Galette | Tomato & Mozzarella | Tasty | Pastry | Pizza

After reorganizing all my recipes on the site, it occurred to me that I don’t have many pastry main course recipes. So this week, I made it my mission to find a new one to try. After trawling the internet for a while I turned up a little beauty called the ‘Galette.’

Not something I’d ever heard of before, but the more I read into it, the more I just needed to make one! It’s effectively a pizza with a rustic pastry crust. Sounds delicious right? You’d be correct in that assumption. And I know what you’re thinking, tomato and mozzarella? That galette is just gonna’ be swimming in juices!? Wrong. If you open the door half way, you will probably panic when you see how much liquid is there. But stick it out until the end of the cooking time and you will see that all the liquid evaporates to leave an incredible, melted golden mound of tomato and cheese. Take my word for it, it’s just beautiful.

Here is what you will need to serve 1 as a main course or 2 as a part of a main course with a side. (Recipe adapted from Hip Foodie Mom.)

For the Pastry Crust

160g Plain Flour
1 tsp Salt
60ml Olive Oil
50-100ml Cold Water
1 Egg, Beaten for egg wash

For the Topping

2 Balls of Fresh Mozzarella, Drained & Sliced
2 Fresh Tomatoes, Sliced
Bunch of Fresh Basil, Roughly Chopped
Salt & Pepper

Tomato & Mozzarella Galette Recipe

To make the crust, put the flour, salt & olive oil in a food processor & blitz briefly until it’s all blended together.

Add a little cold water at a time and pulse until it comes together to form a dough.

Tip out onto a work surface and knead briefly & gently into a ball.

Place in some cling film, flatten into a disc and pop into the fridge to rest for a minimum of 30 minutes. Meanwhile, you can be slicing your toppings.

Preheat your oven to 200°C/Fan 180°C.

When the dough has rested, on a lightly floured work surface, roll out to a rough circle as thin as you can without tearing.

Lift the pastry onto a baking tray/sheet. Then leaving a 4cm/1 1/2″ gap around the edge, lay the mozzarella onto the pastry & sprinkle over a generous amount of chopped basil. Season with salt & pepper.

Then lay over the slices of tomato. If you like, finish with more basil and a little more salt & pepper.

Then roughly fold the edges up and over the toppings, lightly pinching the seams together as you go. Lastly, brush the crust all over with beaten egg.

Bake in the preheated oven for approx 45 minutes until the pastry is golden & crispy and the cheese is bubbling. Allow to sit for a few minutes before slicing and devouring like you haven’t eaten in weeks!

I am always happy to try any variation on the humble pizza. It doesn’t matter what that variation is. Anything with melted cheese is bound to be amazing, and this is no exception! A beautiful flaky pastry topped with delightfully seductive melted mozzarella, temptingly sweet tomatoes & the powerful flavour of basil. Just amazing. You should totally try one of these!

I hope you enjoyed this week’s post lovelies, until next time.

Miss KitchenMason