This Caprese crostata is a rustic savory galette with a flaky Parmesan crust, pesto, mozzarella, and ripe tomatoes. Bursting with Italian flavor, it’s perfect as a summer appetizer or light dinner.
I love when gardens and farmers markets are overflowing with juicy, ripe tomatoes. This Caprese crostata is a twist on the classic Caprese salad turned into a rustic galette similar to my Italian tomato and cheese pie!
The tart takes full advantage of summer flavors with sweet basil, plump tomatoes, and creamy mozzarella, all nestled in a flaky, golden crust. If you love these flavors, don’t miss my favorite puff pastry Caprese appetizer, it’s also perfect for entertaining or snacking on warm days.
Why I Love This Caprese Galette
- The crust adds so much flavor: Made with butter and Parmigiano, it’s flaky and savory, adding real depth to every bite.
- It’s a fresh take on Caprese: Turning the classic salad into a homemade crostata with pesto makes it feel special without being fussy.
Ingredients and Substitutions
- All-purpose flour: The base of the Caprese crostata crust. Use standard all-purpose for the best flaky, tender texture.
- Butter: Softened unsalted butter gives the dough richness and helps it bake up crisp and golden. If using salted butter, reduce the added salt.
- Parmigiano Reggiano: Adds savory depth to the crust. Pecorino Romano is a stronger alternative.
- Egg: Binds the dough and adds richness. A room temperature egg is easier for mixing.
- Basil pesto: Spread over the crust for a punch of herby flavor. I love to use my classic basil pesto but a good-quality store-bought works too.
- Fresh mozzarella: Fresh mozzarella is best for its creamy texture and mild flavor. Just be sure to drain it well. Burrata can be used for an extra creamy filling, but it’s best added in the last few minutes of baking. Low-moisture mozzarella works in a pinch, but is firmer and less delicate.
- Tomatoes: Roma, San Marzano, or heirloom tomatoes all work well. Heirlooms add color and a slightly sweeter flavor. Slice evenly and drain before layering.
- Oregano and fresh basil: Dried oregano adds a rustic touch, while fresh basil adds brightness when served.
How to Make Caprese Crostata
Start by making the dough in a food processor, mixer, or even by hand. I prefer to use a food processor. Mix the flour, butter, egg, Parmesan, and a pinch of salt until it forms a soft dough.
Shape into a ball, wrap it up, then chill in the fridge to relax the gluten for a tender, flaky crust.
While the dough is resting, slice the mozzarella and let it drain in a sieve. Do the same with the tomatoes, slice them to the same thickness and toss with olive oil, oregano, salt, and pepper. Rest so they release some of their juices.
Once the dough is ready, roll it out and place it in your tart or pie pan, leaving a bit of overhang.
Prick the bottom with a fork, then spread a thin layer of pesto. Layer the tomatoes and mozzarella, drizzle with olive oil, and sprinkle with a little more oregano.
Fold the edges of the dough over the filling to create a rustic border. Bake until the crust is golden and the cheese has melted. Let the Caprese crostata rest for a few minutes, then top with fresh basil and a balsamic drizzle if you like. Slice and serve!
Recipe Tips
- Add an egg wash for extra color: Brushing the crust with a beaten egg before baking gives it a beautiful golden finish. This is optional, but great for presentation.
- Make it free-form: Skip the tart pan and shape the crostata directly on a parchment-lined baking sheet. Fold the edges over the filling for a rustic, galette-style look.
- Prevent a soggy crust: Be sure to drain the mozzarella and blot the tomatoes before baking. Too much moisture can make the crust soft instead of crisp.
- Finish with balsamic drizzle: For a touch of sweetness and acidity, add a light drizzle of balsamic glaze just before serving. It pairs beautifully with the creamy cheese and tomatoes just like in my bruschetta with pesto!
More Caprese Recipes to Try
Looking for a delicious crostata recipe? Why not try this Caprese Crostata? Buon Appetito!
FOR THE DOUGH
- 1 cup + 2 tablespoons all purpose flour (140 grams total)
- 5-8 tablespoons butter softened
- 1 pinch salt (if using unsalted butter then add ¼ teaspoon)
- 1 tablespoon parmigiano (freshly grated)
- 1 large egg room temperature
FOR THE FILLING
- 1-2 tablespoons basil pesto
- 10-11 ounces mozzarella cheese (fresh)
- 4 medium ripe firm tomatoes (san Marzano/Roma)
- 3 tablespoons olive oil
- 2-3 pinches salt
- 2-3 dashes black pepper
- 5-6 fresh basil leaves
- 1½ teaspoons oregano (divided)
FOR THE DOUGH
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The dough can be made three ways, by hand, in a food processor or stand mixer (I used a food processor).
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In the bowl of a food processor (or larger mixing bowl or stand mixer) add the flour and 5 tablespoons of butter, start to mix add the salt, the parmigiano and the egg mix to combine, if needed add more butter a tablespoon at a time, move the mixture to a flat surface and knead gently to form a ball. Wrap the dough in plastic wrap and refrigerate for 30-60 minutes.
FOR THE FILLING
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While the dough is chilling, slice the mozzarella into ¼ inch slices (or even a bit thinner), place in a sieve and let drain for 20 minutes.
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Slice the tomatoes the same thickness and toss with 2 tablespoons olive oil, salt, pepper and 1 teaspoon of oregano. Let sit 15 minutes.
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Pre-heat the oven to 400F/200C. Grease and flour or spray an 8 inch/20cm pie or tart plate.
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Roll the dough into a circle and place it in the prepared pan, with the excess overhanging by about 1 inch/2.2cm. Prick the dough, spread with the pesto, top alternating with the sliced mozzarella and tomatoes (no juice), drizzle with the remaining oil and sprinkle with the remaining oregano. Roll the excess dough to create an edge around the filling to form a border.
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Bake for approximately 30-40 minutes until the pastry is golden brown and the cheese has melted. Let sit 5-10 minutes and top with fresh basil leaves before serving. Enjoy!
How to store
Store any leftover crostata in an airtight container in the refrigerator. It will keep well for up to 2 days. To reheat, place slices in a 300F / 150C oven or air fryer for about 10–15 minutes to crisp the crust back up, avoid the microwave, which can make it soggy.
Calories: 304kcal | Carbohydrates: 16g | Protein: 11g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 420mg | Potassium: 211mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1088IU | Vitamin C: 9mg | Calcium: 212mg | Iron: 1mg | Phosphorus: 177mg
recipe FAQs
A crostata is the Italian term for a rustic pastry filled with sweet or savory ingredients. A galette is its French counterpart, same concept, different name. Both are typically shaped by hand and baked without a pan although they can also be baked in a tart pan for a more structured and polished appearance.
Yes, you can! The dough can be made and refrigerated up to a day in advance, and the mozzarella and tomatoes can be sliced and prepped ahead as well. If needed, you can even assemble the crostata a few hours before baking just cover and refrigerate it until you’re ready to pop it in the oven. For the best texture, it’s best baked fresh and served the same day.
Absolutely. Adding cooked pancetta or prosciutto can enhance the savory depth of the crostata. For inspiration, check out my tomato cheese pancetta pie for a heartier variation.
Store any leftover crostata in an airtight container in the refrigerator. It will keep well for up to 2 days. To reheat, place slices in a 300°F oven or air fryer for about 10–15 minutes to crisp the crust back up, avoid the microwave, which can make it soggy.
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