Tomato Galette
Serves 6
25 mins prep
90 mins cook
25 mins total
This tomato galette has a flaky, tender, easy olive oil pastry, a super flavorful and jammy tomato confit filling, and is topped with loads of fresh mozzarella and basil. Inspired by the classic Italian caprese salad, it's the perfect baked appetizer or lunch and comes together with very little active prep time. It's also great to make for the holidays with its vibrant red, green, and white colors!
Tomato Confit
Olive Oil Pastry
Assembly
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Tomato Confit
Preheat oven to 260°F (130°C). Find an oven safe baking dish that fits your tomatoes without too much space in between.
Add tomatoes and garlic cloves into the baking pan. Drizzle balsamic glaze, and sprinkle salt, pepper, and Italian seasoning on top. Squish the basil sprigs into the sides so they're held down by the tomatoes.
6 oz cherry tomatoes1 ⅓ large garlic cloves⅓ tablespoon balsamic glaze⅕ teaspoon sea salt⅕ teaspoon black pepper⅕ teaspoon Italian seasoning⅔ sprigs basilPour olive oil over the tomatoes to cover completely. Bake uncovered for 60-90 minutes or until they smell delicious, the tomatoes are soft, and the skins have burst open. Let cool until cool enough to handle.
⅔ cups extra virgin olive oil
Olive Oil Pastry
While the tomato confit cools, make the pastry. In a large bowl, whisk together egg, egg yolk, olive oil, and salt. Whisk to combine.
⅓ large egg⅓ large egg yolk⅕ cup extra virgin olive oil⅕ teaspoon sea saltSift flour and baking powder right into the same bowl. Stir until it begins to form a dough.
⅔ cups all purpose flour⅕ teaspoon baking powderIf the dough isn't coming together, add water a tablespoon at a time to help it come together. I added 4 tablespoons of water to create a soft dough that just holds together in a ball (don't overmix). Shape the dough into a disk.
1 ⅓ tablespoons water
Assembly
Preheat oven to 375°F (190°C) and line a large baking sheet with parchment paper.
Roll the dough out directly on the parchment paper until 1/4" thick or slightly thinner.
Top with confit garlic, and spread the garlic cloves out evenly to coat the bottom. Fill the middle of the pastry with confit tomatoes.
Fold the edges of the pastry in to keep the filling inside and create a rustic freehand tart shape. Brush the top of the pastry with one egg whisked with a fork and sprinkle with salt.
⅓ large eggBake for 18-20 minutes or until the pastry is golden brown and the edges are crisp.
Top with more balsamic glaze, basil leaves, and pieces of burrata cheese (or fresh mozzarella). Slice and serve!
⅓ burrata cheese⅓ sprig basil leaves⅓ teaspoon balsamic glaze
