Tomato, Mozzarella, and Basil Galette
Makes one 9-inch galette A galette is a free-form, rustic version of a tart with a savory or sweet filling. One of its main advantages is the ease and simplicity of preparation. For a particularly lovely and tasty presentation, select heirloom tomatoes in a variety of colors.

Ingredients

Cornmeal Pastry Dough, rolled into a…

CIA FOODIES


Tomato, Mozzarella, and Basil Galette

Makes one 9-inch galette

A galette is a free-form, rustic version of a tart with a savory or sweet filling. One of its main advantages is the ease and simplicity of preparation. For a particularly lovely and tasty presentation, select heirloom tomatoes in a variety of colors.

Tomato and Goat Cheese Galette: Replace the mozzarella with a 4-ounce log of goat cheese, crumbled, in step 3 and omit the Parmesan. Omit the basil and instead sprinkle with 1 tablespoon fresh thyme.

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Ingredients

  • Cornmeal Pastry Dough, rolled into a 13-inch disc and fitted into a 9-inch pie pan
  • 2 large (about 1 lb) tomatoes, rinsed, cut crosswise into 1/3-inch slices
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup grated mozzarella (about 6 oz)
  • 1/4 cup grated Parmesan (about 1 oz)
  • 1 tablespoon basil chiffonade

Directions

  1. Preheat the oven to 400°F.
  2. Spread the sliced tomatoes on a baking sheet. Sprinkle with the oil, salt, and pepper.
  3. Roast the tomatoes for 20 to 30 minutes, or until soft and slightly shriveled. Remove the pan from the oven and place it on a cooling rack. Let the tomatoes cool for 10 to 15 minutes. Reduce the oven temperature to 350°F.
  4. Spread the mozzarella over the dough, leaving a 2- to 3-inch border. Top the mozzarella with the roasted tomatoes and then sprinkle evenly with the Parmesan.
  5. Fold the border of dough over the filling to partially cover, pleating the excess slightly to create a uniform appearance. Carefully lift each pleat and brush egg wash under each fold to seal. Brush the top of the border with egg wash.
  6. Bake for 20 to 30 minutes, or until the crust is golden brown.
  7. Transfer the galette to a cooling rack. Sprinkle with the basil and serve warm.

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