Tomato Basil Galette Recipe

Flour: The base of the dough, providing structure and texture.

Salt: Enhances the flavor of both the dough and the filling.

Butter: Adds richness and flakiness to the crust.

Ice water: Helps bring the dough together while keeping it cool.

Tomatoes: The star of the filling, offering juiciness and a burst of flavor.

Basil leaves: Adds a fresh, aromatic note to the galette.

Mozzarella cheese: Provides a creamy, melty layer that complements the tomatoes.

Olive oil: Drizzled over the filling for added richness and flavor.

Black pepper: Adds a hint of spice to balance the sweetness of the tomatoes.

When preparing the dough for the galette, ensure that the butter is extremely cold. This is crucial for achieving a flaky crust. You can even place the butter in the freezer for a few minutes before cutting it into small pieces. As you mix the butter with the flour, aim for a texture that resembles coarse crumbs. This means the butter pieces should be about the size of peas, which will create pockets of steam during baking, resulting in a light and flaky texture. When adding the ice water, do so gradually, just until the dough holds together. Overworking the dough can lead to a tough crust, so handle it as little as possible.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making it a healthier option.

• all-purpose flour - Substitute with gluten-free flour blend: For those avoiding gluten, a gluten-free blend can provide a similar texture.

• unsalted butter - Substitute with coconut oil: Coconut oil can provide a similar fat content and texture, with a slight coconut flavor.

• unsalted butter - Substitute with vegan butter: Vegan butter is a plant-based alternative that mimics the texture and flavor of regular butter.

• ice water - Substitute with cold milk: Cold milk can add a bit of richness to the dough while maintaining the necessary moisture.

• sliced tomatoes - Substitute with sliced zucchini: Zucchini offers a mild flavor and similar moisture content, making it a good alternative.

• sliced tomatoes - Substitute with roasted red peppers: Roasted red peppers provide a sweet and smoky flavor, adding depth to the dish.

• fresh basil leaves - Substitute with fresh oregano: Oregano has a robust flavor that can complement the other ingredients well.

• fresh basil leaves - Substitute with fresh parsley: Parsley offers a fresh, slightly peppery taste that can brighten the dish.

• shredded mozzarella cheese - Substitute with feta cheese: Feta cheese adds a tangy flavor and crumbly texture, offering a different taste profile.

• shredded mozzarella cheese - Substitute with vegan cheese: Vegan cheese is a dairy-free alternative that can mimic the texture and melt of mozzarella.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor suitable for cooking.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and has a high smoke point, making it a versatile substitute.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing saltiness.

• black pepper - Substitute with white pepper: White pepper offers a milder flavor and can be used if you prefer a less pungent taste.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and spice, offering a different flavor dimension.

• Allow the tomato basil galette to cool completely at room temperature before storing. This prevents condensation from forming inside the storage container, which could make the crust soggy.

• For short-term storage, wrap the galette tightly in aluminum foil or plastic wrap. Place it in an airtight container and store it in the refrigerator for up to 3 days. This will keep the tomatoes and basil fresh while maintaining the crispness of the crust.

• To enjoy the galette at its best, reheat it in the oven at 350°F (175°C) for about 10-15 minutes. This will help revive the flaky texture of the crust and warm the mozzarella cheese to its gooey perfection.

• For longer storage, consider freezing the galette. First, place it on a baking sheet and freeze until solid. This prevents the filling from sticking to the wrapping.

• Once frozen, wrap the galette securely in plastic wrap, followed by a layer of aluminum foil. This double-layer protection guards against freezer burn and preserves the flavors of the tomatoes and basil.

• Label the package with the date and contents, then store it in the freezer for up to 2 months. This ensures you remember the delicious treat waiting for you.

• When ready to enjoy, thaw the galette in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until the crust is crisp and the cheese is bubbly.

• Avoid microwaving the galette as it can make the crust soggy and unevenly heat the filling, diminishing the delightful textures and flavors.

• Preheat your oven to 350°F (175°C). Place the leftover tomato basil galette on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 15-20 minutes or until the mozzarella cheese is melty and the tomatoes are warmed through.

• For a quick fix, use a skillet on the stovetop. Heat the skillet over medium heat and add a small amount of olive oil. Place the galette slice in the skillet, cover with a lid, and heat for about 5-7 minutes. This method helps maintain a crispy crust while warming the basil and tomatoes.

• If you're in a rush, the microwave can be your friend. Place a slice of the galette on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Heat on medium power for about 1-2 minutes, checking halfway through. While this method is quick, it might soften the crust more than other methods.

• For an air fryer, preheat it to 320°F (160°C). Place the galette slice in the basket and heat for about 5-8 minutes. This method can help maintain a crispy crust while ensuring the cheese and tomatoes are heated evenly.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the galette slice on the toaster oven tray and heat for about 10-12 minutes. This method is great for achieving a balance between a crispy crust and a warm, gooey center.

• Oven: Used to preheat and bake the galette at the specified temperature to ensure even cooking.

• Mixing bowl: Utilized to combine the flour and salt, and to mix in the butter and ice water for the dough.

• Pastry cutter: Helps to cut the cold butter into the flour mixture until it resembles coarse crumbs.

• Plastic wrap: Used to wrap the dough disk for refrigeration, helping it to rest and firm up.

• Rolling pin: Essential for rolling out the dough into a 12-inch circle on a floured surface.

• Floured surface: Provides a non-stick area to roll out the dough without it sticking.

• Baking sheet: Holds the rolled-out dough and filling, and goes into the oven for baking.

• Parchment paper: Lines the baking sheet to prevent the galette from sticking and to make cleanup easier.

• Knife: Used to slice the tomatoes and chop the basil leaves.

• Measuring cups: Ensures accurate measurement of ingredients like flour, butter, and cheese.

• Measuring spoons: Used for precise measurement of salt, pepper, and olive oil.

• Cooling rack: Allows the baked galette to cool slightly before serving, preventing a soggy crust.

Prepare ingredients in advance: Slice the tomatoes and chop the basil ahead of time to streamline the assembly process.

Use a food processor: Quickly mix the flour, salt, and butter by pulsing them in a food processor until they resemble coarse crumbs.

Pre-chill the dough: Make the dough the night before and refrigerate it, saving time on the day of baking.

Layer strategically: Arrange the tomatoes, basil, and mozzarella in advance, so you can quickly transfer them onto the dough.

Use parchment paper: Roll out the dough directly on parchment paper to easily transfer it to the baking sheet.