The crust, made with white wine, white whole wheat flour (here is one I like) and extra virgin olive oil is so quick and easy to make, you can whip it up in less than 5 minutes-really (Watch me make it in my kitchen here)!
I use a store-bought simple tomato marinara sauce, so that’s one less thing to fuss about. You can of course make your marinara sauce from scratch but I find that as long as whatever brand you use has no added sugar and has those few simple ingredients you would expect in a wholesome marinara sauce (tomatoes, extra virgin olive oil, fresh basil, onion, garlic and salt), you’ll be all set and can save yourself the time and hassle! What a wonderful little dinner with a great big salad and a glass of good chianti for a cozy date at home with my hubby! I also recommend it as an appetizer–great finger food!
Fresh Tomato Olive & Basil Galette
- Galette dough:
- 3/4 cup + 1 Tbsp whole white wheat flour*
- 1/8 tsp salt
- 2 Tbsp extra virgin olive oil
- 1/3 cup white wine
- 1 medium ripe tomato sliced
- 1 cup fresh basil leaves loosely packed
- 1/3 cup black calamata olives pitted
- 1/2 cup marinara sauce store-bought with no added sugar*
- 1/4 cup gruyere cheese or other flavorful cheese of your choice
Preheat oven to 400.
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!).
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.
Using a rolling pin, gently roll into a circle about 9 inch in diameter--it doesn't have to be perfect.
Transfer onto a lightly floured baking sheet.
Spread the marinara sauce evenly over the dough to within 1/2 inch of the edge.
Add the sliced tomatoes, fresh basil and olives and sprinkle with grated cheese.
Fold the edge of the dough to create a 1-inch border.
Bake in preheated oven for 20 minutes.