Print: Savory Galette with Pesto and Heirloom Tomatoes

Savory Galette

5.00 from 2 ratings

Prep: 1 hr 30 mins
Cook: 30 mins
Total: 2 hrs
Makes: 3 servings

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

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.