Get the Recipe: Tomato Galette
This Tomato Galette with Balsamic Vinegar Reduction is a simple, yet impressive dish everyone will love!
Ingredients
For the crust:
- 1 recipe keto pie crust, link below or store bought pie crust if not low carb
For the filling:
- 1 8 ounce ball low moisture fresh mozzarella
- 2-3 large fresh tomatoes
- Salt and pepper to taste
For the topping:
- 1/4 cup balsamic vinegar
- 1 handful freshly chopped basil
Instructions
To make the Galette:
- Preheat oven to 400 degrees
- 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 or until the edges are golden brown.
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.
Notes
There are 3.3 net carbs per serving
Serving: 1 slice (nutrition calculated with keto crust), Calories: 210kcal, Carbohydrates: 4.8g, Protein: 18g, Fat: 9.8g, Cholesterol: 33.7mg, Sodium: 562.9mg, Fiber: 1.5g, Sugar: 1.5g
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