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Tomato Mozzarella Galette with Balsamic Reduction Recipe

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4.3 from 20 reviews

This Tomato Galette is a delicious and rustic low-carb tart featuring fresh mozzarella, ripe tomatoes, and a crisp keto pie crust. Topped with a homemade balsamic reduction and fresh basil, this savory galette is perfect as a light lunch or appetizer. The buttery crust folds over the juicy tomato and cheese filling, creating a beautiful and flavorful dish that’s both satisfying and elegant.

  • Total Time: 40 minutes
  • Yield: 8 servings

Ingredients

Pie Crust

  • 1 recipe keto pie crust (or store-bought pie crust if not low carb)

Filling

  • 8 ounces low moisture fresh mozzarella, sliced
  • 2-3 large fresh tomatoes, sliced
  • Salt and pepper to taste

Balsamic Reduction

  • 1/4 cup balsamic vinegar

Garnish

  • 1 handful freshly chopped basil

Instructions

  1. Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it’s ready for baking the galette.
  2. Prepare the Pie Crust: Spray a baking sheet with cooking spray or line it with parchment paper. Spread out the keto pie crust on the baking sheet by hand, forming a large circle. It doesn’t have to be perfectly shaped.
  3. Add the Fillings: Arrange sliced low moisture fresh mozzarella evenly over the crust, followed by the sliced tomatoes. Season the toppings with salt and pepper to taste.
  4. Fold the Crust Edges: Carefully fold the edges of the dough over the tomato and mozzarella filling, creating a rustic border around the galette.
  5. Bake the Galette: Place the galette in the preheated oven and bake for about 20 minutes or until the crust edges turn golden brown and crisp.
  6. Make the Balsamic Reduction: While the galette bakes, heat a small skillet over medium-high heat. Add the balsamic vinegar and bring it to a simmer. Reduce the heat to medium-low and let it simmer for approximately 20 minutes or until the vinegar has reduced by half, becoming a thick syrup. Remove from heat and let it cool.
  7. Cool the Galette: Once baked, remove the galette from the oven. If excess moisture has collected in the pan, carefully drain it off. Transfer the galette to a wire rack and allow it to cool slightly.
  8. Assemble and Serve: Before serving, drizzle the cooled balsamic reduction over the galette and sprinkle freshly chopped basil on top for a fresh, aromatic finish.

Notes

  • If not following a low-carb diet, you can substitute the keto pie crust with your favorite store-bought pie crust.
  • Use firm, ripe tomatoes to avoid excess moisture making the crust soggy.
  • The balsamic reduction can be made ahead of time and refrigerated for convenience.
  • For a more robust flavor, consider adding a sprinkle of dried oregano or Italian seasoning on top before baking.
  • Allow the galette to cool a bit before slicing, to help the filling set and prevent spills.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian
  • Diet: Low Carb

Find it online: https://ellarecipe.com/tomato-mozzarella-galette-with-balsamic-reduction-recipe/