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Rustic Cherry Tomato and Mozzarella Galette

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A quick and easy rustic galette featuring a flaky buttery crust filled with sweet cherry tomatoes, fresh mozzarella, and fragrant herbs. Perfect for casual gatherings or a comforting homemade meal.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (or almond flour for gluten-free)
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme (optional)
  • 2 cups cherry tomatoes, halved
  • 8 ounces fresh mozzarella, sliced or torn into chunks
  • 1 tablespoon olive oil
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
  • Salt and freshly ground black pepper, to taste
  • 1 egg, beaten (for egg wash)

Instructions

  1. Make the dough: In a large bowl, whisk together flour, salt, garlic powder, and thyme. Add cold cubed butter and work into the flour until mixture resembles coarse crumbs with some pea-sized bits. Slowly drizzle in ice water, 1 tablespoon at a time, mixing gently until dough just comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
  2. Prepare the filling: Toss halved cherry tomatoes with olive oil, balsamic vinegar, salt, and pepper in a medium bowl. Let marinate slightly. Chop basil and set aside. Tear or slice mozzarella into bite-sized pieces.
  3. Roll out the dough: On a lightly floured surface, roll dough into a roughly 12-inch circle. Transfer to a parchment-lined baking sheet.
  4. Assemble the galette: Leaving a 2-inch border, spread mozzarella evenly over dough center. Spoon marinated cherry tomatoes on top, letting some juices soak in but avoiding excess liquid. Sprinkle chopped basil over the top.
  5. Fold the edges: Carefully fold dough edges up and over filling, pleating as needed, leaving center open. Brush exposed dough edges with beaten egg.
  6. Bake: Preheat oven to 400°F (200°C). Bake galette for 30-35 minutes until crust is golden and cheese is bubbly and slightly browned. Tent with foil if edges brown too quickly.
  7. Cool and serve: Let galette cool on a wire rack for about 10 minutes before slicing. Serve warm or at room temperature.

Notes

Keep butter cold and avoid overworking dough for a flaky crust. Drain excess tomato juice to prevent soggy crust. Use egg wash on crust edges for golden color. Tent with foil if edges brown too fast. Dough can be made up to two days ahead and chilled. For vegan option, substitute butter and mozzarella with plant-based alternatives.

Nutrition

Keywords: rustic galette, cherry tomato galette, mozzarella galette, easy galette recipe, savory tart, homemade galette, quick dinner, vegetarian galette

Find it online: https://tastytuck.com/rustic-cherry-tomato-and-mozzarella-galette-recipe-easy-homemade-delight/