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Overhead shot of a savory Caprese Galette showing thick roasted tomato slices and pools of melted fresh mozzarella.

Caprese Galette: The Ultimate Rustic Savory Tomato and Mozzarella Tart

A stunning Caprese Galette featuring a pleated golden-brown flaky pastry crust filled with roasted red tomatoes, pools of melted fresh mozzarella, and a silky egg custard. Perfect for a rustic brunch or elegant dinner.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Appetizer, Dinner, Lunch
Cuisine: American, Italian-Inspired
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Caprese Galette Components
  • 1.5 cups All-purpose flour 190g
  • 0.5 cup Unsalted cold butter 115g, cubed
  • 0.5 tsp Salt
  • 4 tbsp Ice water as needed
  • 1 lb Roma or Heirloom Tomatoes 450g, sliced
  • 8 oz Fresh white mozzarella cheese 225g, torn into chunks
  • 0.25 cup Heavy cream 60ml
  • 1 large Egg for custard
  • 1 large Egg for glossy wash
  • 0.5 cup Fresh green basil leaves small whole leaves
  • 1 tsp Cracked black pepper to taste

Equipment

  • 1 Rimmed Baking Sheet For even heat distribution.
  • 1 Rolling Pin To roll dough to 12 inches.
  • 1 Parchment Paper Prevents sticking and aids assembly.

Method
 

Dough and Filling Prep
  1. Pulse flour, salt, and cold butter in a processor or mix by hand until pea-sized crumbs form. Add ice water until dough clumps. Chill 30 mins.
  2. Slice tomatoes and place on paper towels. Salt lightly and let sit 15 mins to remove moisture.
Assembly
  1. Roll dough to a 12-inch circle. Whisk 1 egg and cream; spread in center. Layer tomatoes and mozzarella, leaving a 2-inch border.
  2. Fold edges over the filling. Brush the pastry with a glossy egg wash and sprinkle with black pepper.
Baking
  1. Bake at 400°F (200°C) for 35-40 mins until crust is golden-brown with toasted spots and cheese is bubbly.
  2. Remove from oven, let rest 10 mins, then scatter fresh green basil leaves on top.

Notes

Use very cold butter for the flakiest crust.
Don't skip salting the tomatoes to prevent a soggy bottom.