Caprese Galette

This Caprese Galette takes the classic flavors of a Caprese salad and wraps them in a golden, buttery pastry crust. Juicy tomatoes, creamy mozzarella, fragrant basil, and a touch of balsamic come together for a rustic tart that is both elegant and comforting. It’s simple enough for a relaxed lunch but beautiful enough to serve at brunch, dinner parties, or summer gatherings.

This Caprese galette quickly became one of those recipes my little family loves when fresh tomatoes are at their best. The first time I made it, my husband was drawn into the kitchen by the smell of buttery pastry and roasted tomatoes. He kept asking when it would be ready!

When I finally brought the golden galette to the table, we sliced it while it was still warm. The combination of flaky crust, melted mozzarella, juicy tomatoes, and fresh basil was such a hit that there wasn’t much left by the end of dinner. Now, whenever I have beautiful ripe tomatoes on hand, this is one of the first recipes I think about making.

Why This Caprese Galette Is So Delicious

Classic Caprese flavors: Fresh tomatoes, mozzarella, basil, and balsamic create a timeless combination.
Buttery homemade crust: The crisp, flaky pastry provides a wonderful contrast to the soft filling.
Juicy roasted tomatoes: Baking concentrates their natural sweetness and savory flavor.

Creamy mozzarella: Melted mozzarella adds richness without overpowering the fresh ingredients.
Rustic and beautiful: You don’t need perfect pastry skills—the folded edges are part of the charm.
Perfect for any occasion: Serve it for brunch, lunch, a light dinner, or as an impressive appetizer.

Easy to customize: Add pesto, Parmesan, garlic, or your favorite fresh herbs.

Ingredients

Serves 6–8

For the Pastry

1 1/2 cups (190 g / 0.42 lb) all-purpose flour
1/2 tsp (3 g) fine salt
1 tsp (4 g) granulated sugar
1/2 cup (115 g / 0.25 lb) cold unsalted butter, cubed

4–5 tbsp (60–75 ml) ice-cold water
1 tsp (5 ml) lemon juice, optional

For the Filling

1 1/4 lb (570 g / 1.26 lb) ripe tomatoes
8 oz (225 g / 0.5 lb) fresh mozzarella
1/3 cup (35 g / 1.2 oz) finely grated Parmesan
2 tbsp (30 g) basil pesto, optional
1 garlic clove, finely minced — about 0.1 oz (3 g)

1 tbsp (15 ml) extra-virgin olive oil
1/2 tsp (3 g) salt
1/4 tsp (1 g) freshly ground black pepper
1 tbsp (4 g) fresh basil leaves, plus more for finishing

For the Egg Wash

1 large egg — about 2 oz (55 g)
1 tbsp (15 ml) water

For Finishing

1 tbsp (15 ml) balsamic glaze
Fresh basil leaves
Flaky sea salt
Extra Parmesan, optional

Directions

Make the pastry dough: Add the flour, salt, and sugar to a large bowl. Cut in the cold butter using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Add the water: Drizzle in the ice water a tablespoon at a time, gently mixing until the dough begins to come together. Add the lemon juice if using. Avoid overworking the dough.

Chill the dough: Form the dough into a flat disk, wrap it, and refrigerate for at least 30 minutes. Chilling allows the butter to firm up and helps create a flaky crust.
Prepare the tomatoes: Slice the tomatoes into rounds and arrange them on a plate lined with paper towels. Sprinkle lightly with salt and allow them to sit for about 15 minutes. Pat them dry to remove excess moisture.
Prepare the mozzarella: Slice the fresh mozzarella and gently blot it with paper towels to remove as much moisture as possible. This helps prevent the pastry from becoming soggy.

Roll out the pastry: Preheat the oven to 400°F (200°C). Place the chilled dough on a lightly floured sheet of parchment paper and roll it into a rough 12-inch (30 cm) circle. It doesn’t need to be perfectly round.
Build the filling: Sprinkle the Parmesan over the center of the dough, leaving about a 2-inch (5 cm) border around the edge. If using pesto, spread it lightly over the Parmesan. Add the minced garlic, followed by the mozzarella and tomato slices, overlapping them slightly.
Season: Drizzle the tomatoes and cheese with olive oil and sprinkle with black pepper. Add a few torn basil leaves.

Fold the galette: Carefully fold the outer edge of the pastry inward over the filling, working around the circle and leaving the center exposed. Gently press the folds together where necessary.
Brush with egg wash: Whisk the egg with the water. Brush the pastry border lightly with the mixture.
Bake: Transfer the galette, still on the parchment, to a baking sheet. Bake for approximately 35–45 minutes, until the crust is deeply golden and the cheese is melted and bubbling.

Cool slightly: Allow the galette to rest for 10–15 minutes before slicing. This gives the filling time to settle and makes it easier to serve.
Finish and serve: Scatter fresh basil over the top, drizzle with balsamic glaze, and add a pinch of flaky sea salt. Slice into wedges and serve warm or at room temperature.

Notes

Choose firm, ripe tomatoes: Very soft tomatoes contain more water and can make the pastry soggy. Roma, plum, or firm heirloom tomatoes work especially well.

Drain the mozzarella: Fresh mozzarella contains a lot of moisture, so blotting it thoroughly before adding it to the galette is important.
Don’t skip the Parmesan: A thin layer of Parmesan between the crust and tomatoes adds flavor while helping create a barrier against moisture.
Pesto variation: Spread a thin layer of basil pesto over the pastry before adding the cheese for an even more intense basil flavor.

Cheese options: Fresh mozzarella can be combined with burrata, goat cheese, or a little fontina.
Extra crunch: Add toasted pine nuts after baking.
Herb variations: Fresh oregano or thyme can be added alongside the basil.
Balsamic glaze: Add it after baking rather than before so the glaze remains vibrant and doesn’t burn.

Make ahead: The pastry dough can be prepared up to 2 days in advance and kept refrigerated.
For a crispier bottom: Bake the galette on a preheated baking sheet or pizza stone.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through.

Serving idea: Serve with a simple green salad dressed with lemon juice and olive oil for a light and satisfying meal.
Nutrition: Nutritional values vary depending on the pastry, cheese, tomatoes, and amount of oil used.