Feast

Early Girl Tomato Gallete On Wood Board With Ingredients

RECIPE

Early Girl Galette

A fresh interpretation of a classic Caprese salad, baked into a flaky, rustic galette.
Servings: 1

A celebration of fall, this savory galette brings together peak-season produce, a buttery crust, and a few of our favorite seasonal ingredients. Created in collaboration with French-trained chef and baker Christopher Daniel, this recipe takes inspiration from the galettes of French country cooking. 

And remember: a galette is meant to be rustic and doesn’t have to look perfect. The beauty is in the golden, flaky crust and the seasonal ingredients peeking through.  

 

Ingredients

Galette:

  • 1 prepared savory galette crust (or Bi-Rite Pie Dough) 
  • 1 ½ cups dry-farmed Early Girl tomatoes, diced 
  • 6 ounces fresh mozzarella, torn 
  • 2 garlic cloves, minced 
  • 1 tablespoon olive oil 
  • ½ teaspoon sea salt 
  • ¼ teaspoon black pepper 
  • ¼ teaspoon crushed red pepper flakes 
  • 1 large egg, beaten, for egg wash 

Basil Pesto Base:

  • 1/3 cup Bi-Rite Basil Pesto 

To Finish:

  • ¼ cup fresh basil leaves 
  • ½ tablespoon olive oil 
  • 2 tablespoons balsamic drizzle 

DIRECTIONS

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll out the pie crust into a thin round and transfer it to the prepared baking sheet. 

Prepare the tomatoes: Dice the Early Girl tomatoes and toss with the garlic, olive oil, sea salt, black pepper, and crushed red pepper flakes. Let sit for 5 minutes, then drain off any excess liquid. 

Spread a thin, even layer of basil pesto over the center of the crust, leaving a 1-2 inch border. 

Arrange half of the mozzarella over the pesto. Spoon the tomatoes over the mozzarella, then dot with the remaining mozzarella. 

Fold the uncovered border of dough up and over the filling, pleating as you go. Brush the crust with the beaten egg. 

Bake for 30–35 minutes, until the crust is a deep golden brown, and the cheese is melted and bubbling. 

Let cool for 5–10 minutes. Scatter with fresh basil, then drizzle with olive oil and balsamic drizzle. 

Slice and serve warm. 

Note: Dry-farmed Early Girls are less watery than standard tomatoes, but still drain and salt them well before assembling to prevent a soggy crust. 

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