Margherita Galette with Local Tomatoes, Mozzarella and Basil

"Margherita galette with local tomatoes, mozzarella and basil from the garden. Served with pork medallions, poached in butter, garlic & thyme and roasted broccolini. The galette was a winner and scored some points with my awesome wife!"
-- @zimmysnook
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  • Recipe Card

Recipe Card


  • 1 1/4 cups all purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon course salt
  • 1/2 cup cold unsalted butter, cubed
  • 4 teaspoon ice water
  • 1 teaspoon lemon juice
  • egg wash


  • Step 1

    In a food processor blend flour with sugar and salt. Add butter. Pulse to form crumbs. With motor running, add the ice water and lemon juice. Continue blending just until the dough comes together. It should not be sticky.

  • Step 2

    Position rack in bottom third of the oven. Preheat to 375℉. Lay a large piece of parchment on counter. Sprinkle lightly with flour. Pat pastry dough into a ball. Dust rolling pin with flour. Roll pastry on parchment into a circle, about 12 in. wide. Pastry will be very thin and edges will be uneven. Transfer parchment and pastry to baking sheet.

  • Step 3

    Add filling forming a 10-in. circle. Fold pastry over, just to cover the edge of filling. The center of the pie should not be covered with pastry, and edge will be uneven. Lightly brush pastry with egg wash, then sprinkle with coarse salt (optional).

  • Step 4

    Bake until pastry is golden 35 to 40 min.