Ingredients
๐ฅ 1 cup all-purpose flour
๐ฅ ยฝ cup unsalted butter, cold and cubed
๐ฅ 2 cups ripe heirloom tomatoes, sliced
๐ฅ ยผ cup fresh basil, chopped
๐ฅ 2 tablespoons olive oil
๐ฅ ยฝ teaspoon kosher salt
๐ฅ ยผ teaspoon black pepper
๐ฅ Ice water (as needed)
Instructions
๐จโ๐ณ Cut butter into pea-sized pieces and mix flour with salt in a bowl
๐จโ๐ณ Add butter and work into coarse crumbs using a pastry cutter or fingers
๐จโ๐ณ Gradually add ice water, stirring just until dough clings together
๐จโ๐ณ Roll dough into a 12-inch circle on a floured surface
๐จโ๐ณ Transfer to a parchment-lined baking sheet
๐จโ๐ณ Arrange tomato slices in concentric circles, leaving a 1-inch border
๐จโ๐ณ Tuck basil between tomatoes and drizzle with olive oil
๐จโ๐ณ Season with salt and pepper, fold edges toward center to form galette
๐จโ๐ณ Bake at 425ยฐF for 25โ30 minutes until edges are golden-brown
๐จโ๐ณ Cool for 10 minutes before slicing and serving
Notes
Store leftover galette in the refrigerator for up to 3 days. Reheat in a 350ยฐF oven for 10โ15 minutes. Freeze the assembled tart before baking for up to 2 months.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 6
- Sodium: 300
- Fat: 18
- Carbohydrates: 45
- Fiber: 4
- Protein: 6