I have just a few more tomato recipes that I want to share with all of you before tomato season disappears with the nice weather. The first is this wonderful Tomato Galette with Herbs and Fresh Mozzarella. As my husband stated after taking a bite, “That’s one of the best things I’ve eaten all summer. Maybe ever”. True story.
Yes, yes, tomatoes and fresh mozzarella are a heavenly match– we all know that, right? But generally, fresh mozzarella isn’t baked into a galette with tomatoes due to its water content. Much harder cheeses are the norm. Obviously I was a bit hesitant in trying the fresh mozzarella– I had visions of a huge sloppy mess ruining that wonderful crust. There was even a moment during the baking time when I peered into the oven and almost cried. There was a lot of liquid pooling. I was certain the galette was ruined. I mention this, because if you see the same pooling– just wait it out. By the end of the baking time, the water was gone and a beautiful crisp crust was left behind with cheese that had bubbled up into a golden brown. The smell of the the baked tomatoes and cheese with the herbs was unbelievable.
This galette comes together so quickly, especially if you have pie crusts hanging out in your freezer (have I mentioned that you definitely should get on that?). And it’s a perfect meal when you want to fancy things up a bit. Add a salad to the side, and perhaps a glass of wine and you’re set. Now go and enjoy the heck out of those tomatoes before they’re gone for the season!
The Recipe: Tomato Galette with Herbs and Fresh Mozzarella
(serves 4 or 1, depending upon how hungry you are)
1 single All-Butter Pie Crust
2-3 ripe tomatoes, sliced
about 1/4 pound of fresh mozzarella, sliced
a hefty sprinkling of chopped fresh rosemary and thyme, plus more for garnish
1 egg mixed with 1 teaspoon water, for egg wash
salt, pepper, plus olive oil for drizzling
Preheat oven to 375°F.
Follow the instructions for the All-Butter Pie Crust. After it has chilled it will be ready to use. Roll the dough out into an 11-inch circle (not the typical 12-inch, because I want the crust to be a bit sturdier) on a piece of floured parchment paper. Place the mozzarella into the center of the dough, leaving about 1 1/2 inch border. Sprinkle the chopped herbs on the cheese. Then place the tomatoes on top of that. Fold up the sides of the galette and pinch the seams together. Using a pastry brush, apply the egg wash to the dough. Then sprinkle salt and pepper onto the egg wash. Slide the galette and parchment paper onto a large rimmed baking sheet. Bake for 45-50 minutes or until the crust is a deep golden brown and the cheese has bubbled up and browned a bit, too. Remove from oven and let cool for a few minutes. Drizzle with olive oil and sprinkle with fresh herbs, salt and pepper before serving. Enjoy!
Thanks for stopping by today!