I stumbled upon this delightful Caprese Galette recipe during a random scroll through a food blog, and it instantly took me back to a sunny afternoon in Tuscany. Imagine biting into a flaky crust that cradles juicy tomatoes, creamy mozzarella, and fragrant basil—simple, yet somehow it feels like a little celebration on your plate. Trust me, this is one of those dishes that brings a bit of summer magic to any season, and it’s impossibly easy to whip up!
Steps
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll out the homemade pie dough on a lightly floured surface to create a 14-inch circle.
- Transfer the rolled dough to the prepared baking sheet. Arrange the sliced tomatoes, mozzarella, and basil in overlapping circles in the center of the dough, leaving 2-3 inches of dough around the edges.
- Fold the exposed edges of the dough over the filling to form a rustic, pleated crust. In a bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth.
- Brush the pleated dough edges with the egg mixture to ensure a golden finish. Pour any remaining egg mixture evenly over the filling ingredients.
- Bake the galette for 35-40 minutes, until the crust is golden brown and the filling is bubbly but set. Allow the galette to cool for about 5 minutes before slicing.
- Serve the Caprese Galette warm as a light lunch or appetizer, and enjoy the blend of fresh mozzarella, tomatoes, and basil.
Ingredients
- 1 homemade pie crust (use half of the recipe)
- 2 Roma tomatoes, sliced into 12 thin slices (approximately ¼-inch each)
- 8 ounces fresh mozzarella, sliced
- ½ cup fresh basil leaves (about 12 grams)
- 2 large eggs, at room temperature
- ¼ cup heavy whipping cream (59.5 grams)
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
FAQ
- What is a galette?
- A galette is a French pastry similar to a pie or tart but with a free-form, rustic appearance. It doesn’t require special tools or pans, making it simple to prepare. Though often made with fruit, galettes can also be savory, like this Caprese version that uses fresh tomatoes, mozzarella, and basil.
- Can I prepare the Caprese Galette in advance?
- Yes, you can assemble the Caprese galette a few hours before baking. Keep it covered with plastic wrap in the refrigerator. When ready to bake, let it sit at room temperature for 15-20 minutes before putting it in the oven.
- Is it possible to add protein to a Caprese Galette?
- Certainly! You can enhance the galette by adding cooked chicken, bacon, or prosciutto. Adding chicken, for instance, would give it a flavor similar to a Chicken Caprese Salad in galette form. Just ensure the flavors remain balanced.
- How should I store leftover Caprese Galette?
- To store leftovers, let the galette cool to room temperature, then wrap it tightly in plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to 2-3 days. Reheat in the oven at 350°F for 10-15 minutes to restore its crispiness.
- Can I use a different type of cheese for the Caprese Galette?
- Yes, while fresh mozzarella is recommended, you can substitute it with shredded mozzarella, burrata, ricotta, or goat cheese if desired.
Tips
- Use Fresh Ingredients: Opt for fresh mozzarella and ripe Roma tomatoes to ensure the best flavor and texture in your galette. Fresh basil will also add a vibrant touch and enhance the overall taste.
- Customize the Cheese: While fresh mozzarella is recommended, you can experiment with other cheeses like burrata, ricotta, or even goat cheese for a different flavor profile.
- Prepare Ahead: You can assemble the galette a few hours before baking and refrigerate it. This makes it convenient to pop in the oven when you’re ready, ensuring the crust remains crisp and fresh.
- Add Protein for Heartiness: To make the galette more filling, consider adding cooked chicken, bacon, or prosciutto. Just be sure to balance the flavors to maintain the freshness of the dish.
Equipment
- Baking Sheet: A flat, rectangular metal pan used for baking.
- Parchment Paper: Non-stick paper used to line baking sheets.
- Rolling Pin: A cylindrical tool used to roll out dough.
- Pastry Brush: A brush used to apply the egg mixture to the dough.
- Medium Bowl: For mixing the egg and cream mixture.
