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To make a Rustic Tomato Basil Galette, gather these simple ingredients: - 1 cup all-purpose flour - 1/4 teaspoon salt - 1/4 cup cold unsalted butter, cubed - 3-4 tablespoons ice water - 2 large ripe tomatoes, thinly sliced - 1 cup fresh basil leaves, roughly chopped - 1/2 cup shredded mozzarella cheese - 1/4 cup ricotta cheese - 1 tablespoon olive oil - Salt and pepper to taste - 1 egg (for egg wash) - 1 tablespoon cornmeal (for dusting) If you want to switch things up, here are some great swaps: - For all-purpose flour, try whole wheat flour or almond flour for a nutty taste. - For cheese, use dairy-free options like cashew cheese or nutritional yeast. - Season your galette with seasonal ingredients like zucchini or bell peppers to boost flavor. Make sure you have these tools ready for your galette: - A mixing bowl for the dough. - A rolling pin to shape the crust. - A baking sheet lined with parchment or sprinkled with cornmeal. - A sharp knife for slicing tomatoes. - A pastry brush for the egg wash. These tools help create a delicious and rustic dish that everyone will enjoy. {{ingredient_image_1}} To start, mix 1 cup of all-purpose flour and 1/4 teaspoon of salt in a bowl. This combination gives the dough its base. Next, incorporate 1/4 cup of cold unsalted butter, cubed. Use your fingers or a pastry cutter to work the butter into the flour until you see coarse crumbs. This step is key for a flaky crust. After that, add 3-4 tablespoons of ice water, one tablespoon at a time. Mix until the dough holds together. Form the dough into a disk, wrap it in plastic, and chill it for 30 minutes. Chilling helps make the dough easy to handle later. Once the dough is ready, roll it out on a lightly floured surface. Aim for a rough circle about 12 inches wide. Transfer the dough to a baking sheet that has cornmeal sprinkled on it. This keeps the galette from sticking. In a bowl, mix together 1/2 cup of shredded mozzarella, 1/4 cup of ricotta cheese, 1 tablespoon of olive oil, and 1 cup of roughly chopped fresh basil. Season this mixture with salt and pepper to taste. Spread it evenly over the center of the dough, leaving a 2-inch border. Next, layer 2 large ripe tomatoes, thinly sliced, on top of the cheese mixture. Overlap the tomato slices slightly for a nice look. Then, fold the edges of the dough over the tomatoes, creating pleats. This gives the galette its rustic charm. Before baking, preheat your oven to 400°F (200°C). This ensures even cooking. Brush the folded dough with a beaten egg. This egg wash gives the crust a golden color. Bake the galette for 30-35 minutes. Look for a crust that is golden brown and crispy. Once done, remove it from the oven and let it cool for 5 minutes. Add extra fresh basil if you like for a nice touch. To make your galette look inviting, focus on the crust. When you fold the edges over the filling, create pleats. This gives it a charming, homemade look. Don’t worry about being perfect; rustic means a bit of fun! Dust the baking sheet with cornmeal. This adds a light crunch to the base and helps prevent sticking. Add depth to your galette with herbs and seasonings. Fresh basil is key, but you can also try oregano or thyme. These herbs brighten the dish. Just before serving, drizzle a little olive oil on top. This adds a lovely richness and brings out the flavors even more. Serve your galette warm on a wooden cutting board. Cut it into wedges for easy sharing. Pair it with a fresh garden salad for a bright side. Garnish with extra basil on top for a pop of color. This small touch makes your dish look even more appealing. Pro Tips Use Cold Ingredients: Ensure that your butter and water are very cold to create a flaky crust. This helps the butter to remain solid until baking, resulting in a tender texture. Season Your Tomatoes: Sprinkle a little salt on the sliced tomatoes before layering them in the galette. This will draw out excess moisture and intensify their flavor. Experiment with Cheeses: Feel free to mix different types of cheese like goat cheese or feta for a unique flavor profile that complements the tomatoes and basil. Let It Rest: After baking, allow the galette to rest for a few minutes before slicing. This will help the filling set and make it easier to serve. {{image_2}} You can easily change this recipe based on the season. Here are some ideas: - Incorporating different vegetables: In summer, use zucchini or bell peppers. In fall, try roasted squash or mushrooms. You can mix and match your favorite veggies to keep it fresh. - Adjusting herbs based on availability: Basil is great, but you can swap it for thyme, oregano, or parsley. Use what you have on hand for a new twist. Cheese can change the galette's flavor and texture. Here are some options: - Using goat cheese or feta for flavor changes: Goat cheese adds a tangy taste. Feta gives a salty kick. Both pair well with tomatoes and herbs. - Vegan cheese options for a dairy-free version: Try cashew cheese or store-bought vegan cheese. These can provide creaminess without dairy. The crust can also be varied for different diets and flavors: - Gluten-free crust options: Use almond flour or a gluten-free mix. This makes it friendly for those who avoid gluten. - Using different flours for flavor: You can experiment with whole wheat flour or even spelt. Each adds its own unique taste and texture to the crust. To store leftovers, let the galette cool. Wrap it in plastic wrap or foil. Place it in the fridge. It lasts about 3 days in the fridge. When reheating, use the oven for best results. Preheat to 350°F (175°C). Heat for about 10-15 minutes. This keeps the crust crispy. You can freeze the galette before or after baking. If freezing before, wrap it tightly in plastic. Then, place it in a freezer bag. It can last up to 2 months. When you’re ready to bake, thaw it in the fridge overnight. For baking after freezing, preheat your oven to 400°F (200°C). Bake for 35-40 minutes. Leftover galette tastes great cold too. Slice it and serve on a plate. Pair it with a fresh salad. It also goes well with dips like hummus or tzatziki. This gives a nice contrast to the warm, savory flavors. Enjoy experimenting with different sides! A Rustic Tomato Basil Galette is a free-form pie. It features a tasty crust filled with fresh tomatoes and basil. This dish comes from French cuisine. It celebrates summer's ripe tomatoes and fragrant herbs. The galette has a simple, rustic look, making it easy to enjoy. You can serve it warm or at room temperature. Yes, you can prepare the galette ahead. Make the dough and store it in the fridge for up to two days. You can also assemble the galette and keep it covered in the fridge. Just bake it when you are ready. If you want to save it longer, freeze it before baking. Thaw it overnight in the fridge, then bake as usual. To make a flakier crust, keep your butter very cold. Use cold water when mixing the dough. Do not overwork the dough; mix just until it holds together. You can also add a bit of vinegar to the water. This helps make the dough tender. Lastly, chill the dough for at least 30 minutes before rolling it out. I love serving a fresh salad with a galette. A garden salad with mixed greens works well. You can also try a simple arugula salad with lemon dressing. Dips like hummus or tzatziki pair nicely too. For drinks, a chilled white wine or sparkling water completes the meal perfectly. In this post, we explored how to make a delicious rustic tomato basil galette. You learned about key ingredients like flour, butter, and fresh tomatoes, along with helpful substitutions. We covered essential tools, step-by-step instructions to prepare the dough, and tips for presenting your galette beautifully. Remember to experiment with seasonal ingredients and cheese options for variety. Whether you’re enjoying it warm or cold, this dish is sure to impress. Now, grab your tools and ingredients, and start baking your perfect galette!

Rustic Tomato Basil Galette

A delicious and rustic galette filled with fresh tomatoes, basil, and cheese, perfect for a light meal or appetizer.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes

Ingredients
  

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup cold unsalted butter, cubed
  • 3-4 tablespoons ice water
  • 2 large ripe tomatoes, thinly sliced
  • 1 cup fresh basil leaves, roughly chopped
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup ricotta cheese
  • 1 tablespoon olive oil
  • to taste none salt and pepper
  • 1 egg for egg wash
  • 1 tablespoon cornmeal for dusting

Instructions
 

  • In a mixing bowl, combine the flour and salt. Add the cold, cubed butter and work it into the flour until the mixture resembles coarse crumbs.
  • Gradually add ice water, one tablespoon at a time, until the dough holds together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  • Preheat your oven to 400°F (200°C).
  • On a lightly floured surface, roll out the chilled dough into a rough circle, about 12 inches in diameter. Transfer the rolled dough to a baking sheet sprinkled with cornmeal to prevent sticking.
  • In a bowl, mix the shredded mozzarella, ricotta cheese, olive oil, and chopped basil. Season with salt and pepper. Spread this cheese mixture evenly over the center of the dough, leaving a 2-inch border around the edges.
  • Layer the tomato slices on top of the cheese mixture, slightly overlapping them.
  • Fold the edges of the dough over the tomatoes, pleating as necessary to create a rustic crust.
  • Beat the egg and brush it over the folded dough to give it a golden color when baked.
  • Bake the galette in the preheated oven for 30-35 minutes, or until the crust is golden brown and crispy.
  • Remove from the oven, let it cool for 5 minutes, and then garnish with extra fresh basil if desired.

Notes

Serve warm on a wooden cutting board, cut into wedges, and drizzle with a little extra olive oil for a rustic touch. Enjoy with a fresh garden salad on the side!
Keyword basil, cheese, galette, rustic, tomato