GOOD EATS: fresh mozzarella and tomato galette

Tomato Mozzarella Galette Recipe / The Sweet Escape

Being Italian of course I love the tomato, fresh mozzarella & basil combo – it’s in my blood. I eat it all year because I love it so much but there’s no question, it’s 10x better in the summer with fresh ingredients. My local food market had these perfectly coloured cherry tomatoes and I couldn’t resist. When Mother Nature delivers you something this perfect looking, you gotta make something. How about a mozzarella & tomato galette? But first take some pictures and put them on Instagram because that’s what you do. Side tangent but could you imagine if Mother Nature had an Instagram account? Damn, she would be so popular between all the food and weather shots.

Change pizza night up and try making this mozzarella and tomato galette instead – which is just a fancy word for a puff pastry tart that looks all rustic and in a circle. But that was too long for the title and I don’t think Google SEO would like it very much.  Tomato Tart Recipe / The Sweet Escape

Here’s what you need. This is for one smallish galette. I suggest making a couple.

TOMATO MOZZARELLA GALETTE RECIPE 

1 package of ready made puff pastry, thawed according to directions

1 cup of cherry tomatoes or large tomato, sliced

about 1/4 pound of fresh mozzarella, sliced

fresh rosemary (or thyme), fresh basil

1 egg mixed with 1 teaspoon water, for egg wash

salt, pepper, plus olive oil for drizzling

(adapted from this recipe)

 

tomato mozzarella galette recipe

Preheat oven to 375° then start getting your tomatoes ready. Slice them in half or about 1/4″ thick if you’re using large tomatoes.

Tomato Tart Recipe / The Sweet Escape

Place your puff pastry on a piece of parchment paper to make it easier to transfer to and from the oven and of course prevent from sticking to your pan. Then begin to layer your ingredients. Remember that you need pastry to wrap inwards to create a ‘crust’ so just work right in the middle, about a 6″ circle.

Start with the cheese, then sprinkle with fresh herbs, then the tomatoes and seasoning.

Fold the outside crust towards the centre, covering some of the toppings, to create a crust. Brush with egg wash with a bit of salt & pepper mixed in.

Pop in the oven for about 30-40 minutes (approx.) or until the crust is golden brown and the cheese is melted and bubbly. Don’t leave this guy unattended you may regret it and I won’t feel sorry for you. 

Tomato Tart Recipe / The Sweet Escape

Your kitchen will fill up with the wonderful smell of melting cheese and baking pastry…yum! Then when it’s ready you’ll have this golden beauty. Now this isn’t a big guy, it’s only about 6-7″ wide. It’s perfect if you cut it up for an appetizer or make one for each guest for brunch.

Tomato Tart Recipe / The Sweet Escape

It’s great on it’s own, as a app or snack or serve with some fresh summer asparagus or greens for a light lunch or brunch. Enjoy!

Tomato Tart Recipe / The Sweet Escape

If you liked this, you can find more recipes in our GOOD EATS section.

5 Comments on GOOD EATS: fresh mozzarella and tomato galette

  1. Meinhilde
    August 14, 2014 at 7:04 pm (2 years ago)

    What a great use for puff pastry! I will definitely have to pick some up and make this galette with the tomatoes that are in season right now.

    Reply
    • TheSweetEscape
      August 19, 2014 at 8:43 am (2 years ago)

      Delish! Enjoy it.

      Reply
  2. Andrea Raisfeld
    August 15, 2014 at 1:07 pm (2 years ago)

    Do you have a way to print out this recipe without having to print out so many pages? Thanks! Andrea

    Reply
    • TheSweetEscape
      August 15, 2014 at 4:14 pm (2 years ago)

      Hi Andrea,

      Thanks so much for the feedback. At this time I’m sorry to say that I don’t – you have to copy and paste the text into another document and print as text only. But I will keep this in mind moving forward and look into a recipe card-type program.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *