How to make
Mix the flour with the salt and olive oil, until crumbs form. Add a few spoonfuls of cold water, until a crumbly dough forms. Wrap it in foil and leave it in the fridge for at least 30 minutes.
While waiting for the dough, cut the tomatoes and mozzarella into slices. If using fresh basil, it is also chopped.
Heat the oven to 360°F (180°C) with the upper and lower resistor wire on.
Take out the dough and roll it out, until the desired thickness is obtained (it shouldn't be too thin or too thick).
Transfer the rolled out dough into a tray lined with baking paper, by being careful, because the butter pastry dough can break very easily.
Arrange the mozzarella, sprinkle with basil and add the tomatoes, by leaving the edges without stuffing.
Sprinkle with salt and black pepper. Carefully fold the edges of the savory galette, spread them with the beaten egg and bake them, until it aquires a golden crust.
The galette with mozzarella and tomatoes is a perfect brunch. Uniquely delicious and also goes well with white wine :)
