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As summer rolls in and gardens overflow with vibrant produce, the Rustic Tomato Basil Galette emerges as a quintessential dish that captures the essence of the season. This delightful galette is not just a feast for the taste buds but also a visual treat, boasting a golden-brown, flaky crust enveloping a medley of juicy tomatoes and aromatic basil. Its versatility allows it to shine as a light lunch, a side dish for dinner, or even a charming appetizer for gatherings. The combination of fresh, seasonal ingredients elevates this dish, making it a staple in many households during the warmer months.

Tomato Basil Galette

Discover the joy of summer cooking with this Rustic Tomato Basil Galette. Bursting with flavor from ripe tomatoes and fresh basil, this delightful dish features a flaky, golden-brown crust that’s as visually appealing as it is delicious. Ideal for a light lunch, a side dish, or a charming appetizer, this galette celebrates seasonal ingredients and simple preparation. Perfect for any occasion, it invites creativity and can be customized to suit your taste. Enjoy a taste of summer!
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Ingredients
  

For the crust:

1 ½ cups all-purpose flour

1 tsp salt

1 tsp sugar

½ cup unsalted butter, cold and cubed

4-6 tbsp ice water

For the filling:

3-4 medium ripe tomatoes, sliced

1 cup fresh basil leaves, roughly chopped

1 cup shredded mozzarella cheese

2 tbsp olive oil

1 tsp balsamic vinegar

1 tsp garlic powder

Salt and pepper to taste

1 egg, beaten (for egg wash)

Instructions
 

Prepare the crust: In a large mixing bowl, combine the flour, salt, and sugar. Add the cold, cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually stir in the ice water (one tablespoon at a time) until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

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

      Make the filling: In a medium bowl, combine the sliced tomatoes, chopped basil, mozzarella cheese, olive oil, balsamic vinegar, garlic powder, salt, and pepper. Toss gently to coat the tomatoes evenly in the mixture. Set aside for 10 minutes to allow the flavors to meld.

        Roll out the crust: On a lightly floured surface, roll out the chilled dough into a rough circle about 1/8 inch thick. Transfer it to a baking sheet lined with parchment paper.

          Assemble the galette: Spread the tomato filling onto the center of the prepared crust, leaving a 2-inch border. Gently fold the edges of the crust over the filling, pleating it to create a rustic look. Brush the crust with the beaten egg for a golden finish.

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

              Cool and serve: Remove from the oven and let it cool for about 10 minutes. Slice and serve warm or at room temperature, garnishing with extra fresh basil if desired.

                30 min | 1 hr | 4 servings