Description
A delightful Caprese Galette recipe combining flaky homemade pie crust, fresh Roma tomatoes, creamy mozzarella, aromatic basil, and a rich egg mixture. This rustic galette is savory, flavorful, and perfect as a main course or side dish.
Ingredients
Units
Scale
For the Galette:
- 1 recipe homemade pie crust, use half
- 2 Roma tomatoes, sliced into 12 thin slices (about 1/4-inch each)
- 8 ounces fresh mozzarella, sliced
- 1/2 cup (12 g) fresh basil leaves
For the Egg Mixture:
- 2 large eggs, room temperature
- 1/4 cup (59.5 g) heavy whipping cream
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the pie dough: On a lightly floured surface, roll out the homemade pie dough into about a 14-inch circle. Carefully transfer the dough to the lined baking sheet.
- Layer the filling: Starting in the center of the dough, arrange the sliced tomatoes, mozzarella, and basil in overlapping circles, leaving 2-3 inches of dough exposed around the edges.
- Fold the crust: Fold the edges of the dough over the filling to create a rustic, pleated crust.
- Prepare the egg mixture: In a medium bowl, whisk together the eggs, heavy whipping cream, salt, and pepper until smooth.
- Brush and pour: Brush the exposed edges of the dough with the egg mixture. Pour the rest evenly over the tops of the tomatoes, mozzarella, and basil.
- Bake the galette: Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly but set.
- Cool and serve: Remove the galette from the oven and let it cool for about 5 minutes. Slice and serve warm.
Notes
- Ensure that the tomatoes are evenly sliced for consistent cooking.
- Fresh mozzarella and basil enhance the flavor of this dish, so avoid substitutions if possible.
- For a crisp crust, avoid overfilling the galette.
- This dish pairs well with a fresh side salad or a glass of white wine.
Nutrition
- Serving Size: 1 slice
