Tomato Mozzarella Basil Galette (Printable Version)
Rustic galette with juicy tomatoes, basil, and mozzarella in garlic-sour cream puff pastry.
# Ingredients:
→ For the Filling
01 -
3 large heirloom tomatoes, sliced
02 -
200 g fresh mozzarella, torn
03 -
1/4 cup fresh basil leaves
04 -
2 tbsp balsamic glaze
05 -
Salt and black pepper to taste
→ For the Garlic Confit Pastry
06 -
2 cups all-purpose flour
07 -
200 g unsalted butter, frozen and grated
08 -
3 tbsp garlic confit
09 -
1/3 cup sour cream
10 -
1/4 cup cold water, as needed
11 -
1 tsp sea salt
12 -
1 egg, beaten (for brushing)
# Steps:
01 -
Freeze all tools and ingredients 20 minutes before starting. In a bowl, combine flour and salt. Add grated butter and rub into flour using fingertips. Stir in garlic confit and sour cream. Add cold water gradually to form dough. Chill for 1 hour.
02 -
Roll out dough into a rectangle. Fold into thirds like a letter. Rotate and repeat folding and rolling three times. Chill for 30 minutes.
03 -
Roll chilled dough into a 12-inch circle. Arrange tomato slices and mozzarella in the center, leaving a 2-inch border. Season with salt and pepper and top with basil.
04 -
Fold pastry edges over the filling, pleating as needed. Brush the crust with beaten egg.
05 -
Preheat oven to 200°C (400°F). Bake for 35–40 minutes or until the crust is golden and crisp.
06 -
Drizzle warm galette with balsamic glaze and garnish with additional fresh basil. Serve warm or at room temperature.
# Notes:
01 -
Use heirloom tomatoes for enhanced flavor and visual appeal.
02 -
For best flakiness, keep butter and dough cold throughout preparation.