BEST TOMATO BASIL GALETTE

I remember summers at my grandmother’s house, the scent of ripe tomatoes and fragrant basil hanging heavy in the air, a constant invitation to sneak into her garden. It’s that very memory I’ve bottled into this rustic, utterly irresistible Tomato Basil Galette, and trust me, after one bite, you’ll be transported right back there with me – ready to make some memories of your own!

Let’s Talk Tomato Basil Galette: Your New Favorite Summer Treat

Okay, friend, let’s get real for a minute. We’ve all seen those intimidating, perfectly crimped pies on Instagram, right? They’re beautiful, no doubt, but also…a little scary. That’s where the beauty of a galette comes in. It’s essentially a free-form pie – rustic, forgiving, and bursting with flavor. And this Tomato Basil Galette? It’s the *ultimate* summer indulgence.

Forget fussy pie crusts and complicated fillings. This recipe is all about fresh, seasonal ingredients and simple techniques. We’re talking juicy, ripe tomatoes, fragrant basil, a flaky, buttery crust, and a generous sprinkling of cheese. Sound good? I thought so.

Why You’ll Absolutely LOVE This Galette

• It’s Seriously Easy: No need to be a pastry chef! The beauty of a galette is its rustic charm. Imperfection is perfection here.
• It’s Packed With Flavor: The combination of sweet tomatoes, fragrant basil, and savory cheese is a match made in heaven.
• It’s Versatile: Serve it as an appetizer, a light lunch, or even a side dish. It’s perfect for everything from casual weeknight dinners to elegant summer gatherings.
• It’s a Showstopper: Even though it’s easy to make, this galette looks absolutely stunning. Prepare for compliments!
• It’s Customizable: Don’t have basil? Use oregano! Want to add some heat? Sprinkle in some red pepper flakes! This recipe is a fantastic base for your creativity.

Ingredients You’ll Need

Let’s break down the ingredients. Don’t worry, most of them are pantry staples, and the rest are easily found at your local grocery store or farmer’s market.

For the Crust:

• All-Purpose Flour: The foundation of our flaky crust.
• Salt: Enhances the flavors and balances the sweetness.
• Cold Unsalted Butter: This is KEY to a flaky crust. Make sure it’s ice-cold!
• Ice Water: Again, the colder, the better. This helps prevent the gluten from developing too much, resulting in a tender crust.
• Egg Wash (1 egg beaten with 1 tablespoon of water): For that beautiful golden-brown color.

For the Filling:

• Ripe Tomatoes: Use a variety for the best flavor and visual appeal. Heirloom tomatoes are fantastic if you can find them.
• Fresh Basil: The star of the show! Use plenty of it.
• Garlic: Adds a savory depth of flavor.
• Olive Oil: For drizzling and sautéing.
• Balsamic Glaze: Adds a touch of sweetness and acidity.
• Salt and Pepper: To taste.
• Cheese: I love using a combination of fresh mozzarella (for creaminess) and grated Parmesan (for sharpness). You can also use goat cheese, feta, or your favorite cheese blend.

Step-by-Step Guide to Making the Best Tomato Basil Galette

Alright, let’s get cooking! Don’t be intimidated by the crust – I’m going to walk you through it step-by-step. Remember, it’s okay if it’s not perfect. That’s part of the charm!

Making the Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the Butter: This is where a pastry blender or your fingertips come in handy. Cut the cold butter into small cubes and add it to the flour mixture. Use the pastry blender (or your fingertips) to cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter. This is what creates those flaky layers!
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix! Overmixing develops the gluten, which will result in a tough crust.
4. Form the Dough: Gently form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours). This allows the gluten to relax and the butter to firm up, making it easier to roll out.

Preparing the Filling:

1. Slice the Tomatoes: Slice the tomatoes into about 1/4-inch thick slices. I like to use a mix of different colors and sizes for a beautiful presentation.
2. Mince the Garlic and Chop the Basil: Mince the garlic and roughly chop the fresh basil. Set aside.

Assembling the Galette:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Don’t worry if it’s not perfectly round!
3. Transfer to Baking Sheet: Carefully transfer the rolled-out dough to the prepared baking sheet.
4. Layer the Cheese: Sprinkle a generous layer of cheese (mozzarella and Parmesan) over the dough, leaving a 2-inch border.
5. Arrange the Tomatoes: Arrange the tomato slices over the cheese, overlapping them slightly.
6. Sprinkle with Garlic and Basil: Sprinkle the minced garlic and chopped basil over the tomatoes.
7. Drizzle with Olive Oil and Balsamic Glaze: Drizzle the tomatoes with olive oil and balsamic glaze. Season with salt and pepper to taste.
8. Fold the Edges: Gently fold the edges of the dough over the tomatoes, pleating as you go. This creates that signature galette look.
9. Brush with Egg Wash: Brush the crust with the egg wash for a beautiful golden-brown color.
10. Bake: Bake for 30-35 minutes, or until the crust is golden brown and the tomatoes are softened.

Serving:

1. Let Cool Slightly: Let the galette cool slightly on the baking sheet before slicing and serving.
2. Garnish (Optional): Garnish with fresh basil leaves and a drizzle of balsamic glaze, if desired.

Tips and Tricks for the Perfect Galette

Okay, here are a few secrets to ensure your Tomato Basil Galette is a smashing success:

• Keep Everything Cold: I can’t stress this enough! Cold butter and ice water are essential for a flaky crust.
• Don’t Overmix the Dough: Overmixing develops the gluten, resulting in a tough crust. Mix just until the dough comes together.
• Chill the Dough: Chilling the dough allows the gluten to relax and the butter to firm up, making it easier to roll out and preventing it from shrinking in the oven.
• Use Ripe Tomatoes: The flavor of your galette will only be as good as the tomatoes you use. Choose ripe, juicy tomatoes for the best flavor.
• Don’t Overload the Filling: Too much filling can make the crust soggy. Be mindful of the amount of tomatoes and cheese you use.
• Blind Bake if Needed: If your tomatoes are particularly juicy, you can blind bake the crust for about 10 minutes before adding the filling. This will help prevent a soggy bottom.
• Experiment with Cheese: Don’t be afraid to experiment with different types of cheese. Goat cheese, feta, and ricotta are all great options.

Variations and Additions

Want to put your own spin on this Tomato Basil Galette? Here are a few ideas:

• Add Herbs: In addition to basil, try adding other herbs like oregano, thyme, or rosemary.
• Add Vegetables: Sauté some zucchini, eggplant, or bell peppers and add them to the filling.
• Add Protein: Cooked sausage, prosciutto, or bacon would be delicious additions.
• Spice it Up: Add a pinch of red pepper flakes to the filling for a little heat.
• Sweet and Savory: Drizzle a little honey over the tomatoes before baking for a touch of sweetness.

Serving Suggestions

This Tomato Basil Galette is incredibly versatile. Here are a few ways to serve it:

• Appetizer: Slice into wedges and serve as an appetizer at your next gathering.
• Light Lunch: Serve with a side salad for a light and refreshing lunch.
• Side Dish: Serve alongside grilled chicken, fish, or steak.
• Brunch: Add a fried egg on top for a decadent brunch treat.
• Dessert (Sort Of!): While not technically a dessert, the sweetness of the tomatoes and balsamic glaze can satisfy a sweet craving.

What to Serve With Your Galette?

Looking to build out a full meal around your beautiful galette? Here are some suggestions:

• Start with a refreshing Minestrone Soup for a light and healthy appetizer.
• Follow up with a vibrant Crispy Gnocchi With Spinach for a delightful vegetarian option.
• For a heartier meal, try pairing the galette with Eggplant Parmesan, the textures and tastes would complement each other perfectly.
• You could also serve it alongside a Pesto Chicken Flatbread for a lighter meal.
• If you’re looking for something cozy, a slice of this galette with a bowl of Spinach Mushroom Lasagna can be an amazing pairing.
• And if you’re feeling adventurous, why not try serving this galette alongside a bowl of Basil Chicken Coconut Curry? The savory flavors would play off each other well.

Storage Instructions

To Store: Leftover galette can be stored in the refrigerator for up to 3 days. Cover it loosely with plastic wrap or aluminum foil.

To Reheat: Reheat the galette in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. You can also reheat it in the microwave, but the crust will be softer.

To Freeze: You can freeze the galette, baked or unbaked. If freezing baked, let it cool completely before wrapping it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. To reheat, bake from frozen at 350°F (175°C) for 20-25 minutes, or until warmed through. If freezing unbaked, wrap the assembled galette tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. To bake, thaw in the refrigerator overnight and bake as directed.

Frequently Asked Questions (FAQ)

Let’s tackle some common questions:

• Can I use store-bought pie crust? Absolutely! If you’re short on time, store-bought pie crust is a great option. Just make sure to use a high-quality brand.
• Can I make the crust ahead of time? Yes! The crust can be made up to 2 days in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator.
• Can I use different types of tomatoes? Of course! I encourage you to experiment with different varieties of tomatoes. Heirloom tomatoes, cherry tomatoes, and Roma tomatoes are all great options.
• My crust is shrinking in the oven. What am I doing wrong? This is usually caused by not chilling the dough long enough or overworking the dough. Make sure to chill the dough for at least 30 minutes and avoid overmixing.
• My filling is too watery. How can I prevent this? You can try salting the tomato slices and letting them drain for about 30 minutes before assembling the galette. This will help draw out some of the excess moisture. You can also blind bake the crust for a few minutes before adding the filling.

Ready to Bake?

So, there you have it – everything you need to make the most amazing Tomato Basil Galette ever! Trust me, this recipe is a winner. It’s easy, delicious, and perfect for any occasion. So, gather your ingredients, preheat your oven, and get ready to impress your friends and family (and yourself!) with this stunning summer treat. And don’t forget to share your creations with me – I can’t wait to see them!

Best Tomato Basil Galette

This Tomato Basil Galette is a rustic and flavorful free-form pie, perfect for showcasing fresh summer ingredients. With a flaky, buttery crust and a vibrant filling of juicy tomatoes, fragrant basil, and savory cheese, it’s an easy and impressive dish for any occasion.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 6

Course: Appetizer, Lunch, Side Dish

Cuisine: French, Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 to 1/2 cup ice water
• 1 egg, beaten with 1 tablespoon water egg wash
• 1 1/2 pounds ripe tomatoes, sliced
• 1/2 cup fresh basil, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons balsamic glaze
• Salt and pepper to taste
• 1/2 cup fresh mozzarella, shredded
• 1/4 cup grated Parmesan cheese

Equipment

• Large bowl
• whisk
• Pastry blender or fingertips
• measuring cups and spoons
• Plastic wrap
• Rolling Pin
• baking sheet
• parchment paper
• Oven

Method

 

1. In a large bowl, whisk together the flour and salt.
2. Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry blender (or your fingertips) to cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix!
4. Gently form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours).
5. Slice the tomatoes into about 1/4-inch thick slices.
6. Mince the garlic and roughly chop the fresh basil. Set aside.
7. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
8. On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
9. Carefully transfer the rolled-out dough to the prepared baking sheet.
10. Sprinkle a generous layer of mozzarella and Parmesan cheese over the dough, leaving a 2-inch border.
11. Arrange the tomato slices over the cheese, overlapping them slightly.
12. Sprinkle the minced garlic and chopped basil over the tomatoes.
13. Drizzle the tomatoes with olive oil and balsamic glaze. Season with salt and pepper to taste.
14. Gently fold the edges of the dough over the tomatoes, pleating as you go.
15. Brush the crust with the egg wash.
16. Bake for 30-35 minutes, or until the crust is golden brown and the tomatoes are softened.
17. Let the galette cool slightly on the baking sheet before slicing and serving.
18. Garnish with fresh basil leaves and a drizzle of balsamic glaze, if desired.

Notes

Keep everything cold for a flaky crust. Don’t overmix the dough. Chill the dough before rolling. Use ripe tomatoes. Don’t overload the filling. Blind bake the crust if tomatoes are very juicy. Experiment with different cheeses. Leftover galette can be stored in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes. Galette can be frozen, baked or unbaked, for up to 2 months.