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Pizza Galette with Grape Tomatoes, Artichokes, and Melty Cheese Recipe

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4.3 from 9 reviews

This rustic and savory pizza galette combines a flaky, buttery crust with a medley of fresh toppings including grape vine tomatoes, red onion, garlic, artichoke hearts, capers, and a blend of mozzarella and parmesan cheeses. The galette is baked until golden and bubbly, making a perfect casual yet impressive dish for four servings.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Ingredients

Dough

  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • ½ cup unsalted butter, chilled
  • ¼ cup ice water

Toppings

  • 2 tablespoons olive oil
  • 1 cup grape vine tomatoes, halved
  • ½ red onion, diced
  • 2 cloves garlic, minced
  • ½ cup marinated artichoke hearts, chopped
  • 2 teaspoons capers (with brine)
  • ½ cup shredded mozzarella
  • ¼ cup parmesan, grated
  • ¼ teaspoon red pepper
  • ½ teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 egg, beaten (for brushing the crust before baking)

Instructions

  1. Prepare the dough: In a food processor, pulse together the all-purpose flour, salt, and chilled unsalted butter until the mixture resembles coarse sand. Gradually add the ice water and continue pulsing until a smooth dough forms that pulls away from the sides of the processor bowl.
  2. Chill the dough: Wrap the dough tightly in cling film and refrigerate for about 30 minutes to firm up and develop flavor.
  3. Preheat the oven: Set your oven to 375°F (190°C) and allow it to fully preheat.
  4. Roll out the dough: On a lightly floured surface, roll the chilled dough into a circle roughly ¼-inch thick, ensuring an even thickness for consistent baking.
  5. Assemble the galette: Transfer the rolled dough onto a parchment-lined baking sheet. Drizzle with the initial 2 tablespoons of olive oil, then evenly arrange the halved grape vine tomatoes, diced red onion, minced garlic, chopped marinated artichoke hearts, capers, shredded mozzarella, grated parmesan, red pepper, dried basil, and oregano over the surface, keeping the edges clear for folding.
  6. Fold the edges: Carefully fold the edges of the dough inward over the toppings, creating a rustic free-form border. Brush this border generously with the beaten egg to ensure a golden, glossy finish once baked.
  7. Final touches and bake: Drizzle a small amount of olive oil over the exposed toppings to enhance flavor and moisture. Place the galette in the preheated oven and bake for 25 to 30 minutes, or until the crust is golden brown and the cheese is melted and bubbling.
  8. Rest and serve: Remove the galette from the oven and let it cool on the baking sheet for about 5 minutes to set the fillings, then slice and serve warm.

Notes

  • Use chilled butter and ice water to achieve a flaky, tender crust.
  • Adjust the toppings according to your preference; the recipe is very versatile.
  • Be sure to fold the edges securely to prevent toppings from spilling out during baking.
  • Let the galette cool slightly before cutting to maintain its shape.
  • You can add fresh herbs like basil or parsley after baking for added freshness.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Savory Pie
  • Method: Baking
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Find it online: https://dishiary.com/pizza-galette-with-grape-tomatoes-artichokes-and-melty-cheese-recipe/