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The Rustic Tomato Basil Galette is a delightful dish that embodies the essence of seasonal cooking, showcasing the vibrant flavors of fresh ingredients. This savory tart is not only visually appealing with its free-form, rustic presentation but also celebrates the beauty of simplicity in cooking. Imagine slicing through a flaky, buttery crust to reveal a colorful medley of ripe tomatoes, fragrant basil, and creamy mozzarella cheese—all harmonizing to create a dish that is as satisfying as it is delicious.

Tomato Basil Galette

Discover the beauty of seasonal cooking with this Rustic Tomato Basil Galette recipe. This savory tart features a flaky, buttery crust filled with vibrant ripe tomatoes, fragrant basil, and creamy mozzarella, creating a delightful burst of summer flavors. Perfect for lunch, appetizers, or as a side dish, this galette highlights the simplicity of fresh ingredients. Enjoy a dish that not only looks stunning but also brings friends and family together around the table.
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Ingredients
  

1 ½ cups all-purpose flour

½ teaspoon salt

1 tablespoon sugar

1 stick (½ cup) cold unsalted butter, diced

5-6 tablespoons ice water

2-3 large ripe tomatoes, sliced (heirloom varieties work best)

1 cup fresh basil leaves, finely chopped

1 cup shredded mozzarella cheese

1 tablespoon olive oil

Salt and pepper, to taste

1 egg (for egg wash)

1 teaspoon dried oregano (optional)

Instructions
 

Prepare the Dough:

    In a large mixing bowl, combine the flour, salt, and sugar. Add the diced cold butter and, using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.

      Add Ice Water:

        Gradually stir in ice water, one tablespoon at a time, until the dough comes together. Form it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

          Preheat the Oven:

            Preheat your oven to 400°F (200°C).

              Prepare the Filling:

                While the dough chills, slice the tomatoes and sprinkle them with salt to draw out excess moisture. Let them sit for 15 minutes, then pat dry with paper towels. In a bowl, combine the tomatoes, chopped basil, olive oil, mozzarella cheese, and a pinch of pepper (and oregano if using).

                  Roll Out the Dough:

                    On a lightly floured surface, roll out the chilled dough into a large circle (about 12 inches in diameter). Aim for a slightly uneven edge, giving it that rustic look.

                      Assemble the Galette:

                        Transfer the rolled-out dough to a parchment-lined baking sheet. Pile the tomato mixture in the center, leaving a 2-inch border all around. Fold the edges of the dough over the filling, pleating it as you go.

                          Add the Egg Wash:

                            Beat the egg and brush it over the dough edges for a golden finish.

                              Bake the Galette:

                                Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the tomatoes are slightly caramelized.

                                  Serve:

                                    Let the galette cool for a few minutes before slicing. Serve warm or at room temperature, garnishing with extra basil if desired.

                                      Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4-6