Tomatoe and  Mozarella Galette prepared by food and lifetyle expert Brandi Milloy, made with a refridgerated pie dough base, filled with Ricotta cheese, flavored with dry oregano, red pepper flakes, fresh sliced mozarella added, topped with red and orange tomatoes. Close crust ends with tiny little pinches topped with a egg wash brushed on, salt to give a little flavor, placed in the oven at 400 degrees for 30-35 minutes, topped with fresh basil when it comes out ready ro serve,  as seen on Food Network Lets Eat Ep 108.
Recipe courtesy of Brandi Milloy

Tomato and Mozzarella Galette

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  • Level: Easy
  • Total: 55 min
  • Active: 10 min
  • Yield: 4 servings



  1. Preheat the oven to 400 degrees F. Line a pizza stone or baking sheet with parchment paper.
  2. Mix the ricotta, oregano and red paper flakes in a small bowl. Add a small pinch of salt and pepper.
  3. Unroll the pie crust onto the prepared pizza stone or baking sheet. Spread the ricotta mixture in the center of the dough, leaving a 1 1/2-inch border. Top with the mozzarella. Lay the tomato slices on top of the mozzarella, overlapping them if necessary. Fold the edge of the dough over the filling. Beat the egg in a small bowl with 1 teaspoon water. Brush the dough with the egg wash.
  4. Bake until the crust is golden brown and shiny, 30 to 35 minutes. Cool for 10 minutes before serving. Garnish with basil.

Cook’s Note

For a meaty topping, top with sliced prosciutto during the last 5 minutes of baking.