Caprese Galette with Balsamic Vinegar Reduction

Preheat oven to 400 F.

In a mixing bowl or using a stand mixer combine the flour, baking powder, salt, and coconut oil until the mixture is coarse. Add in water one tablespoon at a time while mixer is running until you get a nice soft, mold-able consistency.

Spray a rimmed baking sheet with cooking spray or line with parchment paper and spread out the pie crust with your hands. Just form a large circle, it doesn’t have to be perfect.

Top with sliced mozzarella and sliced tomatoes leaving some space around the edges so you can fold the crust over the filling. Add salt and pepper to taste. Carefully fold over the edges of the dough leaving the center of the fillings exposed. Bake for 20 minutes.

Heat a small skillet to medium high heat. Add balsamic vinegar and bring it to a simmer. Reduce heat to medium low and let mixture simmer approximately 20 minutes or until the vinegar has reduced by half. Remove vinegar from heat and let cool.

To assemble: After the galette has baked for 20 minutes remove it from the oven. If there is any moisture in your pan carefully drain it off. Let galette cool on a wire rack. When ready to serve, slice it and top with balsamic reduction and freshly chopped basil.

Note: I needed 6 tablespoons of water, but I was using gluten-free flour. If you are using a different kind of flour you may not need as much liquid. I would start with the listed amount and slowly add more if needed.