Don’t you let that fancy name scare you away! You won’t believe how simple this recipe is! This recipe caused me to frantically rearrange my whole blogging schedule for the week. It is so darn good, I had to tell you about it right away!
I bought some big beautiful tomatoes and a giant bunch of basil from the farmers market this weekend so for an easy, light lunch yesterday I decided to do something Caprese inspired. I had been kicking the idea of a galette around for a few weeks but hadn’t got around to make it yet. I knew this would be the perfect opportunity.
This is so easy to throw together. A simple pie crust is rolled out, topped with thick slices of fresh mozzarella and tomato. Fold your edges over and bake for 20 minutes. Top with an easy Balsamic Vinegar reduction and chopped basil. That is it!
This is, hands down, my favorite way that I have had tomatoes all summer. I could seriously eat the whole thing. I do think the Balsamic Reduction adds a very nice touch, but I don’t think it is totally necessary if you want to skip that step. Fresh tomatoes and mozzarella make an incredible combo on their own, so either way works great.
Just a couple tips: I made a homemade pie crust for this, but store bought pie crust or puff pastry would work beautifully if you don’t have to worry about making it gluten free.
There will likely be some moisture when you remove this from the oven. That is okay, just carefully drain it off. If you use low moisture mozzarella that will help with this.
Yields 6
25 minPrep Time
20 minCook Time
45 minTotal Time
Save RecipeIngredients
- For the crust:
- 1 cup flour (I used gluten free Bisquick)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup solid coconut oil
- 4-6 tablespoons ice cold water*
- For the Filling:
- 1 ball low moisture fresh mozzarella
- 2 fresh tomatoes
- salt and pepper to taste
- For the Topping:
- 1/4 cup balsamic vinegar
- 1 handful freshly chopped basil
Instructions
- Preheat oven to 400
- In a mixing bowl or using a stand mixer combine the flour, baking powder, salt, and coconut oil until the mixture is course. Add in water one tablespoon at a time while mixer is running until you get a nice soft, moldable consistency.
- Spray a baking sheet with cooking spray or line with parchment paper and spread out the pie crust with your hands. Just form a large circle, it doesn't have to be perfect.
- Top with sliced mozzarella and sliced tomatoes. Add salt and pepper to taste.
- Carefully fold over the edges of the dough.
- Bake 20 minutes.
- To make the balsamic reduction:
- Heat a small skillet to medium high heat. Add balsamic vinegar and bring it to a simmer. Reduce heat to medium low and let mixture simmer approximately 20 minutes or until the vinegar has reduced by half. Remove vinegar from heat and let cool.
- To assemble: After the Galette has cooked 20 minutes remove from oven. If there is any moisture in your pan carefully drain it off. Let cool on a wire rack. When ready to serve top with balsamic reduction and freshly chopped basil.
- *I needed 6 tablespoons, but I was using gluten free flour. If you are using a different kind of flour you may not need as much liquid.
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