If you love the classic Caprese flavors, you’re going to adore this Caprese Galette. It’s a rustic, savory twist on the traditional combo of tomatoes, fresh mozzarella, and basil — all nestled in a buttery, flaky crust and baked to golden perfection. The creamy egg mixture ties everything together, making it rich and satisfying. It’s perfect as a light lunch or a flavorful appetizer. And if this Caprese-inspired treat hits the spot, you might want to check out our Caprese Chicken Salad.
What Is a Galette?
A galette is a French pastry that’s similar to a pie or tart but with a more relaxed, free-form shape. The beauty of a galette is its simplicity—you don’t need any special tools or pans to make one, and anyone can do it! This Caprese Galette pairs the fresh flavors of tomatoes, mozzarella, and basil with a crisp, golden crust for a dish that’s both easy to make and impressive to serve.
Key Ingredients and Substitutions
- Crust: A homemade pie crust works best here like this no-fail pie crust made with shortening. If you prefer an all-butter pie crust, that works too! The recipe makes enough for two crusts, so you can save the second one for another of these delicious caprese galettes. Short on time? A store-bought pie crust works just fine.
- Tomatoes: Roma tomatoes are ideal because they’re sweet and firm, but any variety will work. Heirloom tomatoes add extra flavor and color.
- Mozzarella: Fresh Mozzarella gives the best texture and flavor. You can also try shredded mozzarella, burrata, ricotta, or even goat cheese for a twist!
- Basil: Fresh basil adds a bright, herby flavor. If you don’t have basil, oregano or thyme makes a good substitute.
- Egg Mixture: Made with eggs, heavy cream, salt, and pepper, this mixture gives the galette a rich, custardy filling. Brush the crust with an egg wash (with or without cream) to help it bake up golden and crisp.
Can I Make a Caprese Galette Ahead of Time?
Yes! You can assemble the galette a few hours ahead of time and keep it covered in the refrigerator until you’re ready to bake it. Let it sit at room temperature for 15–20 minutes before baking to ensure even cooking.
Adding Protein to a Caprese Galette
Want to make this galette heartier? Add shredded rotisserie chicken, bacon, or prosciutto for extra flavor, texture, and protein. Chicken transforms it into a Chicken Caprese Galette, while prosciutto adds a salty, savory kick. Just be sure to balance the flavors so the galette stays fresh and light.
How to Store and Reheat Leftovers
Store any leftover galette in an airtight container or wrapped tightly in plastic wrap. Keep it in the refrigerator for up to 2–3 days. To reheat, bake at 350°F (175°C) for 10–15 minutes until warmed through and crisp.
This Caprese Galette is a perfect blend of rustic charm and fresh flavors. It’s simple to make, easy to adapt, and guaranteed to impress!
Caprese Galette
Ingredients
- 1 recipe homemade pie crust, use half
- 2 medium Roma tomatoes, sliced into 12 thin slices (about ¼ inch each)
- 8 ounces fresh mozzarella, sliced
- ½ cup fresh basil leaves
- ¼ teaspoon black pepper
- 1 teaspoon kosher salt
- 2 large eggs, room temperature
- ¼ cup heavy whipping cream
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the homemade pie dough into about a 14-inch circle. Carefully transfer the dough to the lined baking sheet.
- Starting in the center of the dough, arrange the sliced tomatoes, mozzarella, and basil in overlapping circles, leaving 2 to 3 inches of dough exposed around the edges. Sprinkle with salt and pepper.
- Fold the edges of the dough over the filling to create a rustic, pleated crust.
- In a medium bowl, whisk together the eggs and heavy whipping cream until smooth.
- Brush the exposed edges of the dough with the egg mixture. Pour the rest evenly over the tops of the tomatoes, mozzarella, and basil.
- Bake for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbly but set.
- Remove the galette from the oven and let it cool for about 5 minutes.
- Slice and serve warm.
This recipe is adapted from Iamhomesteader’s Caprese Galette.
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