Ingredients
Units
Scale
For the dough:
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1/2 cup unsalted butter, chilled
- *1/4 cup ice water
- 1 egg, beaten (for brushing the crust before baking)
For the galette:
- 2 tablespoons olive oil
- 1 cup grape vine tomatoes, halved
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 1/2 cup marinated artichoke hearts, chopped
- 2 teaspoons capers (with brine)
- 1/2 cup shredded mozzarella
- 1/4 cup parmesan, grated
- 1/4 teaspoon red pepper
- 1/2 teaspoon dried basil
- 1 teaspoon dried oregano
Instructions
- In a food processor, pulse flour, salt, and chilled butter until sandy. Add the ice water, until a smooth dough comes together and pulls from the sides.
- Wrap in cling film and refrigerate for about 30 minutes.
- Preheat oven to 375 degrees F.
- On a lightly floured surface, roll out the dough into a ¼-inch thick circle.
- Place on a parchment-lined baking sheet and drizzle with olive oil. Add all your desired toppings.
- Fold the edges over and brush with the beaten egg.
- Drizzle with a little more olive oil, and bake for 25-30 minutes until golden brown and the cheese is bubbling.
- Remove and let cool for about 5 minutes before serving.
- Prep Time: 15 minutes
- Inactive Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
