Mozzarella Tomato Galette Recipe

Ingrédients

• 160 g (1 + 1/8 Cup) Plain Flour
• 1 tsp Salt
• 60 ml (1/4 Cup) Olive Oil
• 50-100ml (3-7 tbsp) Cold Water
• 1 Egg, Beaten for egg wash
• 2 Balls of Fresh Mozzarella, drained and sliced
• Bunch of Fresh Basil, roughly chopped
• Salt & Pepper
• 2 Fresh Tomatoes, sliced
• Food Processor *
• Cling Film
• Rolling Pin
• Baking Sheet or Tray
• Pastry brush

Préparation

1. 1

   Blitz the flour, salt and olive oil in...: Blitz the flour, salt and olive oil in a food processor until it forms fine crumbs.

2. 2

   Add the water a little at a time...: Add the water a little at a time (you may not need it all), until it comes together to form a dough.

3. 3

   Tip it out onto a work surface, then...: Tip it out onto a work surface, then gently knead together into a ball. Wrap in cling film, flatten into a disc, then chill for 30 minutes.

4. 4

   Preheat your oven to 200°C/Fan 180°C/392°F. On a...: Preheat your oven to 200°C/Fan 180°C/392°F. On a lightly floured work surface, roll the chilled dough out as thin as you can without tearing it. Ideally into a rough circular shape.

5. 5

   Lift the pastry onto a baking sheet/tray. Then,...: Lift the pastry onto a baking sheet/tray. Then, leaving a 4cm (1.5") border, place the sliced mozzarella into the middle of the pastry. Top with some basil, salt and pepper.

6. 6

   Top the mozzarella with the sliced tomatoes. Add...: Top the mozzarella with the sliced tomatoes. Add more basil, salt and pepper if you like.

7. 7

   Roughly fold the pastry border up and over...: Roughly fold the pastry border up and over the edges of the filling, and brush the crust with beaten egg/egg wash.

8. 8

   Bake for 45 minutes. Until the crust is...: Bake for 45 minutes. Until the crust is crisp and golden, and the filling is bubbling.