Fresh Tomato Olive & Basil Galette
Serves: 8-10 thin wedges
Cuisinicity Tip: Note that I like to use gruy√®re cheese in this recipe because it has such a rich flavor so I can use it sparingly, only ¼ cup. Feel free to pick your favorite, as long as you remember: a little goes a long way!
  • Galette dough:
  • ¾ cup + 1 Tbsp whole white wheat flour*
  • ⅛ tsp salt
  • 2 Tbsp olive oil
  • ⅓ cup white wine
  • Topping:
  • 1 medium ripe tomato, sliced
  • 1 cup fresh basil leaves (loosely packed)
  • ⅓ cup black calamata olives (pitted)
  • ½ cup marinara sauce (store-bought with no added sugar)*
  • ¼ cup gruyere cheese (or other flavorful cheese of your choice)
  1. Preheat oven to 400.
  2. Place the flour, olive oil, white wine and salt in the bowl of a food processor and process until a ball forms (30 seconds). Don't worry if it's not a perfect ball-you can just gather it in your hands and make it into a ball!).
  3. Take out the dough ball; It will be very soft--that's OK--place a little flour in your hands to handle it gently and place it on a lightly floured surface.
  4. Using a rolling pin, gently roll into a circle about 9 inch in diameter--it doesn't have to be perfect.
  5. Transfer onto a lightly floured baking sheet.
  6. Spread the marinara sauce evenly over the dough to within ½ inch of the edge.
  7. Add the sliced tomatoes, fresh basil and olives and sprinkle with grated cheese.
  8. Fold the edge of the dough to create a 1-inch border.
  9. Bake in preheated oven for 20 minutes.
Recipe by Cuisinicity at