This tomato galette has a flaky, tender, easy olive oil pastry, a super flavorful and jammy tomato confit filling, and is topped with loads of fresh mozzarella and basil. Inspired by the classic Italian caprese salad, it's the perfect baked appetizer or lunch and comes together with very little active prep time.
It's also great to make for the holidays with its vibrant red, green, and white colors!
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🍅 Why you'll LOVE this recipe
- Confit Tomatoes: The filling is made using confit tomatoes making it sweet, flavorful, and jammy.
- Easy: The confit tomato filling and olive oil pastry require only a few steps and the most basic kitchen utensils.
- Caprese: Inspired by the classic caprese salad, this tomato, basil, and fresh mozzarella combination is a hit!
- Tender flaky pastry: Soft, crisp, and tender - it's so easy to make and the perfect vessel for the tomato confit.
❔ What is confit?
Confit is a cooking process where you submerge the ingredient in oil or fat and cook low and slow. You can cook meat or vegetables this way. They get tender and super flavorful. Here we are cooking tomatoes in extra virgin olive oil.
It's a really easy cooking method that partially preserves the ingredient. As long as the tomatoes are fully submerged in oil, they can keep for upwards of one month or longer in the fridge.
Confit tomatoes make the perfect tomato galette filling. That's because they're jammy and not overly juicy so they won't make the pastry soggy. They're sweet, soft, and ultra flavorful.
For sweet galette recipes, check out this chocolate cherry galette and this strawberry galette.
📝 Key ingredients
There are three parts to this galette: The confit tomato filling, olive oil pastry crust, and the toppings: Burrata or fresh mozzarella, more balsamic glaze, and lots of fresh basil.
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
Confit tomatoes
- Cherry tomatoes: Any similar small tomato works best in this recipe. Don't use large cut up tomatoes, they will dissolve into the oil and release too much juice.
- Extra virgin olive oil: A good quality olive oil is what makes this a "confit." Once you make the confit, strain the seasoned oil off and use it in cooking and salad dressings.
- Garlic: Garlic is added into the confit tomatoes for flavor and then spread onto the galette pastry for even more flavor.
- Balsamic glaze: Essentially concentrated balsamic vinegar. You can use good quality balsamic vinegar instead. Balsamic glaze does add more punch, sweetness, and less acidity than balsamic vinegar.
Olive Oil Pastry Crust
- All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
- Extra virgin olive oil: A good quality olive oil will give the pastry the best flavor. If you don't like the taste of olive oil, use a light olive oil or oil of choice.
- Egg: One egg and yolk help bind the dough together and give it a tender crumb.
✔️ Ingredient substitutions
Gluten free: Substitute the all purpose flour with your preferred brand of 1:1 gluten free flour.
Dairy free: Substitute the burrata or fresh mozzarella with your favorite cheese substitute or cashew cheese.
For a more traditional pie crust option, use the pastry recipe in these blueberry pop tarts. It comes out buttery, flaky, and tender.
If you prefer, you can substitute the olive oil for your preferred oil. I strongly recommend using extra virgin olive oil because of the flavor and health benefits but ultimately it's up to you and your budget.
👩🍳 How to make Tomato Galette
Make Tomato Confit
Step 1: Combine all ingredients for confit tomatoes in a large baking pan and cover with olive oil.
Step 2: Bake at 260°F (130°C) until the tomatoes are blistered and soft, 60-90 minutes. While they cool enough to handle, work on the pastry.
Make Olive Oil Crust
Step 1: Whisk together olive oil, egg, egg yolk, and salt until combined.
Step 2: Sift flour and baking powder into the same bowl. Stir to combine. Add water a tablespoon at a time and stir to help the dough come together.
Tip: Don't overwork the dough for a flaky tender pastry. You don't need to chill the dough but you can make it ahead of time and chill until needed.
Assemble the galette
Step 1: Roll the dough out until ¼" thick. Mash and spread the top with the confit garlic.
Step 2: Gently top with confit tomatoes, being careful not to mash them so they hold their shape.
Step 3: Fold the edges of the pastry over to hold the filling in. Brush the crust with some eggwash and sprinkle with salt.
Step 4: Bake at 375°F (190°C) for 18-20 minutes or until the pastry is golden brown.
Step 5: Top with chopped basil and torn up pieces of burrata or sliced fresh mozzarella
Step 6: Slice and serve! This tomato galette is best served warm or at room temperature.
🥄 Make ahead
You can make the tomato confit up to one month ahead of time. Store the confit in a jar or container in the fridge and make sure that the tomatoes are fully submerged in olive oil.
You can make the pastry one or two days ahead of baking. Wrap the dough ball tightly with plastic or beeswax wrap and store in the fridge.
This tomato galette is best assembled and baked the day of serving so that the crust doesn't get soggy from the juicy tomatoes.
✔️ Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat the leftovers gently in the oven to get it soft again.
Make these cheese and bacon rolls which are great to make ahead and feed a crowd!
📖 Recipe FAQs
No. Confit is a low and slow process whereas deep frying is high heat and fast. Confit tenderizes and concentrates the flavor of whatever you are confit-ing.
I don't recommend making a confit with large tomatoes. Whole large tomatoes will take a very long time to cook in the oil. If you cut them into pieces, they will just disintegrate into the oil.
Tomato confit can last up to a month or longer refrigerated. As long as the tomatoes are fully submerged in the oil.
It's not necessary to chill an olive oil pastry. I've gotten similar results with and without chilling. It is necessary to chill butter pastry like in these mini blueberry pies. That's because butter needs to solidify before baking for flaky layers. Olive oil pastry is a little less flaky, but still tender and crisp.
🥧 More related recipes:
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📖 Recipe
Tomato Galette
Equipment
Ingredients
Tomato Confit
- 18 oz cherry tomatoes (500g) or similar small tomatoes
- 4 large garlic cloves peeled and whole
- 1 tablespoon balsamic glaze or balsamic vinegar
- ½ teaspoon sea salt or to taste
- ¼ teaspoon black pepper ground
- ½ teaspoon Italian seasoning
- 2 sprigs basil fresh
- 2 cups extra virgin olive oil or enough to cover
Olive Oil Pastry
- 1 large egg room temperature
- 1 large egg yolk room temperature
- ½ cup extra virgin olive oil
- ¼ teaspoon sea salt
- 2 cups all purpose flour 240g
- ½ teaspoon baking powder
- 4 tablespoons water if needed, as needed
Assembly
- 1 large egg whisked (egg wash)
- 1 teaspoon balsamic glaze or balsamic vinegar
- 1 sprig basil leaves fresh and sliced into ribbons
- 1 burrata cheese or fresh mozzarella
Instructions
Tomato Confit
- Preheat oven to 260°F (130°C). Find an oven safe baking dish that fits your tomatoes without too much space in between.
- Add tomatoes and garlic cloves into the baking pan. Drizzle balsamic glaze, and sprinkle salt, pepper, and Italian seasoning on top. Squish the basil sprigs into the sides so they're held down by the tomatoes.18 oz cherry tomatoes, 4 large garlic cloves, 1 tablespoon balsamic glaze, ½ teaspoon sea salt, ¼ teaspoon black pepper, ½ teaspoon Italian seasoning, 2 sprigs basil
- Pour olive oil over the tomatoes to cover completely. Bake uncovered for 60-90 minutes or until they smell delicious, the tomatoes are soft, and the skins have burst open. Let cool until cool enough to handle.2 cups extra virgin olive oil
Olive Oil Pastry
- While the tomato confit cools, make the pastry. In a large bowl, whisk together egg, egg yolk, olive oil, and salt. Whisk to combine.1 large egg, 1 large egg yolk, ½ cup extra virgin olive oil, ¼ teaspoon sea salt
- Sift flour and baking powder right into the same bowl. Stir until it begins to form a dough.2 cups all purpose flour, ½ teaspoon baking powder
- If the dough isn't coming together, add water a tablespoon at a time to help it come together. I added 4 tablespoons of water to create a soft dough that just holds together in a ball (don't overmix). Shape the dough into a disk.4 tablespoons water
Assembly
- Preheat oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- Roll the dough out directly on the parchment paper until ¼" thick or slightly thinner.
- Top with confit garlic, and spread the garlic cloves out evenly to coat the bottom. Fill the middle of the pastry with confit tomatoes.
- Fold the edges of the pastry in to keep the filling inside and create a rustic freehand tart shape. Brush the top of the pastry with one egg whisked with a fork and sprinkle with salt.1 large egg
- Bake for 18-20 minutes or until the pastry is golden brown and the edges are crisp.
- Top with more balsamic glaze, basil leaves, and pieces of burrata cheese (or fresh mozzarella). Slice and serve!1 burrata cheese, 1 sprig basil leaves, 1 teaspoon balsamic glaze
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