Heirloom Tomato Pesto Galette

Heirloom Tomato Pesto Galette

Buttery galette dough acts as the base for this heirloom tomato pesto galette with beefy tomatoes, sharp pesto, and a buttery crust.

Prep Time15

Cook Time30

Chill Time1

Total Time1 45

Course: Appetizer, Side Dish

Cuisine: American

Servings: slices

Calories: 375kcal

Author: Morgan Peaceman

Equipment

1 baking sheet
parchment paper
1 mixing bowl
1 food processor or blender
1 spatula
1 Rolling Pin
measuring cups or scale

Ingredients

For the Galette Dough

180 grams all purpose flour 1 ½ cups
10 tablespoon butter cold, salted
2 tablespoon sugar
¼ cup ice water

For the Galette Filling

2-3 large heirloom tomatoes sliced thin
⅓ cup pesto
2 tablespoon parmesan cheese optional
1 large egg whisked

Instructions

For the Galette Dough

In a food processor, pulse together the flour and sugar to combine. Add the butter pieces, and pulse until the mixture looks like coarse meal with some pea-size pieces.
Sprinkle with 4 Tbs. of the water, and pulse until the dough comes together. If too dry, add the remaining water by the teaspoon, and knead until the dough comes together and is soft, smooth, and not crumbly.
Form the dough into a large ball and wrap the dough in cling wrap. Press down into a thick disk and set in the fridge to chill for 60 minutes.

For the Galette Assembly

20 minutes before removing the dough from the oven, preheat the oven to 400º and line a baking sheet with parchment paper.
Take the dough out from the fridge and lay on a flour-dusted surface. Roll out the dough until approximately 11” in diameter and approximately ¼” thick.
Slice the heirloom tomatoes into thin slices, then set down on a paper towel to pat dry.
To the dough, place the sliced tomatoes into the center of the dough overlapping on each other as needed.
Fold the outsides of the dough on top of the galette, overlapping each fold.
In a small bowl, crack the egg and whisk. Brush the crust of the galette with the egg wash.
Bake for 30 minutes. Let cool for 15 minutes before slicing and serving.

Notes

Work as quickly as possible when rolling out the dough as to not let the butter become warm.

It becomes difficult to work with when the butter warms up, so use a little more flour to make it easier to roll out and maneuver from counter to baking sheet.

Keep in mind when layering the ingredients onto the rolled out dough that the galette needs to bake, and if you add too much into the middle of the dough, it will be too heavy and either underbake, or become completely soggy.

Nutrition