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Goldbraune Caprese-Galette mit Büffelmozzarella, bunten Tomaten und Basilikumpesto auf Backblech, daneben ein Glas roségoldener Pinot Gris von Whitehaven Tussocks aus Marlborough, Neuseeland

Caprese Galette with Buffalo Mozzarella, Tomatoes, and Basil Pesto

A rustic galette made of crispy shortcrust pastry, topped with creamy buffalo mozzarella, juicy summer tomatoes, and fresh basil pesto—quick, summery, and, when paired with the Whitehaven “Tussocks” Pinot Gris from Marlborough, New Zealand, one of the most elegant wine pairings of the season. New Zealand wine meets Italian flair—and both come out on top.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Vegetarian
Servings 2 people
Calories 620 kcal

Equipment

  • 1 Rührschüssel für den Teig
  • 1 Nudelholz
  • 1 Backblech mit Backpapier
  • 1 Kleiner Mixer oder Mörser für das Pesto
  • 1 Schneidebrett und scharfes Messer

Ingredients
  

FOR THE SHORTCRUST PASTRY:

  • 150 g wheat flour Type 550
  • 75 g cold butter diced
  • 1 A pinch of salt
  • 3 –4 tablespoons of ice-cold water

FOR THE BASIL PESTO:

  • 1 A bunch of fresh basil about 30 g of leaves
  • 2 1 tablespoon pine nuts lightly toasted
  • 1 garlic clove
  • 3 Tablespoon of olive oil extra virgin
  • 2 Parmesan Reggiano freshly grated
  • Salt black pepper

FOR THE TOPPING:

  • 250 g Buffalo Mozzarella drained, sliced
  • 4 –5 ripe summer tomatoes various colors and varieties, sliced
  • 1 Tablespoon of olive oil
  • Fleur de Sel
  • Freshly ground black pepper
  • Fresh basil leaves for garnish
  • 1 TL Balsamic Reduction optional

Instructions
 

PREPARATION:

  • In a bowl, quickly rub the flour, salt, and cold butter cubes together with your fingers until the mixture resembles coarse crumbs.
  • Add ice-cold water one tablespoon at a time and quickly form it into a smooth dough—do not knead.
  • Wrap the dough in plastic wrap and let it rest in the refrigerator for 20 minutes.
  • To make the pesto, combine basil leaves, toasted pine nuts, garlic, olive oil, and Parmesan in a blender or mortar and grind into a coarse paste.
  • Season with salt and pepper.
  • Preheat the oven to 200 °C (top and bottom heat).

COOKING STEPS:

  • Roll out the chilled dough on a lightly floured surface into a rustic circle about 30 cm in diameter—irregular edges are definitely desired.
  • Place the dough on a baking sheet lined with parchment paper.
  • Spread the basil pesto evenly over the dough, leaving a border of about 3 cm.
  • Arrange the mozzarella slices on top of the pesto.
  • Arrange the tomato slices on top in an overlapping pattern, drizzle with olive oil, and season with fleur de sel.
  • Fold the edge of the dough inward over the filling and press it down gently.
  • Bake in a preheated oven for 28–32 minutes, until the edges are golden brown and the cheese is lightly browned.

SERVE:

  • Let the galette cool slightly—it tastes best when lukewarm.
  • Sprinkle with fresh basil leaves.
  • Optionally, drizzle a thin stream of balsamic reduction over the tomatoes.
  • Finish with freshly ground black pepper and serve straight from the baking sheet.

SIDE DISHES:

  • Arugula Salad with Lemon-Olive Oil Dressing
  • Toasted Ciabatta with Garlic Oil
  • Antipasti platter with pickled olives and artichokes

Nutrition

Calories: 620kcalCarbohydrates: 48gProtein: 22gFat: 38g
Keyword Basil Pesto Galette, Buffalo Mozzarella Galette, Caprese Galette Recipe, Tomato Galette, Tussocks Marlborough, Vegetarian Summer Recipe, Whitehaven Pinot Gris, Wine from New Zealand
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