Tomato Basil Galette Recipe

Flour: The base of the crust, providing structure and texture.

Salt: Enhances the flavors in both the crust and the filling.

Butter: Adds richness and flakiness to the crust.

Ice water: Helps bring the dough together without warming the butter.

Tomatoes: The star of the filling, offering juiciness and a burst of flavor.

Basil leaves: Adds a fresh, aromatic element to the galette.

Mozzarella cheese: Melts beautifully, adding a creamy texture and savory taste.

Olive oil: Drizzled over the filling for added richness and flavor.

Egg: Used for the egg wash to give the crust a golden, glossy finish.

When preparing the dough for your galette, ensure that the butter remains cold throughout the process. This can be achieved by chilling the butter cubes in the freezer for about 10 minutes before incorporating them into the flour mixture. Cold butter helps create a flaky and tender crust by releasing steam during baking, which forms layers in the pastry.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the crust denser.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral taste and texture.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option, though it will impart a slight coconut flavor.

• ice water - Substitute with cold milk: Cold milk can add a bit of richness to the dough.

• tomatoes - Substitute with zucchini: Zucchini can provide a similar texture and moisture content, though the flavor will be different.

• fresh basil leaves - Substitute with fresh spinach leaves: Fresh spinach can add a similar green color and mild flavor.

• shredded mozzarella cheese - Substitute with shredded cheddar cheese: Cheddar cheese offers a stronger flavor and melts well.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor.

• egg - Substitute with milk: Milk can be used for an egg wash to provide a similar golden finish without the egg.

• Allow the tomato basil galette to cool completely at room temperature before storing. This prevents condensation and sogginess.
• Wrap the galette tightly in plastic wrap or aluminum foil. Ensure there are no exposed edges to keep it fresh.
• Place the wrapped galette in an airtight container or a resealable plastic bag. This adds an extra layer of protection against moisture and odors.
• Store the galette in the refrigerator for up to 3 days. The mozzarella cheese and tomatoes will stay fresh and flavorful within this timeframe.
• For longer storage, freeze the galette. Wrap it in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag or container. This double-wrapping method helps prevent freezer burn.
• Label the container with the date to keep track of its freshness. The galette can be frozen for up to 2 months.
• To reheat, preheat your oven to 375°F (190°C). Remove the galette from the freezer and unwrap it. Place it on a baking sheet lined with parchment paper.
• Bake the frozen galette for 20-25 minutes or until the crust is crispy and the filling is heated through. If reheating from the refrigerator, reduce the baking time to 10-15 minutes.
• For a quick reheat, you can also use a microwave. Place a slice on a microwave-safe plate and heat on medium power for 1-2 minutes. However, note that the crust may not be as crispy as when reheated in the oven.
• Enjoy your tomato basil galette as a delightful snack or meal, savoring the preserved flavors of fresh basil, juicy tomatoes, and melty mozzarella.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover Tomato Basil Galette on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 15-20 minutes or until the mozzarella cheese is melted and the tomatoes are warmed through.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the galette on the toaster oven tray and cover it with aluminum foil. Heat for 10-15 minutes, checking occasionally to ensure the crust doesn't burn. This method is great for smaller portions.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Place the galette slice in the skillet and cover with a lid. Heat for about 5-7 minutes, or until the crust is crispy and the filling is warmed through. This method helps maintain a crispy crust.

• Microwave Method: Place a slice of the galette on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to prevent splatters. Microwave on medium power for 1-2 minutes. Note that this method may make the crust less crispy but is the quickest option.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the galette slice in the air fryer basket. Heat for about 5-7 minutes, checking halfway through to ensure even heating. The air fryer will help keep the crust crispy while warming the filling.

• Oven: Preheats to 400°F (200°C) to bake the galette until the crust is golden and the filling is bubbly.

• Baking sheet: Holds the galette while it bakes in the oven.

• Parchment paper: Lines the baking sheet to prevent the galette from sticking and makes for easy cleanup.

• Mixing bowl: Used to combine the flour and salt, and to mix in the butter and ice water to form the dough.

• Pastry cutter: Cuts the cold butter into the flour mixture until it resembles coarse crumbs.

• Plastic wrap: Wraps the dough disk to chill it in the refrigerator for 30 minutes.

• Rolling pin: Rolls out the chilled dough into a 12-inch circle.

• Knife: Slices the tomatoes for the filling.

• Cutting board: Provides a surface to slice the tomatoes.

• Pastry brush: Brushes the beaten egg onto the edges of the dough for a golden crust.

• Measuring cups: Measures the flour, butter, and ice water accurately.

• Measuring spoons: Measures the salt and olive oil accurately.

• Spatula: Helps transfer the rolled-out dough to the prepared baking sheet.

• Cooling rack: Allows the galette to cool slightly before slicing and serving.

Prepare ingredients in advance: Slice the tomatoes and shred the mozzarella cheese ahead of time to streamline the assembly process.

Use a food processor: Quickly combine the flour, salt, and butter using a food processor to save time on making the dough.

Chill dough efficiently: Flatten the dough disk to a thinner shape before chilling; it will cool faster and be easier to roll out.

Preheat while prepping: Start preheating your oven as soon as you begin making the dough to save waiting time later.

Layer smartly: Arrange the basil and cheese while the dough chills to make assembly quicker.