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Close-up of a Caprese Galette showing overlapping tomato slices and melted fresh mozzarella with toasted spots.

Caprese Galette: The Ultimate Rustic Tomato and Mozzarella Tart

An elegant, rustic Caprese Galette featuring a flaky golden-brown crust, savory egg filling, vine-ripened tomatoes, and blistered mozzarella. Finished with fresh basil chiffonade, this savory tart is the perfect centerpiece for summer lunches and brunches.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 slices
Course: Appetizer, Dinner, Lunch
Cuisine: French-inspired, Italian-Inspired
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups all-purpose flour (185g) cold
  • 0.5 cup unsalted butter (115g) cold and cubed
  • 0.25 tsp kosher salt
  • 4 tbsp ice water (60ml) added gradually
  • 3-4 medium Roma or heirloom tomatoes sliced into rounds
  • 8 oz fresh mozzarella (225g) sliced and drained
  • 2 large eggs for filling
  • 2 tbsp heavy cream (30ml)
  • 1 tsp dried oregano flakes
  • 1 small bunch fresh basil chiffonade for garnish

Equipment

  • 1 Baking Sheet Heavy-duty for even heat distribution.
  • 1 Parchment Paper Brown, wrinkled for a rustic aesthetic.
  • 1 Pastry Cutter To incorporate cold butter into flour.

Method
 

Prepare the Dough
  1. Combine flour and salt in a bowl. Cut in cold butter with a pastry cutter until pea-sized crumbs form.
  2. Add ice water 1 tablespoon at a time until dough forms. Wrap in plastic and chill for 30 minutes.
Assemble the Galette
  1. Roll dough into a 12-inch circle on parchment paper. Whisk 2 eggs and cream; spread over dough center, leaving a 2-inch border.
  2. Arrange alternating tomato and mozzarella slices. Fold and crimp the pastry edges over the filling. Brush edges with egg wash.
Bake and Finish
  1. Bake at 400°F (200°C) for 35 minutes until crust is golden-brown and cheese is blistered with toasted spots.
  2. Let rest for 5 minutes, then top with fresh basil chiffonade and a final sprinkle of oregano.

Notes

Salt your tomatoes beforehand to prevent a soggy bottom.
Use cold butter for a flakier crust.