4-6 people


35 minutes


This recipe was written, cooked and photographed by Joanne on her What’s On The List blog.


Entrees, Main, Vegetarian, Hearty, Traditional, Medium

Print Recipe


  • 100gSalad Bocconcini with Basil Marinade
  • 1cup Mixed Variety of Small Tomatoes
  • 2Medium Tomatoes
  • 2Small Red Onions, finely sliced
  • cups Self-Raising Flour
  • 1tspn Sugar
  • ½tspn Himalayan Pink Salt
  • 180gButter, cubed
  • 1Egg
  • 1Egg Yolk
  • Salt and Pepper to taste
  • Oil Spray
  • Olive Oil for Drizzling (optional)
  • Extra flour for surface


  1. Drain bocconcini, add marinade, reseal tub and shake to marinate. Set aside.
  2. With a mandolin, slice medium tomatoes and onions approximately ¼ inch; set aside. Chop tomato medley and set aside.
  3. In a food processor, combine flour, sugar and salt. Add cubed butter and pulse until mixture resembles small course sand pebbles.
  4. In a bowl, whisk egg yolk and water. Add this to flour mixture until well combined. Mixture may seem sticky.
  5. Remove mixture from bowl and transfer to lightly floured surface. Knead slightly until smooth but do not over knead.
  6. Wrap in lightly oiled plastic wrap and place in refrigerator for a minimum of one hour.
  7. Remove from fridge and roll into desired size and shape (roughly the size of a dinner plate).
  8. Preheat the oven to 180C.
  9. Place rolled dough disk onto lightly oil-sprayed baking paper on a flat oven tray.
  10. Place finely sliced red onions on the disk, leaving about an inch and a half from the edge. Fill the middle with medium tomatoes and the sides with tomato medley and bocconcini.
  11. With floured hands, pull the outside of the galette up towards the tomato mixture to form a crust.
  12. Lightly drizzle the filling with olive oil (optional).
  13. Prepare egg wash using milk and 1 egg. Brush mixture onto dough with a pastry brush.
  14. Bake for about 15 minutes or until galette is lightly golden brown. Remove from oven and serve hot or room temperature.
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