Tomato, Mozzarella & Basil Galette
This galette takes all those delicious flavours from a caprese salad and encases them in a golden and flakey garlic confit and sour cream puff pastry. Finished off with a drizzling of Rich Glen’s sweet and sticky balsamic glaze, this tomato galette proves everything is made better with puff pastry.
Ingredients
Serves 4
Garlic confit & sour cream puff pastry
2 cups white all purpose flour
1 tsp flakey sea salt
150 g butter salted
200 ml sour cream
12 garlic confit cloves
1 egg for brushing the pastry
Tomato filling
8 garlic confit cloves
1 large heirloom tomato
8 basil leaves + extra for serving
125g buffalo mozzarella
2 teaspoons Rich Glen Frantoio olive oil
1 teaspoon salt
½ teaspoon black pepper
1 tablespoons Rich Glen Sticky Balsamic
Puff Pastry Tips
Brrr it’s cold in here – freeze your ingredients and also your tools for making puff pastry 20 minutes prior to making your puff pastry. Yes, this includes your bowl, grater and even fork! Cold temperatures means everything when making puff pastry and by placing your butter and tools into the freezer beforehand, you will keep it at the coldest possible temperature when making your dough.
Cheese graters aren’t just for cheese – a little trick is to grate your butter. This will make it much easier for you to break the butter into the flour with your finger tips and evenly distribute the butter across the flour.
Layering – to get those beautiful flakey layers it’s important you layer your dough. This means rolling the dough out flat, cutting it into thirds and placing each layer on top of the other while pushing the dough back into a flat square. Repeat this step 3 times.
Work fast – It’s impossible to stop the temperature of the cold butter going down a few notches in degrees which is why I recommend working quickly when making your dough!
Tips for the best galette
Use in season produce - as this galette filling is very simple and doesn’t rely on overcomplicated flavours, I recommend using produce that in season. The tomatoes should be plump and juicy while the basil is sweet. I always like to splurge on my tomatoes and use heirloom ones as not only do they taste great, but they look extremely impressive!
Boarder - leave a big enough boarder so your galette will have a chunky and crispy crust! Sometimes you can overfill your galette and it will leave you with a tiny crust (the crust is my favourite part) or even worse, it could break out of the crust and make it rather soggy.
Egg-cellent - brush the dough with an egg to ensure it gets that golden colour.
Directions
GARLIC CONFIT & SOUR CREAM PUFF PASTRY
Chill a large bowl, grater and the butter in the freezer for 20 minutes before making your pastry. Combine the flour and salt into the chilled bowl and mix together with a fork. Grate the butter on the chilled grater and add to the flour. Break the butter into the flour with your fingertips until you have a pebble like crumbly texture. You can do this by pinching and rubbing the butter and flour between your fingers.
Create a well in the centre of the flour and add in the sour cream and garlic confit cloves. Use a fork to combine the flour, sour cream and garlic confit until most of the flour is moist.
Lightly dust your kitchen bench or working surface with flour and mould your dough into a rough disc shape. The dough should be firm and moist but not sticky. You want just enough moisture so the dough is barely sticking to itself. If it needs more moisture slightly wet your hands when working with it or if it’s too dry, lightly dust it with flour. Using a rolling pin, roll the dough out into a thick rectangle shape. Cut the rectangle into thirds and stack each piece of dough on top of each other. Roll them into each other with the rolling pin. Repeat this step two times until the dough is smooth.
Divide the dough into two and wrap each piece in glad wrap. You will only need half of the dough for this recipe. The dough will keep in the fridge for 2 days and in the freezer for 3 months. Leave the dough to rest for a minimum of 1 hour or ideally overnight.
TOMATO FILLING & TART ASSEMBLY
Preheat the oven to 200 degrees Celsius fan forced / 180 degrees Celsius conventional.
Slice the tomatoes. If they are juicy and have a lot of liquid, place them onto absorbent paper and salt them. Leave to sit for 10 minutes to remove the excess moisture.
Take one disc of puff pastry dough out of the fridge. Sprinkle your kitchen bench or working surface with flour and using a rolling pin, roll the dough out to a large circle shape that is roughly 4mm thick. Roll the dough onto the rolling pin and then place it onto a pre-lined baking tray.
Leaving a 4cm boarder around the edge of the dough, spread the garlic confit cloves onto the bottom of the dough. In a circular pattern, place the sliced pieces of mozzarella on top of the garlic confit, followed by the basil leaves and lastly the slices of tomato. Season with salt, pepper and olive oil. Fold in the overhanging pastry, pinching the dough together to form a rustic circle shape.
Whisk the egg and brush all parts of the dough with it. This will help create a lovely golden colour while your galette bakes.
Bake the tart for 30 - 40 minutes or until the cheese is bubbling and the puff pastry is golden and crunchy. Leave to rest for 15 minutes before cutting into it as this will allow the filling to set. Finish off with a sprinkling of basil leaves and drizzle of balsamic glaze.
