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To make the best tomato galette, you will need: - 1 pre-made pie crust (or homemade) - 4-5 medium ripe tomatoes, assorted colors, sliced - 1 cup fresh mozzarella cheese, sliced or torn - 2 tablespoons Dijon mustard - 1 tablespoon olive oil - 1 teaspoon dried oregano - 1 teaspoon fresh basil, chopped (plus extra for garnish) - 1 teaspoon garlic powder - Salt and pepper, to taste - 1 egg (for egg wash) - 1 tablespoon grated Parmesan cheese (optional) You can swap ingredients for different flavors: - Use goat cheese or feta instead of mozzarella for a tangy taste. - Try using a different mustard, like whole grain, for added texture. - Replace olive oil with avocado oil or melted butter if you prefer. - For herbs, you can substitute oregano with thyme or rosemary. - If you can't find fresh tomatoes, canned tomatoes work too. Just drain them well before using. The quality of your ingredients will change the taste of your galette. Fresh, ripe tomatoes bring sweetness and juiciness. Look for tomatoes that feel heavy for their size and have a nice smell. Good mozzarella cheese melts beautifully and adds creaminess. If you use a pre-made crust, choose one without preservatives. This will keep your galette tasting fresh and bright. Always use fresh herbs when possible; they add a vibrant flavor that dried herbs cannot match. To start, grab your pie crust. If you're using a pre-made one, take it out of the package. If you prefer to make your own, roll it out on a clean surface. Aim for about 12 inches in diameter. This size will hold all the tasty filling. Place the rolled crust on a baking sheet lined with parchment paper. This step helps with easy cleanup later. Next, spread Dijon mustard evenly over the crust, leaving a 2-inch border. This mustard adds a nice kick to the galette. Now, it’s time to layer the cheese and tomatoes. Begin by adding the fresh mozzarella cheese to the center of the crust. You want to overlap the pieces for a rich, cheesy base. After that, arrange your sliced tomatoes over the cheese. Mix up the colors for a beautiful look. Drizzle olive oil on top, and sprinkle with oregano, basil, garlic powder, salt, and pepper. These spices bring out the tomato flavors and keep it simple yet delicious. Fold the edges of the crust over the filling. Pinch and pleat the crust to create a rustic style. This folding makes the galette look special while holding everything inside. Before baking, beat an egg and brush it over the crust. This egg wash gives your galette a golden finish. If you like, sprinkle some grated Parmesan cheese on top for extra flavor. Now, bake the galette in your preheated oven at 400°F (200°C). Set a timer for 30 to 35 minutes. You want the crust to turn golden brown and the tomatoes to soften. When it’s done, take it out and let it cool a bit. Finally, garnish with extra fresh basil before slicing. Your savory tomato galette is ready to enjoy! For more details, check out the Full Recipe. To get a flaky crust, keep your ingredients cold. Use chilled butter or shortening when making the dough. If you buy a pre-made pie crust, let it thaw slowly in the fridge. When rolling out the dough, don’t overwork it. This keeps the layers light and flaky. Use a mix of tomatoes for better flavor. Combine sweet heirloom tomatoes with tart Roma tomatoes. This gives depth to your galette. Add salt right after cutting the tomatoes. This will draw out excess moisture. If your tomatoes are too wet, the crust may turn soggy. For a stunning look, layer the tomatoes in a circular pattern. Alternate colors for visual appeal. After baking, add fresh basil on top. This not only adds color but also fresh taste. Serve the galette warm on a wooden board for a rustic feel. Pair it with a light salad for a complete meal. For the full recipe, check out the details above. Enjoy your cooking! {{image_2}} You can change the taste of your tomato galette by using different cheeses. Besides mozzarella, try goat cheese for a tangy kick. Feta cheese adds a nice crumbly texture. For a rich flavor, use aged cheddar or Gruyère. Each cheese brings its own unique taste, making your galette fun and exciting. Mix and match to find your favorite combo! The great thing about a galette is its versatility. You can easily add seasonal veggies. Zucchini, bell peppers, or eggplant pair well with tomatoes. Slice them thin and layer them alongside the tomatoes. In fall, add roasted butternut squash for a sweet touch. In winter, try sautéed greens to bring color and nutrition. These veggies not only taste great but also make your dish vibrant. Herbs and spices can elevate your galette. While I love using oregano and basil, don’t stop there! Try fresh thyme or rosemary for a unique twist. A pinch of red pepper flakes adds heat if you like spice. For a fresh taste, sprinkle some lemon zest on top before baking. These small changes can make a big difference in flavor. Explore different combinations to find what you enjoy most. To keep your tomato galette fresh, store it in the fridge. Wait until it cools down. Wrap it tightly in plastic wrap or place it in an airtight container. This helps prevent it from drying out. The galette will stay good for about 3 days in the fridge. If you want the best taste, eat it within the first two days. You can also freeze your tomato galette. If you want to save some for later, wrap it well. Use plastic wrap and then foil for extra protection. This way, you avoid freezer burn. When properly wrapped, it can last for up to 3 months in the freezer. To enjoy it later, thaw it overnight in the fridge before reheating. Reheating your galette the right way is key. Preheat your oven to 350°F (175°C). Place the galette on a baking sheet. Cover it loosely with foil to keep it from browning too much. Heat for about 15-20 minutes, or until hot. This method keeps the crust crispy while warming the filling. Avoid using the microwave, as it can make it soggy. For the best results, enjoy your galette fresh, but these tips will help keep it tasty! You can serve the tomato galette with a simple green salad. A mix of greens, like arugula and spinach, pairs well. Add some lemon juice and olive oil for a fresh touch. You can also enjoy it with a side of roasted vegetables. Grilled zucchini or asparagus adds great flavor. If you like, serve it with a dollop of yogurt or sour cream for a creamy contrast. Yes, you can prepare the tomato galette ahead of time. You can assemble it and keep it in the fridge for a day before baking. Just cover it well with plastic wrap. You can also bake it in advance and store it. Let it cool, then wrap it tightly and refrigerate. Reheat it in the oven before serving. This way, you save time when guests arrive. The egg wash gives the crust a beautiful golden color. It helps the crust become crisp and shiny. Brushing the crust with egg also adds flavor. If you want, you can add some herbs to the egg wash for extra taste. It’s an easy step that makes your galette look more inviting. Don't skip this step for the best results. In this article, we explored how to create a delicious tomato galette. We discussed key ingredients, alternative options, and why quality matters. We walked through prepping the pie crust, assembling, and baking the galette. I shared tips for a flaky crust, flavor balance, and presentation. Variations included adding cheeses, seasonal veggies, and herbs for a twist. Lastly, we covered storage and reheating tips. Enjoy your galette! It's satisfying and easy to make.

The Best Tomato Galette

Indulge in the delightful flavors of a Savory Tomato Galette that's perfect for any occasion! This easy, delicious recipe features ripe tomatoes, fresh mozzarella, and a golden crust, making it a stunning centerpiece for your table. With simple ingredients and step-by-step instructions, you'll create a dish that impresses every guest. Ready to elevate your culinary game? Click through to discover how to make this irresistible galette!
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Ingredients
  

1 pre-made pie crust (or homemade)

4-5 medium ripe tomatoes, assorted colors, sliced

1 cup fresh mozzarella cheese, sliced or torn

2 tablespoons Dijon mustard

1 tablespoon olive oil

1 teaspoon dried oregano

1 teaspoon fresh basil, chopped (plus extra for garnish)

1 teaspoon garlic powder

Salt and pepper, to taste

1 egg (for egg wash)

1 tablespoon grated Parmesan cheese (optional)

Instructions
 

Preheat the oven to 400°F (200°C).

    Roll out the pie crust on a baking sheet lined with parchment paper. If using a homemade crust, make sure it's about 12 inches in diameter.

      Spread Dijon mustard evenly over the crust, leaving a 2-inch border around the edge.

        Layer the mozzarella cheese in the center of the crust, overlapping the pieces slightly.

          Arrange the tomato slices artistically over the cheese, alternating colors for a vibrant look.

            Drizzle olive oil over the tomatoes and sprinkle with oregano, basil, garlic powder, salt, and pepper.

              Fold the edges of the crust over the filling, pinching and pleating as necessary to create a rustic look.

                Beat the egg and brush it over the crust for a golden finish. If desired, sprinkle grated Parmesan cheese on top.

                  Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the tomatoes have softened.

                    Remove from the oven and let it cool slightly. Garnish with additional fresh basil before slicing.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6 slices