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1
Preheat oven to 400 F.
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2
In a mixing bowl or using a stand mixer combine the flour, baking powder, salt, and coconut oil until the mixture is coarse.
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3
Add in water one tablespoon at a time while mixer is running until you get a nice soft, mold-able consistency.
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4
Spray a rimmed baking sheet with cooking spray or line with parchment paper and spread out the pie crust with your hands.
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5
Just form a large circle, it doesnt have to be perfect.
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6
Top with sliced mozzarella and sliced tomatoes leaving some space around the edges so you can fold the crust over the filling.
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7
Add salt and pepper to taste.
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8
Carefully fold over the edges of the dough leaving the center of the fillings exposed.
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9
Bake for 20 minutes.
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10
Heat a small skillet to medium high heat.
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11
Add balsamic vinegar and bring it to a simmer.
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12
Reduce heat to medium low and let mixture simmer approximately 20 minutes or until the vinegar has reduced by half.
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13
Remove vinegar from heat and let cool.
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14
To assemble: After the galette has baked for 20 minutes remove it from the oven.
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15
If there is any moisture in your pan carefully drain it off.
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16
Let galette cool on a wire rack.
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17
When ready to serve, slice it and top with balsamic reduction and freshly chopped basil.
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18
Note: I needed 6 tablespoons of water, but I was using gluten-free flour.
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19
If you are using a different kind of flour you may not need as much liquid.
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20
I would start with the listed amount and slowly add more if needed.
