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 Caprese Galette with Balsamic Reduction

Photo: Daniel Agee; Food Styling: Mary-Claire Britton; Prop Styling: Audrey Davis

Active time 50 mins
Total time 1 hr, 40 mins
Yield

Serves 6 (serving size: 1 wedge)

The fresh summer favorite, Caprese Salad, gets a delicious and elegant makeover in this savory galette. Featuring thick slices of heirloom tomatoes and fresh mozzarella cheese, boosted with a fresh basil pesto and rich balsamic reduction, this stunning tart is loaded with bold, fresh flavors and makes for the perfect addition any summer gathering. And the best part is, despite its lovely presentation, this Caprese Galette is incredibly simple to pull together. If possible, try to use ripe, locally sourced tomatoes for this recipe, as they’ll generally offer fuller flavor than what you pick up at the supermarket. This galette can be served warm from the oven or at room temperature—just garnish with a few fresh basil leaves before you put it out, and get ready to rake in the compliments. 

Ingredients

  • CRUST
  • 1 1/2 cups (about 6 3/8 oz.) all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon table salt
  • 1 teaspoon black pepper
  • 6 tablespoons cold unsalted butter, diced
  • 1/4 cup cold vegetable shortening, diced
  • 3 tablespoons ice water
  • BALSAMIC REDUCTION
  • 1 cup balsamic vinegar
  • 1 tablespoon granulated sugar
  • 1 tablespoon unsalted butter
  • PESTO
  • 1 cup packed fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons pine nuts
  • 1/4 teaspoon black pepper
  • 1 garlic clove, crushed
  • 5 tablespoons extra-virgin olive oil, divided
  • FILLING
  • 3 (9- to 10-oz.) large heirloom tomatoes, cut into 1/2-in.-thick slices
  • 8 ounces fresh mozzarella cheese, cut into 1/4-in.-thick slices
  • ADDITIONAL INGREDIENTS
  • 1 large egg
  • 1 teaspoon water
  • Small fresh basil leaves

How to Make It

  1. Prepare the Crust: Pulse flour, Parmesan, salt, and pepper in a food processor until combined, 2 to 3 times. Scatter diced butter and shortening over top; pulse until mixture resembles coarse sand, 4 to 5 times. Drizzle with ice water; pulse just until mixture starts to clump together, 3 to 5 times.

  2. Transfer dough to a work surface. Gather dough together, and knead until dough comes together, 3 to 4 times. Shape dough into a disc. Cover with plastic wrap, and chill 30 minutes.

  3. Prepare the Balsamic Reduction: Bring vinegar and sugar to a boil in a small saucepan over medium-high. Cook until reduced to about 1/3 cup, 15 to 20 minutes. Remove from heat. Add butter, and whisk until well combined.

  4. Prepare the Pesto: Process basil, Parmesan, pine nuts, pepper, and garlic in a food processor until finely ground and pasty, about 1 minute. With food processor running, drizzle 3 tablespoons of the oil through food chute. Process until well combined.

  5. Preheat oven to 375°F. Remove dough from refrigerator; remove and discard plastic wrap. Place dough on a lightly floured sheet of parchment paper, and roll dough into a 14-inch circle. Spread 3 tablespoons of the pesto over dough, leaving a 2-inch border. Set aside remaining pesto. Shingle tomato slices and cheese slices in a circular pattern over pesto. Fold edges of dough up and over filling to partially cover.

  6. Whisk together egg and water in a small bowl. Brush egg mixture over exposed dough. Transfer galette and parchment to a baking sheet. Bake in preheated oven until well browned, 45 to 50 minutes.

  7. Stir together remaining pesto and 2 tablespoons oil. Drizzle galette with desired amounts of pesto and balsamic reduction. Reserve remaining pesto and balsamic reduction for another use. Sprinkle with basil leaves. Cut galette into 6 wedges.