Easy Mozzarella Tomato Galette Recipe

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If you love a variation on a classic margherita pizza, then you’ll LOVE this mozzarella tomato galette recipe! Using a pastry crust instead of bread, this delicious twist is easy to make and adds variety to your weekly meals. Keep reading to learn how easy it is to make…

What is tomato galette?

A savory tomato galette is essentially a free form pizza with folded edges, that has a pastry crust instead of a bread one. This recipe is a tomato and cheese galette, but just like a regular pizza, you can very easily change up the flavour to suit your tastes.

Some opt for making puff pastry tomato galettes, but I personally prefer more of a shortcrust style pastry. Especially when I’m making a rustic tomato galette recipe. I find it less messy, and texturally very satisfying!

Mozzarella tomato galette can make a very tasty addition to your midweek meal rotation, especially during the Summer months!

Struggling to think of dinner ideas? Use this midweek meal planner to help you plan 5 midweek meals in just 10 minutes!

What’s the difference between a pie and a galette?

Pies are often quite deep, packed with plenty of filling, and usually have a lid or a lattice topping. Whereas galettes tend to be quite shallow (usually no more than 1 inch thick) and open topped.

How to make tomato galette

Making a tomato basil galette is very simple. First, you make the pastry dough by combining the ingredients in a food processor, then rest it in the fridge. Next you roll it out, add your toppings, fold over the edges and bake until golden and bubbling. Easy peasy!

What to serve with tomato galette

You can serve whatever you like with a mozzarella tomato galette! You could go with some air fryer fries, sweet potato wedges, or potato salad. Or even keep it healthy and serve alongside an apple and beetroot salad.

Can you freeze tomato galette?

Personally I wouldn’t freeze a mozzarella tomato galette as is. However, you can freeze the pastry! Just make sure you wrap it well to avoid freezer burn, and defrost it thoroughly in the fridge before using. 

Defrost and use within 3 months for the best results.

Ingredients and substitutions

Confused about what ingredients to buy? Not sure about a substitution? Here’s what you need to know…

For the pastry

• Flour – Plain/all purpose flour is best in this recipe. Don’t substitute for self raising as it will alter the texture of the pastry.
• Salt – Any salt will work. No need for anything fancy here, it’s only to season the pastry. Don’t leave it out though, or it could taste very bland.
• Oil – I highly recommend olive oil for the best flavour. Variations like garlic or chilli infused olive oil would also taste great.
• Water – Tap water is fine, just make sure you use cold water, not warm or hot.
• Egg – I always use large free range eggs, but this is only for brushing. So you can use any egg you like or have.

For the filling

• Mozzarella – Good quality fresh mozzarella works really well in this. If you use the cheap mozzarella balls, drain and dry them with kitchen roll first to remove excess moisture.
• Tomato – Use fresh tomatoes rather than a paste or sauce. It tastes so much lighter! You can use any kind you like. Cherry tomatoes, heirloom tomatoes, regular salad tomatoes, or other. 
• Basil – Fresh basil always has a bolder more punchy flavour than dried. But if dried is all you have, only use about 1/4 – 1/2 tsp at the most.

Recipe tips and troubleshooting

Here are tips you’ll find helpful when making a mozzarella tomato galette.

• Don’t skip the refrigerating step! It’s important to let the pastry rest, or it could spread and lose it’s shape when cooking.
• Make sure you flatten the pastry into a disc before you chill it. The larger the surface area, the faster it will chill. If it’s still in a ball, it will take much longer.
• Don’t have a food processor? That’s ok! Make the pastry by hand in a large bowl, either using your fingers or a pastry blender.
• Is your tomato galette soggy? Your oven temperature may have been wrong. It should take roughly the same amount of cooking time to make the crust golden, and to evaporate the excess liquid from the mozzarella and tomato. Which should give you a crisp crust.

Time management 

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier.

• Making the dough will only take around 5 minutes.
• Allow at least 30 minutes to rest/chill the galette dough – meanwhile you can prepare/chop any fillings.
• Assembling your mozzarella tomato galette will take around 5-10 minutes.
• Baking the galette will take about 45 minutes.
• If you don’t have enough time spare to make everything from scratch, try making and freezing the pastry ahead of time. (See can you freeze tomato galette for more details.)

If you like this recipe…

…you might also like:

• How to make brushcetta
• Easy feta tomato pasta recipe

Mozzarella Tomato Galette – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Please note, this recipe includes both UK metric and US Cup measurements.

Ingredients

Here is what you will need to serve 1 as a main, or 2 as part of a main course with a side.

For the pastry

• 160g (1 + 1/8 Cup) Plain Flour
• 1 tsp Salt
• 60ml (1/4 Cup) Olive Oil
• 50-100ml (3-7 tbsp) Cold Water
• 1 Egg, Beaten for egg wash

For the filling

• 2 Balls of Fresh Mozzarella, drained and sliced
• Bunch of Fresh Basil, roughly chopped
• Salt & Pepper
• 2 Fresh Tomatoes, sliced

Essential equipment

• Food Processor *
• Cling Film
• Rolling Pin
• Baking Sheet or Tray
• Pastry brush

*See recipe tips and troubleshooting if you don’t have a food processor.

Pastry instructions

To make the crust, put the flour (160g | 1 + 1/8 Cup), salt (1 tsp) and olive oil (60ml | 1/4 Cup) in a food processor, and blitz briefly until everything becomes an even crumb.

Then add in a little cold water (50-100ml | 3-7 tbsp) at a time, and pulse until it comes together to form a dough.

Note, you may not need all of the water.

Now tip the dough out onto a work surface, and knead briefly and gently into a ball.

Finally, wrap the dough in some cling film, flatten into a disc and pop into the fridge to rest for a minimum of 30 minutes. Meanwhile, you can prepare your toppings if you haven’t already.

Filling and cooking instructions

Preheat your oven to 200°C/Fan 180°C/392°F.

To assemble your galette, lightly flour your work surface then roll the dough out to a rough circle. Try and roll it as thin as you can without tearing.

Next, carefully lift the pastry onto a baking tray/sheet. Then, leaving a 4cm (1 + 1/2″) gap around the edge, lay the mozzarella (2 balls, drained and sliced) into the centre of the pastry, and sprinkle over a generous amount of chopped basil. Season to taste with salt and pepper.

Now lay over the sliced tomatoes (2 x tomatoes, sliced). If you like, finish with a little more basil, salt and pepper.

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

Bake the tomato galette in your preheated oven for about 45 minutes. Until the pastry is golden and crisp, and the cheese is bubbling.

When cooked, allow it to sit for a few minutes before slicing and serving.

How to store tomato galette

For me personally, this is more of a best eaten fresh kind of meal. But if you do have any leftovers and don’t like waste, you can store them in an airtight container in the fridge for up to 2-3 days.

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Continue to Content

Mozzarella Tomato Galette Recipe

Yield: 2

Prep Time: 10 minutes

Cook Time: 45 minutes

Chilling Time: 30 minutes

Total Time: 1 hour 25 minutes

Using a pastry crust instead of bread, this delicious mozzarella tomato galette is easy to make and adds variety to your weekly meals! A tasty twist on a classic pizza.

Print

Ingredients

For the pastry

• 160g (1 + 1/8 Cup) Plain Flour
• 1 tsp Salt
• 60ml (1/4 Cup) Olive Oil
• 50-100ml (3-7 tbsp) Cold Water
• 1 Egg, Beaten for egg wash

For the filling

• 2 Balls of Fresh Mozzarella, drained and sliced
• Bunch of Fresh Basil, roughly chopped
• Salt & Pepper
• 2 Fresh Tomatoes, sliced

Essential equipment

• Food Processor *
• Cling Film
• Rolling Pin
• Baking Sheet or Tray
• Pastry brush

Instructions

Pastry instructions

1. Blitz the flour, salt and olive oil in a food processor until it forms fine crumbs.
2. Add the water a little at a time (you may not need it all), until it comes together to form a dough.
3. Tip it out onto a work surface, then gently knead together into a ball. Wrap in cling film, flatten into a disc, then chill for 30 minutes.

Filling and cooking

1. Preheat your oven to 200°C/Fan 180°C/392°F. On a lightly floured work surface, roll the chilled dough out as thin as you can without tearing it. Ideally into a rough circular shape.
2. Lift the pastry onto a baking sheet/tray. Then, leaving a 4cm (1.5") border, place the sliced mozzarella into the middle of the pastry. Top with some basil, salt and pepper.
3. Top the mozzarella with the sliced tomatoes. Add more basil, salt and pepper if you like.
4. Roughly fold the pastry border up and over the edges of the filling, and brush the crust with beaten egg/egg wash.
5. Bake for 45 minutes. Until the crust is crisp and golden, and the filling is bubbling.

Notes

*See recipe tips below if you don’t have a food processor.

If you would rather use a more in depth picture recipe, please see the main body of this post. Where you’ll also find lots of extra FAQs and helpful tips, should you need them.

Please note, this recipe includes both UK metric and US Cup measurements.

Tips

• Don’t skip the refrigerating step! It’s important to let the pastry rest, or it could spread and lose it’s shape when cooking.
• Make sure you flatten the pastry into a disc before you chill it. The larger the surface area, the faster it will chill. If it’s still in a ball, it will take much longer.
• Don’t have a food processor? That’s ok! Make the pastry by hand in a large bowl, either using your fingers or a pastry blender. (affiliate link)
• Is your tomato galette soggy? Your oven temperature may have been wrong. It should take roughly the same amount of cooking time to make the crust golden, and to evaporate the excess liquid from the mozzarella and tomato. Which should give you a crisp crust.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

• 
  Colourworks Silicone Mini Pastry Brush, Green, 20 cm
• 
  Joseph Joseph Adjustable Rolling Pin - Multi-Colour

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 645Total Fat: 35gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 22mgSodium: 1499mgCarbohydrates: 67gFiber: 4gSugar: 4gProtein: 16g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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Other tasty cheese and tomato recipes

• Cheese and potato pie topped with tomatoes
• Cheese and tomato tarts
• Tomato burrata salad

Emma Mason

Experienced British Online Publisher, recipe writer, and home cook, Emma has a background of over 20 years in British cuisine and cooking. Born and bred in the UK, she excels in classic British dishes, is passionate about air frying, and loves sharing her Gran’s old school recipes. She has been featured in popular publications such as Food Network, Cosmopolitan, and The Huffington Post.

Knowledgeable On: Traditional British Cuisine, Recipe Writing, Air Frying, Home Cooking.