Heirloom Tomato Caprese Galette
I’ve had some serious pizza cravings lately but, it’s just too darn hot out most days to enjoy something that dense. I started thinking about how to beat these cravings without weighing down my plate. This sparked the great idea of making a tomato galette (a free form crusty “cake”). Making this recipe was the perfect opportunity to use up some farmers market finds for a much lighter take on the pizza concept.
One quick note; if we’re being completely honest with each other, the term “galette” is used a bit loosely in this recipe (phew now that’s off my chest!).
A galette is a French food term. It’s a free form crusty cake that can be sweet or savory and the dish traditionally includes buckwheat flour in the dough. The recipe for my galette below embodies the style of the typical galette however; I took the “easy” way out (you know you want to as well!). By easy, I’m referring to using pre-made puff pastry sheets instead of hand-making the dough.
While it’s not a baking “win”, I can promise is that it still tastes fantastic!
Now that you know what a galette is, here’s how we’re stuffing it today. Tomato, basil, and a touch of cheese make the perfect combination. The cheesy crust is irresistibly delicate and flakey. The tomatoes, when roasted in the olive oil and herbs, become tender and slightly sweet with crisp edges. The bright and aromatic basil is the secretly necessary ingredient. It balances out the sweet and salt flavors and provides a summer season essence.
Now that I’ve made you all drool a bit……
Pair your Heirloom Tomatoes Caprese Galette :
with a salad of greens with lemon and olive oil dressing for the ideal light summer meal
with a glass of rose
on a table full of other cocktail hour style dishes