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–+ servings

Rustic California Caprese Galette with Heirloom Tomatoes

A savory, free-form galette packed with ripe tomatoes, fresh mozzarella, basil, and a creamy egg custard, perfect for a light dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 1
Course: Dinner, Savory Pies & Galettes
Cuisine: Italian-American
Calories: 310
Ingredients Method Nutrition Notes

Ingredients
  

For the Galette
  • 1 recipe homemade pie crust or store-bought enough for a 9-inch double crust or a 14-inch circle
  • 2 medium Roma tomatoes or heirloom tomatoes sliced 1/4-inch thick
  • 8 ounces fresh mozzarella sliced into 1/4-inch rounds
  • 1/2 cup fresh basil leaves tightly packed, about 12 grams
  • 2 large eggs
  • 1/4 cup heavy cream or half-and-half
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Method
 

Prepare and Assemble
  1. Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper.
  2. On a lightly floured surface, roll your pie dough into a 14-inch circle. Carefully transfer it to the prepared baking sheet.
  3. Starting in the center, arrange overlapping slices of tomato, mozzarella, and basil leaves in concentric circles, leaving a 2- to 3-inch border of dough around the edges.
  4. Gently fold the edges of the dough over the filling, pleating as you go, to create a rustic crust.
  5. In a small bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth.
  6. Brush the exposed dough edges with a little of the egg mixture. Pour the remaining egg mixture evenly over the tomato and cheese filling.
  7. Bake for 35 to 40 minutes, until the crust is golden brown and the filling is bubbly and just set in the center.
  8. Remove from the oven and let cool on the baking sheet for 5 minutes before slicing. Serve warm.

Nutrition

Calories: 310kcalCarbohydrates: 24gProtein: 13gFat: 19gSaturated Fat: 9gCholesterol: 95mgSodium: 560mgFiber: 1gSugar: 3g

Notes

Substitute heirloom tomatoes for a sweeter, more colorful galette. For a vegetarian version, use a plant-based heavy cream. Store leftovers in the fridge for up to 2 days; reheat in a 350°F oven for 10 minutes. Avoid overfilling to prevent a soggy bottom. Serve with a simple arugula salad dressed with lemon and California olive oil.

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