If you’re looking for a dish that perfectly captures the essence of summer, my tomato basil galette is the way to go! Fresh, juicy tomatoes paired with aromatic basil create a flavor explosion that’s simply irresistible. I remember the first time I made this galette; it was a sunny afternoon, and I had just picked a basket full of vine-ripened tomatoes from the garden. The moment I took that first bite, I was transported to a quaint French café, savoring each flaky, buttery layer of crust filled with vibrant colors and tastes. It’s become a staple in my kitchen because it’s not only delicious but also incredibly simple to whip up for a weeknight dinner or a fancy brunch. Trust me, once you try this tomato basil galette, you’ll want to share it with everyone you know!
Ingredients List
- 2 cups all-purpose flour
- 1/2 cup cold butter, cubed
- 1/4 teaspoon salt
- 1/4 cup ice water
- 4 medium tomatoes, sliced
- 1/2 cup fresh basil, chopped
- 1 cup shredded mozzarella cheese
- 1 egg, beaten (for the egg wash)
How to Prepare the Tomato Basil Galette
Preparing a tomato basil galette is a joyful experience, and I promise it’s easier than it sounds! Let’s break it down step by step so you can create this masterpiece in your own kitchen.
Step-by-Step Instructions
- First things first, preheat your oven to 400°F (200°C). This will ensure it’s nice and hot when your galette is ready to bake!
- In a large mixing bowl, combine the flour and salt. Then, add the cold, cubed butter. Use your fingers or a pastry cutter to mix until it resembles coarse crumbs—don’t worry about being perfect here!
- Next, gradually add the ice water, mixing it in until the dough starts to come together. You want it to be moist but not sticky. Once it’s formed, wrap it in plastic wrap and pop it into the fridge to chill for about 30 minutes. This step is crucial for a flaky crust!
- After chilling, take the dough out and roll it out on a floured surface into a circle about 12 inches in diameter. It doesn’t have to be perfect—rustic is part of the charm.
- Transfer the rolled-out dough to a baking sheet lined with parchment paper. This makes cleanup a breeze!
- Now, spread the shredded mozzarella cheese evenly in the center of the dough, leaving about a 2-inch border. This cheesy layer is key to keeping the filling from making the crust soggy.
- Layer your sliced tomatoes on top of the cheese, then sprinkle that lovely chopped basil over everything. Just imagine the aroma!
- Fold the edges of the dough over the filling, creating a beautiful border. Don’t worry if it’s not perfect; it adds to the rustic look!
- Finally, brush the exposed edges of the dough with the beaten egg to give it a gorgeous golden color when baked. Now, it’s time to bake!
- Bake in your preheated oven for 30-35 minutes, or until the crust is golden brown and the cheese is bubbling. Your kitchen will smell heavenly!
Once it’s out of the oven, let it cool for a few minutes before slicing. Enjoy every delicious bite of your homemade tomato basil galette!
Why You’ll Love This Recipe
- Quick prep time makes it ideal for busy weeknights or spontaneous gatherings.
- Fresh, seasonal ingredients create vibrant flavors that sing with every bite.
- The rustic, free-form design is effortlessly beautiful—no perfect pie crusts required!
- Versatile enough to serve as a main dish or a delightful appetizer.
- It’s a fantastic way to showcase your garden’s bounty or farmer’s market finds.
Tips for Success
To make sure your tomato basil galette turns out perfectly every time, here are a few pro tips I swear by! First, keep your butter cold; it’s crucial for that flaky crust we all love. If you find the dough too sticky while rolling, don’t hesitate to sprinkle a bit more flour on your surface. Also, when layering your filling, make sure to pat the sliced tomatoes dry with a paper towel to avoid excess moisture—nobody wants a soggy bottom! And remember, don’t be shy with the basil; its fresh aroma really elevates the dish. Lastly, let your galette cool for a few minutes before slicing; this helps the cheese set up nicely. Trust me, these little tweaks will take your galette to the next level!
Variations
If you’re feeling adventurous, there are plenty of ways to switch up your tomato basil galette! Try using different cheeses like goat cheese or feta for a tangy twist. You can also mix in other herbs like thyme or oregano to enhance the flavor profile. For a heartier version, add in sautéed mushrooms, zucchini slices, or even roasted red peppers. The beauty of this galette is its versatility—so feel free to get creative and use whatever fresh veggies or herbs you have on hand. Each variation is sure to delight your taste buds!
Nutritional Information
Each slice of this delicious tomato basil galette is roughly estimated to contain about 250 calories. You’ll also find around 12 grams of fat, 7 grams of protein, and 30 grams of carbohydrates in every serving. Keep in mind that these values are estimates and can vary based on specific ingredients used. Enjoying this galette is not only a treat for your taste buds but also a wholesome option for your meals!
Storage & Reheating Instructions
To store your leftover tomato basil galette, wrap it tightly in plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. This way, you can enjoy those delightful flavors again! When you’re ready to indulge, simply preheat your oven to 350°F (175°C) and place the galette on a baking sheet. Heat it for about 10-15 minutes, or until warmed through. The crust will regain its crispness, making each bite just as delicious as when it was fresh out of the oven. Enjoy your tasty leftovers!
FAQ Section
Can I use store-bought dough for the galette? Absolutely! If you’re short on time, a pre-made pie crust works just fine. Just be sure to roll it out a little to fit your baking sheet.
What can I substitute for mozzarella cheese? If you’re not a mozzarella fan, feel free to swap it for goat cheese, feta, or even a sharp cheddar for a different flavor profile. They all work beautifully!
Can I make the galette in advance? Yes, you can prep the galette ahead of time! Just assemble it, cover it with plastic wrap, and store it in the fridge. Bake it fresh when you’re ready to enjoy.
How do I know when the galette is done? Look for a golden brown crust and bubbling cheese. If the edges are crisp and the filling is hot, you’re good to go!
Is this tomato basil galette gluten-free? To make it gluten-free, simply use a gluten-free all-purpose flour blend in place of regular flour. The results will still be delicious!
Z nadrukami
Tomato Basil Galette: 7 Irresistible Flavor Layers to Love
- Całkowity Czas: 1 hour 5 minutes
- Ustępować: 8 servings 1x
- Dieta: Wegańskie
Opis
A savory galette filled with fresh tomatoes and basil.
Składniki
- 2 cups all-purpose flour
- 1/2 cup cold butter, cubed
- 1/4 teaspoon salt
- 1/4 cup ice water
- 4 medium tomatoes, sliced
- 1/2 cup fresh basil, chopped
- 1 cup shredded mozzarella cheese
- 1 egg, beaten (for egg wash)
Instrukcje
- Preheat the oven to 400°F (200°C).
- In a bowl, mix flour and salt. Add cold butter and mix until crumbly.
- Add ice water gradually and form a dough. Chill for 30 minutes.
- Roll out the dough on a floured surface into a circle.
- Transfer the dough to a baking sheet lined with parchment paper.
- Spread mozzarella cheese in the center, leaving a border.
- Layer sliced tomatoes and sprinkle chopped basil on top.
- Fold the edges of the dough over the filling.
- Brush the edges with beaten egg.
- Bake for 30-35 minutes until golden brown.
Uwagi
- Use ripe tomatoes for best flavor.
- Feel free to add other herbs for variation.
- Serve warm or at room temperature.
- Czas Przygotowania: 30 minutes
- Czas gotowania: 35 minutes
- Kategoria: Main Dish
- Sposób: Baking
- Kuchnia: French
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 250
- Cukier: 3g
- Sód: 300mg
- Kwasy: 12g
- Nasycony tłuszcz: 7g
- Tłuszcze Nienasycone: 3g
- Tłuszcze trans: 0g
- Węglowodany: 30g
- Włókno: 2g
- Białko: 7g
- Cholesterol: 40mg
Słowa kluczowe: tomato basil galette, savory galette, tomato recipes, basil recipes
