Tomato and Mozzarella Galette

This is a combination of a few recipes I found on line, so its hard to source any recipe creator as inspiration.  

Tomato and Mozzarella Galette

1 pie dough, about 12 inches in diameter (use the Pie Dough recipe on my blog or use store bought)

3-4 tomatoes, depending on size, sliced 1/2 inch thick ( A variety of colors would make this look lovely)

olive oil

1/4 c. parmesan cheese

6 oz. mozzarella (for extra fancy-ness, some sliced fresh mozzarella, too!)

1 clove garlic, minced

1/4 fresh basil, chopped a bit

1 egg beaten with a splash of water 

salt and fresh cracked pepper

Lay the tomatoes on a paper towel and sprinkle with salt to draw some of the moisture.

Put the crust on parchment paper and roll it out to about 12 inches in diameter, 1/4 inch thick.

Brush the edges with the egg wash, about 1 or 1 1/2 inches in.

Brush the middle of the crust with olive oil and sprinkle the garlic around.

Then sprinkle on the parmesan and mozzarella.

Distribute the basil on top and lay the tomato slices all over.

Fold the edges and pleat.

Brush the outside edges with the egg wash and season the galette with a few cracks of pepper all over and a sprinkling of course sea salt.

Transfer the parchment and galette to a baking sheet or baking stone that has been preheated in the oven.  Bake at 400 degrees for about 35-40 minutes until the edges are a nice golden brown.  Garnish with more basil.

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oz = ounce

c = cup