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Bloody Mary Tomato and Mozzarella Galette
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Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Baking sheet
  • mixing bowl
  • parchment paper

Ingredients
  

  • 1 store-bought pie crust, thawed
  • 2 cups cherry tomatoes, halved
  • 8 ounces fresh mozzarella, sliced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1/2 teaspoon celery salt
  • 1 tablespoon olive oil
  • 1 egg, beaten
  • Fresh basil leaves, for garnish
  • Black pepper, to taste

Instructions
 

  • Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  • Place the pie crust on the prepared sheet. In a bowl, toss the halved cherry tomatoes with Worcestershire sauce, hot sauce, celery salt, olive oil, and a few grinds of black pepper.
  • Arrange the sliced mozzarella over the center of the crust, leaving a 2-inch border. Spoon the seasoned tomatoes on top of the mozzarella.
  • Fold the crust edges over the filling, pleating as you go to create a rustic border. Brush the folded crust with the beaten egg.
  • Bake for 30 to 35 minutes until the crust is golden and the tomatoes have softened. Let the galette cool for 10 minutes, then scatter fresh basil leaves over the top before slicing.

Notes

Slice the galette into wedges once it has cooled slightly so the mozzarella sets and does not run. If you want less heat, reduce the hot sauce by half before tossing the tomatoes. Leftovers keep in the fridge for two days and reheat best in a 350-degree oven for 8 minutes to restore the crust texture.
Course: Appetizer
Cuisine: American
Equipment: Baking sheet, mixing bowl, parchment paper