Caprese Galette
Add rustic charm with a Caprese Galette—flaky crust, ripe tomatoes, mozzarella, basil, and a creamy egg filling.
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.