Pesto and Tomato Galette with Mozzarella

A simple and flavorful galette featuring fragrant pesto, juicy tomatoes, and creamy mozzarella cheese. This is a great vegetarian option for a light meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

450

Level

Easy

Yields

4 servings

Cost

£1.69

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1rollRefrigerated Pie Crust(or homemade pie dough)

£2.50

0.3cupPesto(store-bought or homemade)

£0.75

2mediumRoma Tomatoes(sliced)

£0.60

4ozFresh Mozzarella(sliced)

£2.20

1tablespoonOlive Oil

£0.15

1tablespoonBalsamic Glaze(optional, for drizzling)

£0.25

1Egg(for egg wash)

£0.30

1teaspoonWater(for egg wash)

to tasteSalt

to tasteBlack Pepper

Total Cost

£6.75

£1.69 per serving

The Method

1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2
In a small bowl, whisk together the egg and water to make an egg wash.
3
On a lightly floured surface, unfold or roll out the pie crust into a 12-inch circle.
4
Transfer the pie crust to the prepared baking sheet.
5
Spread the pesto evenly over the crust, leaving a 2-inch border.
6
Arrange the tomato slices over the pesto, overlapping slightly.
7
Place the mozzarella slices on top of the tomatoes.
8
Season with salt and pepper to taste.
9
Fold the edges of the crust over the filling, pleating as needed to create a rustic border. Brush the crust with the egg wash.
10
Drizzle the filling with olive oil.
11
Bake for 25-30 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
12
Let the galette cool slightly before slicing and serving. Drizzle with balsamic glaze, if desired.

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My Notes

Nutrition Information

Nutrition per serving (175g)

450 kcal / 1883 kJ

Carbs

32g

12% of RDA

Fat

30g

43% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

7 g

8% of RDA

Sodium

400 mg

17% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a crispier crust, brush the crust with melted butter instead of egg wash.

Add other vegetables like zucchini, bell peppers, or onions for a more complex flavor.

Use different types of tomatoes for variety and visual appeal.

If you don't have fresh mozzarella, you can use shredded mozzarella.

Store leftover galette in the refrigerator for up to 3 days. Reheat in the oven for best results.

Cooking Equipment

Oven

Baking Sheet

Parchment Paper

Wine Pairings

No wine pairing suggestions available for this recipe.

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