Summary:
A gorgeous savory galette with pesto, heirloom tomatoes, and a parmesan crust.
INGREDIENTS
Parmesan crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup finely grated parmesan cheese
- 1/2 cup cold unsalted butter cubed
- 6 tablespoons cold water 50 F or colder
- 1/2 teaspoon salt
Toppings:
- 7 ounces pesto sauce drained
- 8 ounces mini heirloom tomatoes sliced
- 1/2 cup finely grated parmesan cheese
- 1/8 teaspoon freshly ground black pepper
- freshly chopped parsley for garnish
Egg wash:
- 1 egg beaten
- 1 tablespoon water
INSTRUCTIONS
- Prepare the crust dough: Add flour, parmesan cheese, butter, and salt to a food processor with a metal blade. Process until combined. Replace the metal blade with a dough attachment. Add water and process until the mixture clumps together and resembles dough. Form dough into a ball and cover with plastic wrap. Refrigerate for an hour to chill.
- Assemble the galette: On an oven-safe baking mat, roll out the dough into a rough circle about 12 inches in diameter. Evenly distribute the toppings, avoiding a 1 inch border. Start with the parmesan cheese then pesto then followed by tomatoes. Top with black pepper. Fold the border of the dough inwards around the edges of the galette. Combine egg and water to form an egg wash and brush the edges of the galette, discarding any leftover egg wash.
- Bake and serve: Bake at 400 F until the crust is golden brown, about 30 minutes. Garnish with parsley, and let cool for 10 minutes before slicing and serving.
NUTRITION
928 kcal/serving
The galette toppings are where you can get creative. My toppings included more finely grated parmesan cheese, nearly half a pound of pesto (about 3/4 to 1 cup), and mini heirloom tomatoes (cherry or grape tomatoes are also suitable). You can add whatever strikes your fancy — other tasty ideas include artichokes, spinach, onions, and potato.
PHOTOS
NOTES & TIPS
The galette toppings are where you can get creative. My toppings included more finely grated parmesan cheese, nearly half a pound of pesto (about 3/4 to 1 cup), and mini heirloom tomatoes (cherry or grape tomatoes are also suitable). You can add whatever strikes your fancy — other tasty ideas include artichokes, spinach, onions, and potato.
This looks ah-maz-ing! You have great recipes and mad photography skills as well. I could not resist an attempt to replicate even though I had to improvise based on what was on hand.
First I did not have a food processor for the dough. Mixed in butter with wooden spoon and hands. It was tempting to add yeast tot he dough but this is more like pie crust than pizza dough. Then I didn’t have store-bought pesto, nor enough fresh basil. Made pesto from fresh kale, cilantro, yellow bell peppers, green onion, peppita seeds, pecorino Romano cheese, smoked olive oil, salt and pepper.
Ever persistent, and lacking parmesan, pecorino Romano cheese was supplemented with a bit of mozzarella. With not enough cherry tomatoes, I sliced yellow and orange sweet baby bell peppers.
Everything was spread on parchment paper placed on a cookie sheet before backing. No parsley so I garnished with fresh cilantro. I tasted delicious. I stayed as true to your recipe as I could based on what was on hand. Thanks for the Pinterest inspiration.
Hi Kevin! Glad to hear you liked it 🙂 I’m impressed that you managed to whip this up based on what you already had. Sounds like you made a bunch of delicious substitutions — I need to try making it with sweet baby bell peppers sometime!
Well this sure does sound amazing. I love the Parmesan crust. Do you bake it on a pizza stone? This is going on my list of must-makes! And nice photos too.
Thanks Danielle! I actually bake it on a silicone baking mat.