Heirloom Tomato, Mozzarella, and Basil Galette

Name: Heirloom Tomato, Mozzarella, and Basil Galette
Ingredients: Whole Wheat Galette Dough; Parmesan cheese, ⅓ cup (1⅓ oz/40 g) grated; Large egg, 1; Truffle oil (optional); Sea salt and freshly ground pepper; Sea salt and freshly ground pepper; Fresh mozzarella, ⅓ lb (155 g), thinly sliced; Fresh basil leaves, ½ cup (½ oz/15 g), torn into bite-size pieces; Ripe tomatoes, preferably heirloom, ½ lb (250 g), sliced and patted dry; Ripe tomatoes, preferably heirloom, ½ lb (250 g), sliced and patted dry

Preparation info

Makes
8
slices

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

This cornmeal dough is easy to work with and ideal for making a freeform tart packed with summer’s best flavors: ripe tomatoes, creamy mozzarella, and fresh basil. Serve with a chilled rosé and a simple green salad.

Ingredients

Whole Wheat Galette Dough
Parmesan cheese, ⅓ cup (1⅓ oz/40

Dinner
Pie
Vegetarian
Summer

Method

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper. Meanwhile, make the galette dough according to the instructions.
On a lightly floured surface, roll out the dough until it is 1