Caprese Galette with Balsamic Reduction
Caprese Galette with Balsamic Reduction is a main course that serves 6. For $3.23 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains around 17g of protein, 53g of fat, and a total of 710 calories. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. 20 people have tried and liked this recipe. This recipe from My Recipes requires butter, pie crust, ice water, and black pepper. With a spoonacular score of 54%, this dish is solid. If you like this recipe, take a look at these similar recipes: Caprese Chicken with Balsamic Reduction, Caprese Flatbread with Balsamic Reduction, and Caprese Sandwiches with Balsamic Reduction.
Servings: 6
Ingredients:
BALSAMIC REDUCTION
1 cup balsamic vinegar
1/4 teaspoon black pepper
1 teaspoon black pepper
6 tablespoons cold unsalted butter, diced
1 large egg
1 1/2 cups (about 6 3/8 oz.) all-purpose flour
1 cup packed fresh basil leaves
Small fresh basil leaves
8 ounces fresh mozzarella cheese, cut into 1/4-in.-thick slices
1 garlic clove, crushed
1 tablespoon granulated sugar
3 (9- to 10-oz.) large heirloom tomatoes, cut into 1/2-in.-thick slices
3 tablespoons ice water
5 tablespoons extra-virgin olive oil, divided
1/4 cup grated Parmesan cheese
PESTO
CRUST
2 tablespoons pine nuts
1 teaspoon table salt
1 tablespoon unsalted butter
1/4 cup cold vegetable shortening, diced
1 teaspoon water
Equipment:
food processor
plastic wrap
sauce pan
whisk
oven
baking paper
bowl
baking sheet
Cooking instruction summary:
Prepare the Crust: Pulse flour, Parmesan, salt, and pepper in a food processor until combined, 2 to 3 times. Scatter diced butter and shortening over top; pulse until mixture resembles coarse sand, 4 to 5 times. Drizzle with ice water; pulse just until mixture starts to clump together, 3 to 5 times. Transfer dough to a work surface. Gather dough together, and knead until dough comes together, 3 to 4 times. Shape dough into a disc. Cover with plastic wrap, and chill 30 minutes. Prepare the Balsamic Reduction: Bring vinegar and sugar to a boil in a small saucepan over medium-high. Cook until reduced to about 1/3 cup, 15 to 20 minutes. Remove from heat. Add butter, and whisk until well combined. Prepare the Pesto: Process basil, Parmesan, pine nuts, pepper, and garlic in a food processor until finely ground and pasty, about 1 minute. With food processor running, drizzle 3 tablespoons of the oil through food chute. Process until well combined. Preheat oven to 375F. Remove dough from refrigerator; remove and discard plastic wrap. Place dough on a lightly floured sheet of parchment paper, and roll dough into a 14-inch circle. Spread 3 tablespoons of the pesto over dough, leaving a 2-inch border. Set aside remaining pesto. Shingle tomato slices and cheese slices in a circular pattern over pesto. Fold edges of dough up and over filling to partially cover. Whisk together egg and water in a small bowl. Brush egg mixture over exposed dough. Transfer galette and parchment to a baking sheet. Bake in preheated oven until well browned, 45 to 50 minutes. Stir together remaining pesto and 2 tablespoons oil. Drizzle galette with desired amounts of pesto and balsamic reduction. Reserve remaining pesto and balsamic reduction for another use. Sprinkle with basil leaves. Cut galette into 6 wedges.
Step by step:
1. Prepare the Crust: Pulse flour, Parmesan, salt, and pepper in a food processor until combined, 2 to 3 times. Scatter diced butter and shortening over top; pulse until mixture resembles coarse sand, 4 to 5 times.
2. Drizzle with ice water; pulse just until mixture starts to clump together, 3 to 5 times.
3. Transfer dough to a work surface. Gather dough together, and knead until dough comes together, 3 to 4 times. Shape dough into a disc. Cover with plastic wrap, and chill 30 minutes.
4. Prepare the Balsamic Reduction: Bring vinegar and sugar to a boil in a small saucepan over medium-high. Cook until reduced to about 1/3 cup, 15 to 20 minutes.
5. Remove from heat.
6. Add butter, and whisk until well combined.
7. Prepare the Pesto: Process basil, Parmesan, pine nuts, pepper, and garlic in a food processor until finely ground and pasty, about 1 minute. With food processor running, drizzle 3 tablespoons of the oil through food chute. Process until well combined.
8. Preheat oven to 375F.
9. Remove dough from refrigerator; remove and discard plastic wrap.
10. Place dough on a lightly floured sheet of parchment paper, and roll dough into a 14-inch circle.
11. Spread 3 tablespoons of the pesto over dough, leaving a 2-inch border. Set aside remaining pesto. Shingle tomato slices and cheese slices in a circular pattern over pesto. Fold edges of dough up and over filling to partially cover.
12. Whisk together egg and water in a small bowl.
13. Brush egg mixture over exposed dough.
14. Transfer galette and parchment to a baking sheet.
15. Bake in preheated oven until well browned, 45 to 50 minutes.
16. Stir together remaining pesto and 2 tablespoons oil.
17. Drizzle galette with desired amounts of pesto and balsamic reduction. Reserve remaining pesto and balsamic reduction for another use. Sprinkle with basil leaves.
18. Cut galette into 6 wedges.
Nutrition Information:
covered percent of daily need
