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Fresh Tomato, Olive and Basil Galette

Fresh Tomato Olive & Basil Galette

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25 Comments
appetizer, basil, gruyere cheese, olives, tomatoes, wholegrain

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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 and Basil Galette

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5 from 4 votes

Table of Contents

  • Fresh Tomato Olive & Basil Galette
    • Ingredients
    • Instructions
    • Video
    • Nutrition

Fresh Tomato Olive & Basil Galette

Cuisinicity Tip: Note that I like to use gruyère cheese in this recipe because it has such a rich flavor so I can use it sparingly, only 1/4 cup. Feel free to pick your favorite, as long as you remember: a little goes a long way!
Course Appetizer, Side Dish
Cuisine French
Keyword basil katz, fresh tomato galette, fresh tomato galette recipe, freshtomato theme, galette appetizer, olive oil galette, olive oil galette dough, pizza galette, tomato and basil galette, tomato basil galette
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 -10 thin wedges
Calories 228kcal
Author Catherine Katz

Ingredients

  • 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
  • Topping:
  • 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

Instructions

  • 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.

Video

Nutrition

Calories: 228kcal | Carbohydrates: 14g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 67mg | Sodium: 335mg | Potassium: 143mg | Vitamin C: 7mg | Calcium: 77mg | Iron: 2mg

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Comments

  1. judy says

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    Hi Catherine, I made this a couple of times as a Pizza base and it tastes very nice, but I’ve noticed it is cooked through on the sides and bottom, but the middle part underneath the tomato sauce and cheese is undercooked (I am not using too much tomato sauce – just a light layer)
    The first time I rolled it too thick, so I thought maybe that was the problem. Today I tried again and made sure to roll the dough very thin, but it’s still underbaked. Do you have any tips on how to fix this? Thank you!

    Reply
    • Catherine Katz says

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      I am so sorry Judy, I don’t know what the problem is, other than perhaps a different type of oven you use and consequently an adjustment in temperature, namely 10 degrees higher and 10 minutes longer?? I use a convection oven for my own parameters.

      Reply
    • Lynne Z says

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      Judy, try using a hot pizza stone preheated at 500 degrees for 20-25 mins. Could be a few things such as adding too much sauce, if you are adding tomatoes, be sure to remove their liquid. This condition can also be caused by overcrowding the ingredients and creating too much moisture. Hope this helps.

      Reply
  2. Barbara says

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    Love the simplicity of this dough. I am certain it is delicious. My son and I are both celiacs and I would love to know if there is a substitute you could use for this dough. Thank you kindly.

    Reply
    • Catherine Katz says

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      Thank you Barbara! I have never tried it but I have heard that Bob’s Red Mills makes a great gluten free flour called 1 to 1 Baking flour that you can substitute one for one and I think it’s worth a try!

      Reply
  3. Marci Sewell says

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    Can I knead the dough by hand if I don’t have a food processor?

    Reply
    • Catherine Katz says

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      YES Marci, absolutely!!!

      Reply
  4. Alyne says

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    Catherine

    This looks amazing and I can see how easy it is to prepare. Just discovered this on your site- can’t wait to make and taste it . Healthy is beautiful!

    Reply
    • Catherine Katz says

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      YAY Alyne, I am delighted to hear it! I can’t wait to hear how you love it!! 🙂

      Reply
  5. Kalin says

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    5 stars
    I am definitely going to make this tonight for dinner. I cannot wait to taste this deliciousness!!

    Reply
    • Catherine Katz says

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      Kalin I LOVE your enthusiasm!!! Can’t wait to hear!!!

      Reply
  6. Barbara says

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    5 stars
    Thank you for this site, I just discovered it and am so happy about it!!!!

    Reply
    • Catherine Katz says

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      …and I so delighted to have you at the table, Barbara!!! It is truly my pleasure!

      Reply
  7. Sara says

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    I am planning on buying a food processor to make nut butter, hummus, and recipes such as this freaking amazing-looking pizza from Heaven.

    How important is it that my processor possess multiple processing speeds? The one I am currently leading toward is a Cuisinart 9 – cup with “on” and “pulse,” but I’ve seen others with high, low and pulse, as well as one with high, dough, and pulse. Are these varying speeds useful, or can I get by with just on and pulse options?

    Is there any particular processor that you recommend?

    Reply
    • Catherine Katz says

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      5 stars
      Hi Sara, I don’t use anything special! My cuisinart is over 15 years old and is on its last leg and it does the work just fine! On and pulse is perfect!!

      Reply
      • Sara says

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        Fantastic, thank you! That really helps me feel confident in my decision. I swear picking out a food processor is more difficult than picking out a husband…or a puppy…not sure if one can really “pick out” a husband.

        Reply
  8. Suzi Fisher says

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    Love this quick pizza dough! What type of white wine works best?

    Reply
    • Catherine Katz says

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      I use whatever I have on hand, certainly nothing fancy!

      Reply
  9. Raj Bhatia says

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    What a great recipe and what an amazing site! Love it!

    Reply
    • Catherine Katz says

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      5 stars
      Thank you Raj!

      Reply
  10. Natalia Katz says

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    Wow!! Look so rustic and delicious!

    Reply
    • Catherine Katz says

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      Hahahah Natalia, I knew you would love it my sweetness!

      Reply

Trackbacks

  1. Cuisinicity Video: Savory Rustic Galette - Cuisinicity says:
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    […] recipes for you to follow along: Galette with Caramelized onions & Goat cheese or for my Fresh Tomato, olive and basil Galette or Pumpkin Goat cheese and Pignoli […]

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  2. Superbowl Healthy? - Cuisinicity says:
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    […] from my original savory rustic galettes (Galette with Caramelized Onions & Goat Cheese, or Fresh Tomato, Olive & Basil Galette) or even just make up a new one, as you wish. The options for toppings are limitless: a  simple […]

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  3. healthy holiday desserts, appetizers, recipes says:
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    […] variety on that theme is my Fresh Tomato, Olive and basil Galette–also delicious and so […]

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