Tomato and Mozzarella Tart

Name: Tomato and Mozzarella Tart
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 to 6 servings
Ingredients: 3/4 pound tomatoes, sliced 1/2-inch-thick; Kosher salt and freshly ground black pepper; 1 round pie dough (homemade or store-bought); 1 large egg, beaten with a splash of water for egg wash; 6 ounces packaged shredded mozzarella; 1 clove garlic, minced; 1/4 cup chopped fresh basil, plus more for garnish; Flaky salt, for sprinkling

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Level: Easy

Total: 1 hr 10 min
Active: 25 min

Yield: 4 to 6 servings

Level: Easy

Total: 1 hr 10 min
Active: 25 min

Yield: 4 to 6 servings

Ingredients

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3/4 pound tomatoes, sliced 1/2-inch-thick

Kosher salt and freshly ground black pepper

1 round pie dough (homemade or store-bought)

1 large egg, beaten with a splash of water for egg wash

6 ounces packaged shredded mozzarella

1 clove garlic, minced

1/4 cup chopped fresh basil, plus more for garnish

Flaky salt, for sprinkling

Directions

Preheat the oven to 400 degrees F.
Lay the tomatoes out on a paper towel and sprinkle with a few pinches kosher salt so that some moisture drains out of them.
Line a baking sheet with parchment and place the round of pie dough on top (if using homemade dough, roll it out into a round that is 11- to 12-inches in diameter).
Brush the edges of the dough with the egg wash, then sprinkle with the mozzarella, garlic and fresh basil. Top with the tomatoes. Fold over the edges and pleat. Brush the outside edges with the egg wash and sprinkle with flaky salt and pepper.
Bake the galette until the edges are golden brown, 35 to 45 minutes. Finish with more basil and enjoy!