It’s tomato season! This is the best time to buy local, fresh, and heirloom tomatoes. You can find varieties that aren’t usually available as well as all the brightly colored heirloom tomatoes. I have never been a huge tomato fan myself, usually pulling them off of my burgers and leaving them to the side in my salads when I was a kid. But, as I’ve gotten older and experimented with other types and varieties of tomatoes (besides the traditional Roma tomato), they have started to grow on me (pun intended), and they really have so much flavor if you buy them in peak season.
This recipe was actually developed a while ago and I’m finally sharing it now. This is the perfect kind of thing to bake for a light lunch, an appetizer if you’re having friends over for drinks, or if you wanted to add chicken or sausage it could be a filling dinner as well.
One of my favorite kinds of pizza is tomato basil and I’ve basically taken that idea and put it into pie crust here and here you have my Heirloom Tomato Basil Galette. I made it rectangle because you can easily cut it into square slices, and because I grew up eating my pizza in square slices, it is nostalgic for me so I usually cut pizza that way if I have a choice. You could easily make this into a round galette as well and cut it into traditional triangle slices. But, this way I feel like you get more crust, which I love.
Make sure to make this Heirloom Tomato Basil Galette before tomatoes go out of season. It’s light, buttery, and perfect on a cool summer day!
Heirloom Tomato Galette
Makes 3 servings
127 grams (1 cup) organic all purpose flour
1 teaspoon organic sugar
1/2 cup (113 grams) organic salted butter, cold from the fridge
3 tablespoons cold water
2 tablespoons (57 grams) organic salted butter
2 cloves organic garlic, minced
105 grams (3/4 cup) fresh mozzarella balls
2 small organic heirloom tomatoes
1 organic small egg
1/2 cup organic fresh basil leaves
To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and sugar.
Cut the butter into small cubes and add to the mixing bowl. Measure cold water and have ready. Turn mixer on to low, mix until it looks like wet sand (about 1 to 2 minutes). Then immediately add the cold water. Continue to mix until a dough has formed. As soon as it forms, stop mixer and do not over mix.
Shape the dough into a rectangle that is about 3 x 5 inches and place on a piece of plastic wrap. Cover completely and refrigerate for at least 6 hours or overnight.
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Remove the dough from the fridge. Allow to sit for a few minutes while you prep the ingredients.
Melt the butter and add the minced garlic.
Drain and pat try mozzarella balls, cut in half. Slice tomatoes into 1/4 inch slices.
On a floured surface, roll out the dough to 1/4 inch thick. It should be about 9 x 13 inches. Place on the prepared baking sheet. Using a pastry brush, brush the dough evenly with the garlic butter.
Place tomatoes and mozzarella onto the dough. Fold the sides of the dough over to create a crust.
In a small dish, crack and beat the egg. Using a pastry brush, brush the egg onto the crust. This will help create a golden brown crust.
Bake for 1 hour or until golden brown on crust. Finely chop basil leaves and sprinkle on top.
High Altitude – Bake for 50 minutes or until golden brown on crust.