TOMATO MOZZARELLA GALETTE
Ingredients
1 pound tomatoes, sliced 1/2-inch-thick
Salt and pepper
1 recipe for pie dough, rolled out into 12” round - can use refrigerated dough
1 egg, beaten with a bit of water for egg
wash
2 cups shredded mozzarella
1 clove garlic/1 teaspoon or so, minced
Drizzle of olive oil (optional)
Good handful basil, julienned plus extra for garnish
Instructions
Preheat the oven to 400 degrees/
Lay the tomatoes out on a paper towel and sprinkle with
a few pinches salt so that some moisture drains
out of them.
Line a baking sheet with parchment and place the round
of pie dough on top.
Brush the edges of the dough with the egg wash, then sprinkle with the mozzarella, garlic and fresh basil. Top with the tomatoes. Fold over the edges. No need to be super neat here.
Brush outside edges with egg wash and sprinkle with salt and pepper.
Bake until edges are golden brown, 30-40 minutes or so.
Sprinkle with more basil.
Drizzle a tiny bit of oil on top but not on the edges.