Rustic Heirloom Tomato Galette
This savory galette highlights the vibrant beauty of heirloom tomatoes paired with creamy mozzarella and a flaky, herbaceous crust. Finished with a drizzle of Sun-Dried Tomato Balsamic, it’s rustic perfection on a plate.
View Original PDFIngredients
- 1 ½ cups All-Purpose Flour
- ½ tsp Black Garlic Infused Sea Salt
- 4 Tbsp Cold Butter, cubed
- ¼ cup Tuscan Herb Infused Olive Oil
- ¼ cup Sour Cream
- 3 Heirloom Tomatoes, sliced ¼-inch thick
- 8 oz Sliced Mozzarella
- 2 Cloves Garlic, thinly sliced
- 1 Tbsp Sun-Dried Tomato Barrel Aged Balsamic, plus more for garnishing
- 1 Egg
- Chopped Chives, for garnish
Directions
- In a food processor, pulse flour and salt. Add butter, olive oil, and sour cream. Blend into a soft dough.
- Form dough into a flat disk, wrap in plastic, and refrigerate at least 2 hours (or overnight).
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll or press chilled dough onto parchment to about ½-inch thick.
- Layer tomato and mozzarella slices, leaving a 1-inch border. Top with sliced garlic and drizzle with balsamic.
- Fold dough edges over filling, pleating to seal. Brush crust with egg wash (1 egg + 1 tbsp water).
- Bake for 45 minutes until golden. Cover edges with foil if browning too quickly.
- Let rest 15 minutes. Garnish with chives and a final drizzle of balsamic. Enjoy!