This recipe for Caprese Galette takes an simple Italian salad, Caprese, made with fresh tomatoes, fresh mozzarella cheese, basil and drizzled with olive oil and balsamic vinegar, and pairs it with a the French galette, a free-form pie using store-bought puff pastry. I always have puff pastry in my freezer for when I have unexpected guests. I simply take it out of the freezer and create an elegant galette that is so impressive, my guests think I have slaved all day!
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697 per serving
- 1 sheet frozen puff pastry, defrosted
- 1 cup cherry tomatoes, halved
- 6 slices fresh mozzarella cheese
- 1/2 teaspoons kosher salt
- fresh cracked black pepper
- 1 beaten egg
- aged balsamic vinegar, for drizzling
Preheat the oven to 425 degrees.
Take a cookie sheet and spray it lightly with non-stick spray or olive oil spray to prevent the puff pastry from sticking. Put the puff pastry on the cookie sheet. With a fork, gently pierce the pastry on several spots, but not on the edges.
Keeping a 1-1 1/2 inch crust along the edges, put 4 slices of mozzarella cheese on the bottom on the puff pastry sheet. Add the halved cherry tomatoes on top of the cheese, cut side up.
Gently fold and crimp the edges of the puff pastry into a round or square shape. Brush the edges with the beaten egg.
Bake in the oven for 35 minutes, until the cheese is melted and crust is golden brown. Let cool for 5-10 minutes. Slice and serve.