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A delicious Tomato Basil Galette is pictured as the featured image for a recipe article.

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.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
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.