Caprese Galette with Sour Cream Pastry

by Gippsland Jersey

Ever tried making a galette? 

This free-form savoury or sweet pastry tart is deceptively simple and can host a number of toppings depending on what you feel like.

We make all our galettes with our no-fail sour cream pastry, enriched with the flavour of our extraordinary GJ butter but also our luscious cultured GJ sour cream which helps the pastry have extra puff. 

We explored a savoury caprese style recipe this time, but other flavours to try include: 

  • Spinach, feta and pine nut
  • Leek, potato and pancetta
  • Roast chicken and cranberry jam
  • Apple and cinnamon
  • Nutella and strawberry

We think galettes would be a fantastic addition to a festive feast table, and we can’t wait to see what you come up with!

Caprese Galette With Sour Cream Pastry


250g plain flour
200g Gippsland Jersey cold butter chilled
Good pinch of salt
125g Gippsland Jersey sour cream cream
Egg wash

Fresh basil pesto - ½ cup
Goat’s cheese - 2-3 tbsp
2-3 Tomatoes - slice them, lay them on a paper towel + salt them to remove excess moisture
2-3 Bocconcini
Fresh basil leaves
Salt + pepper


Preheat oven to 200C

To make the pastry, dice the butter, then pulse with the flour and salt in a food processor until the mixture resembles fine breadcrumbs. You could also add dried herbs or parmesan for extra flavour!

Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. Wrap the dough in plastic film and refrigerate for 20 minutes.

Roll the chilled pastry out to half a cm thickness in a free form circle. Use a smaller bowl to gently mark a smaller circle in the centre of the pastry so you know where to place your fillings.

Carefully spread the pesto in a thin layer in the smaller circle, followed by goat’s cheese and tomato slices. Season with salt and pepper. Gently ease the pastry up and fold it over the edge of the toppings around the galette, so they’re wrapped around them on all sides. Brush pastry with egg wash, and place in a 200C oven for 15-20 mins or until golden. Once removed from the oven, add fresh bocconcini and fresh basil leaves. Enjoy!

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