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5 from 4 votes
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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 228 kcal
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

  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 1/2 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 Video