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Caprese galette

Caprese Galette

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Prep Time 30 minutes
Cook Time 1 hour
Wait 40 minutes
Total Time 2 hours 10 minutes
Servings: 6 slices
Course: Appetizer, Breakfast, Dinner, Lunch
Ingredients Method

Ingredients
  

For the galette
  • 1 ½ cups all-purpose flour
  • ¼ cup fresh basil chopped
  • ¼ cup fresh oregano chopped
  • ¼ teaspoon salt
  • 1 stick unsalted butter, cold and cut into small pieces
  • 2 tbsps red wine vinegar
  • 3 tbsps cold water
  • 1 large tomato or 2-3 Roma tomatoes sliced into ¼ inch slices
  • 1 cup pesto see ingredients and instructions below on preparing pesto
  • 1 16 oz package sliced mozzarella or a 1 pound mozzarella ball sliced into ¼ inch slices
  • 1 egg yolk
  • 3 tbsp milk or heavy cream
  • 1 cup grated parmesan or manchego cheese
For the Pesto
  • 2 cups fresh basil leaves no stems
  • 2 tablespoons pine nuts, walnuts, or hazelnuts, toasted
  • 4 large cloves garlic
  • ½ cup extra-virgin olive oil
  • ½ cup freshly grated parmesan cheese

Method
 

  1. To make the pesto
  2. Before working on the pesto, begin work on the galette pastry. See below
  3. Add all the ingredients together into the food processor and process until it forms a smooth paste.
  4. To make the galette
  5. In a food processor, add the flour, herbs, salt, parmesan or manchego cheese, and butter, and pulse for 5 seconds to blend it
  6. Mix the cold water and vinegar in a glass. Slowly add the water, little by little, and pulse until the pastry starts to come together. When you touch it, you should be able to press and mold it. It should have the texture of wet sand
  7. Transfer it to your work surface and roll it into a ball and flatten it into a disc. Plastic wrap it and refrigerate it until it is chilled. While the dough is chilling, prepare the pesto
  8. Once chilled, sprinkle some flour on your work surface and roll out the dough to a 14 inch oval. Make sure you work quickly so that the dough remains cool. Preheat the oven to 375 degrees
  9. Spread and smooth out the pesto across the surface of the dough, leaving a little more than an inch for the crust
  10. Layer the tomato and fresh mozzarella by placing alternate slices on the pesto. Drizzle more pesto on top
  11. Fold the crust part of the dough up and over sort of forming a tucked wall. Mix the yolks and the milk or heavy cream to make an egg wash. Using a brush, spread the egg wash across the outside. Add in the middle rack of the oven and bake for about an hour or until the pastry has browned and crisp
  12. Let cool before serving. Garnish with some more chopped, fresh basil