tender and juicy.
- Serve: Once baked, allow the galette to cool slightly. Garnish with fresh basil leaves before slicing and serving warm for the best flavor experience.
Notes
- Resting salted tomatoes helps to reduce excess moisture, which prevents a soggy crust.
- The rustic shape of the galette edges is intentional and adds charm—don’t worry about perfect circles.
- You can substitute fresh herbs like basil and thyme if available instead of dried for a fresher taste.
- If you prefer a crisper crust, bake on a preheated baking stone or steel to ensure even heat distribution.
- Make sure the butter and water for the dough are cold to achieve a flaky pastry texture.
