I've made galettes before in the past, but they were always dessert ones. When I saw pics that a Facebook friend posted of a gorgeous strawberry galette she had made, I was inspired to make one too... but my taste buds were making me lean more towards the savory side. I looked to see what was in the fridge and this is what I came up with. It ended up being a great little dinner and a different way to get those caprese salad flavors that I love so much in the summer.
This recipe takes less than 40 minutes to make and will only take a handful of ingredients if you use a pre-made pie crust! I, however, did not have any pre-made crust in my fridge, so I had to make my own. I used my mom's pie crust recipe, but added a teaspoon of baking powder to make it a little stronger, a little fluffier, and to help it hold up better on its own without a pan. Each galette is the size of a small personal pan pizza, so I would suggest making one per person if this is the main component of your meal!
Servings: 1x 8in Galette
Prep Time: 15 min
Total Time: 45 min
INGREDIENTS:
Crust
1 cup flour
1 tsp baking powder
Pinch of salt
1/3 cup shortening
3-4 Tbsp ice cold water
Remaining Ingredients
1 cup shredded mozzarella (make sure you use low moisture mozzarella - if you use the fancy stuff that comes in a ball and is really soft, it may make your crust soggy when you bake it)
1 medium tomato
3-4 large basil leaves
1 egg + splash of milk
1/4 cup balsamic vinegar
DIRECTIONS:
Make the crust! If you are using a pre-made crust, skip to step #3. In a medium bowl combine the flour, baking powder, and salt. Cut in shortening with a pastry cutter or a large fork until the shortening has been incorporated into the flour mixture and it has turned into small crumbs. Add the water, 1 tablespoon at a time, and mix until the dough comes together and is just slightly sticky.
Roll out your dough on a lightly floured surface to 1/4 inch thickness and roughly 10-12 inches in diameter. Make sure you don't add a lot of extra flour as you roll it out because the crust could get dry and break as you try to fold it later. If you want cleaner edges, you can trace the edges of an overturned pie plate or large bowl on the crust and remove the excess for a perfect circle.
Preheat oven to 400 degrees. Lay the rolled out dough on a cookie sheet lined with parchment paper or a silicon mat.
Spread out the cheese evenly on top of the crust, but keep the cheese about an inch away from the edge of the crust.
Thinly slice your tomato and lay the slices evenly on top of the cheese. Top with salt and pepper to taste.
Now you get to fold the crust up to make it pretty. Fold the crust in about an inch and a half to two inches. Working your way around the crust, continue to fold it in every couple of inches.
In a small bowl, make an egg wash using a beaten egg and a splash of milk all mixed together. Brush the egg wash on the crust.
Bake for 20 minutes.
While the galette is in the oven, place the balsamic vinegar in a small sauce pan and bring to a boil over medium high heat. Once boiling, reduce heat to medium low and let simmer for 20 minutes. Stir often to keep it from burning.
When the galette is baked, place it on a drying rack to cool and set for 5 minutes.
Drizzle with the balsamic reduction and top with chopped basil.
Enjoy your masterpiece!
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