Heirloom Tomato Basil Galette
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
This Heirloom Tomato Basil Galette uses local heirloom tomatoes, garlic, fresh mozzarella, and basil inside a buttery and flaky crust. This Heirloom Tomato Basil Galette makes an amazing appetizer or lunch!
If you love making savory pies as much as I do, be sure to check out some of my other favorite recipes like my Supreme Pizza Pot Pie, Chicken Pot Pie, or Mini Greek Galettes.
Table of Contents
Why You'll Love This Recipe
It's tomato season! This is the best time to buy local, fresh, and heirloom tomatoes. You can find varieties that aren't usually available as well as all the brightly colored heirloom tomatoes. I love using a variety of tomatoes in this recipe as it really adds more depth of flavor.
This Heirloom Tomato Basil Galette is a savory tart that can be made for brunch, appetizers, lunch, or dinner. I love making this for lunch as it's light but it has good protein from the mozzarella. The best time to make this is when tomatoes are in season, which is May through October. So check out your local farmers market for some heirloom tomatoes.
Ingredients
Organic Garlic Cloves
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Organic Heirloom Tomatoes
Fresh Organic Basil
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
Step by Step Instructions
Step 1
To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and sugar.
Cut the butter into small cubes and add to the mixing bowl. Measure cold water and have ready. Turn mixer on to low, mix until it looks like wet sand (about 1 to 2 minutes). Then immediately add the cold water. Continue to mix until a dough has formed. As soon as it forms, stop mixer and do not over mix.
Shape the dough into a rectangle that is about 3 x 5 inches and place on a piece of plastic wrap. Cover completely and refrigerate for at least 6 hours or overnight.
Step 2
Preheat the oven to 375°F. Line a baking sheet with parchment paper. Remove the dough from the fridge. Allow to sit for a few minutes while you prep the ingredients.
Step 3
Melt the butter and add the minced garlic. Slice tomatoes into ¼-inch slices.
Step 4
On a floured surface, roll out the dough to ¼-inch thick. It should be about 9 x 13 inches. Place on the prepared baking sheet. Using a pastry brush, brush the dough evenly with the garlic butter. Place tomatoes and mozzarella onto the dough. Fold the sides of the dough over to create a crust.
Step 5
In a small dish, crack and beat the egg. Using a pastry brush, brush the egg onto the crust. This will help create a golden brown crust.
Step 6
Bake for 1 hour or until golden brown on crust. Finely chop basil leaves and sprinkle on top. Serve immediately.
FAQ's
Yes, if you want to make this and can't find heirloom tomatoes, you can definitely use more traditional tomatoes like Roma tomatoes. It will still be absolutely delicious!
Yes! If you want to use mozzarella balls instead of grated mozzarella, feel free to do that. I've made this both ways!
Yes! If you want to make this galette round, you can definitely do that. It is a bit easier to make a round disk of dough and roll it out round. So, it really does not matter, whatever you prefer!
If you have extra, store in the leftovers in the fridge for up to 3 days. If you are reheating this, be sure to either reheat in your toaster oven (air fryer) or regular oven. You can use a warm setting or even a bake at 350°F would be fine for 5 to 10 minutes to warm it and crisp up the crust. Do not microwave this to reheat it. You never want to microwave any sort of flaky pastry crust like pie, galettes, or pastries as they can just become soggy and loose their perfectly flaky crust.
Craving More?
Heirloom Tomato Basil Galette
Ingredients
Crust
- 127 grams all purpose flour
- 1 teaspoon cane sugar
- 113 grams salted butter (cold)
- 3 tablespoons cold water
Filling
- 57 grams salted butter
- 2 garlic cloves (minced)
- 113 grams mozzarella (grated)
- 2 heirloom tomatoes (small)
- 1 large egg
- ½ cup fresh basil leaves
Instructions
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and sugar.
- Cut the butter into small cubes and add to the mixing bowl. Measure cold water and have ready. Turn mixer on to low, mix until it looks like wet sand (about 1 to 2 minutes). Then immediately add the cold water. Continue to mix until a dough has formed. As soon as it forms, stop mixer and do not over mix.
- Shape the dough into a rectangle that is about 3 x 5 inches and place on a piece of plastic wrap. Cover completely and refrigerate for at least 6 hours or overnight.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Remove the dough from the fridge. Allow to sit for a few minutes while you prep the ingredients.
- Melt the butter and add the minced garlic.
- Slice tomatoes into ¼-inch slices.
- On a floured surface, roll out the dough to ¼-inch thick. It should be about 9 x 13 inches. Place on the prepared baking sheet. Using a pastry brush, brush the dough evenly with the garlic butter.
- Place tomatoes and mozzarella onto the dough. Fold the sides of the dough over to create a crust.
- In a small dish, crack and beat the egg. Using a pastry brush, brush the egg onto the crust. This will help create a golden brown crust.
- Bake for 1 hour or until golden brown on crust. Finely chop basil leaves and sprinkle on top. Serve immediately.
Notes
Nutrition
Join Our Organic Community
Leave a Comment