Tomato Basil Mozzarella Galette Recipe

Puff pastry: A light, flaky dough that serves as the base for the galette.

Cherry tomatoes: Small, sweet tomatoes that add a burst of flavor and color.

Mozzarella cheese: A mild, creamy cheese that melts beautifully.

Basil: Fresh, aromatic leaves that add a herbal note.

Olive oil: Adds richness and helps to meld the flavors together.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth.

When rolling out the puff pastry, ensure it is evenly thin to avoid uneven cooking. To prevent the cherry tomatoes from making the pastry soggy, you can lightly salt them and let them sit for a few minutes to draw out excess moisture, then pat them dry before arranging them on the pastry. This will help maintain a crisp and flaky galette.

• puff pastry - Substitute with pie crust: Pie crust can provide a similar flaky texture and can be used as a base for the galette.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size, making them a good alternative.

• shredded mozzarella cheese - Substitute with shredded provolone cheese: Provolone has a similar melting quality and mild flavor, making it a suitable replacement.

• fresh basil leaves - Substitute with fresh spinach leaves: Fresh spinach can provide a similar fresh, green element to the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and can be used in the same way.

• salt - Substitute with sea salt: Sea salt can provide a similar level of seasoning and is often used interchangeably with table salt.

• black pepper - Substitute with white pepper: White pepper can provide a similar level of heat and flavor, with a slightly different color.

• Allow the galette to cool completely at room temperature before storing. This helps prevent condensation, which can make the puff pastry soggy.

• Wrap the galette tightly in plastic wrap or aluminum foil. Ensure it is well-sealed to maintain freshness.

• Place the wrapped galette in an airtight container or a resealable plastic bag. This extra layer of protection helps keep out any unwanted odors from the refrigerator.

• Store the galette in the refrigerator for up to 3 days. The cherry tomatoes and mozzarella cheese will stay fresh, and the puff pastry will remain crisp.

• To freeze, first, cool the galette completely. This prevents ice crystals from forming, which can affect the texture.

• Wrap the galette in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn.

• Place the wrapped galette in a freezer-safe bag or container. Label it with the date to keep track of its freshness.

• Freeze the galette for up to 2 months. The basil leaves and mozzarella cheese will retain their flavors well during this period.

• When ready to enjoy, thaw the galette in the refrigerator overnight. This gradual thawing helps maintain the texture of the puff pastry.

• Reheat the galette in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until the puff pastry is crisp and the mozzarella cheese is melted.

• For a quicker option, you can reheat individual slices in a toaster oven or microwave, but be aware that the puff pastry may not be as crisp.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover galette on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent the pastry from over-browning. Heat for about 10-15 minutes, or until the cheese is melted and the pastry is warmed through.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the galette on the toaster oven tray. Heat for 8-10 minutes, checking occasionally to ensure the pastry doesn't burn. The cheese should be bubbly and the tomatoes warmed.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the galette in the skillet and cover with a lid. Heat for about 5-7 minutes, or until the cheese is melted and the pastry is crispy. This method helps maintain the crust's texture.

• Microwave Method: Place a slice of the galette on a microwave-safe plate. Cover with a microwave-safe lid or another plate to avoid drying out. Heat on medium power for 1-2 minutes, checking to ensure the cheese is melted and the pastry is warm. Note: This method may result in a softer crust.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the galette in the air fryer basket. Heat for 5-7 minutes, or until the cheese is melted and the pastry is crispy. This method ensures a nice, crunchy crust.

• Oven: Preheat to 400°F (200°C) to bake the galette until the pastry is golden and the cheese is bubbly.

• Baking sheet: Line with parchment paper to prevent the galette from sticking and to make cleanup easier.

• Parchment paper: Used to line the baking sheet and ensure the galette doesn't stick.

• Rolling pin: Roll out the puff pastry to a 12-inch circle on a lightly floured surface.

• Knife: Halve the cherry tomatoes and chop the fresh basil leaves.

• Cutting board: Provide a stable surface for halving the cherry tomatoes and chopping the basil.

• Measuring cups: Measure out 2 cups of halved cherry tomatoes and 1 cup of shredded mozzarella cheese.

• Measuring spoons: Measure 1 tablespoon of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.

• Pastry brush: Drizzle olive oil evenly over the filling.

• Spatula: Transfer the rolled-out puff pastry to the prepared baking sheet.

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

Use pre-shredded cheese: Save time by using pre-shredded mozzarella instead of shredding it yourself.

Pre-chop basil: Buy pre-chopped basil or chop it in advance and store it in the fridge.

Ready-made puff pastry: Use store-bought puff pastry to skip the dough-making process.

Cherry tomatoes prep: Halve cherry tomatoes in bulk by placing them between two lids and slicing through them all at once.

Assemble ahead: Prepare the galette filling ahead of time and store it in the fridge, so you only need to assemble and bake.