TOMATO PESTO GALETTE
Tomato season is at its peak so you know I will be creating recipes around this fruit/vegetable. That’s right, tomatoes are both a fruit and vegetable. Heirloom tomatoes during this time of year can be incredibly sweet, juicy and flavorful. The key here is to use good ingredients that makes a galette so flavorful.
You will need to start by making homemade pesto - here is my pesto recipe. The freshest ingredients are key here. Next, make a buttery and salty dough and chill for 2 hours.
Slice the tomatoes in 1/4” slices and marinate them in a bowl sprinkled with salt, thyme and garlic for 10 minutes. Place 2 papertowels on a plate and place thee tomatoes on top to soak up some of the juices. The reason for this is so the dough doesn’t get soggy.
Meanwhile, roll out the dough about 1/8” thick and pour a layer of homemade pesto, grated parmesan and later the marinated tomatoes on top. Fold in the rustic edges and brush the outside of the crust with an egg wash and pop in the oven.
TOMATO PESTO GALETTE
Ingredients:
- 2 cups all-purpose flour
- 1 1/4 tsp. kosher salt
- 3/4 cup chilled unsalted butter, cut into cubes
- 1 Tbsp. apple cider vinegar
- 3 tbsp ice water
- 1/3 cup homemade basil pesto
- 3 large heirloom tomatoes, sliced ¼" thick
- 1 tsp salt
- 1 tbsp thyme
- 2 garlic cloves, thinly sliced
- 1/2 cup parmesan, grated
- 1 large egg
Instructions:
- Pulse 2 cups flour and 1¼ tsp. kosher salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Drizzle in vinegar and ice water (one tbsp at a time) until the dough comes together. Transfer onto a flowered surface and knead until there are no dry spots. Form into a disk shape and wrap in plastic wrap. Place in the fridge for 2 hours.
- Preheat oven to 400°. Slice the tomatoes and place in a bowl. Season with 1 tsp salt, garlic and thyme. Let it sit for 10 minutes until tomatoes release its juices. Place paper towels on a plate and place the tomato slices, gently pat dry.
- Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14" round about ⅛" thick. Transfer on parchment to a baking sheet. Spread the basil pesto and parmesan over dough, leaving a 1½" border. Arrange tomatoes, thyme and garlic over cheese. Bring edges of dough up and over filling, overlapping as needed to create about a 1½" border; brush dough with egg.
- Place the galette in the oven for 55-60 minutes, until crust is golden brown. Allow the galette to slightly cool then sprinkle basil leaves and enjoy!
