Heirloom Tomato Galette with Mozzarella and Fresh Basil
Prep Time 35 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 2- 4 people
Author Pam - For the Love of Cooking
Ingredients
3 small heirloom tomatoes, sliced and seeded
4-5grape tomatoes, sliced or halved
Sea salt, to taste
1premade pie crust
Olive oil, to taste
1cup mozzarella cheese, freshly grated
Parmesan cheese, freshly grated Plus more for serving
Freshly cracked black pepper, to taste
Fresh basil leaves, for serving
Instructions
Place the tomato slices on a few paper towels then season with a little bit of sea salt on top of each tomato slice.
Flip the tomato slices over and season the other side with just a bit of sea salt on each slice. Place a couple more paper towels on top and let them sit for 30 minutes to drain juices.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Roll the pre-made pie crust out on the parchment paper.
Brush the pie crust with olive oil then sprinkle with shredded mozzarella cheese then top with some freshly grated parmesan cheese in the center of the pie crust leaving about a 2-inch border.
Layer the tomato slices and grape tomato halves over the cheese then season with freshly cracked black pepper, to taste.
Gently fold and pleat the dough over the tomatoes. Brush the edges of the folded pie crust with a bit of olive oil, if desired.
Place into the oven and bake for 35-40 minutes, or until the crust is golden brown.
Remove from the oven and top with fresh basil leaves. Slice and serve immediately with extra parmesan on the side. Enjoy.