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Fresh Heirloom Tomato Galette with Basil Pesto

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A rustic and flaky galette featuring colorful heirloom tomatoes and vibrant homemade basil pesto, perfect for a quick and impressive meal.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g), sifted
  • ½ cup unsalted butter (115 g), cold and cubed
  • 3 to 4 tablespoons ice water (45–60 ml), chilled
  • ½ teaspoon salt
  • About 2 cups heirloom tomatoes (roughly 300 g), thinly sliced
  • 4 ounces fresh mozzarella (115 g), sliced or torn
  • ¼ cup fresh basil leaves (about 15 g), roughly chopped
  • 2 tablespoons olive oil (30 ml), preferably extra virgin
  • Salt and freshly ground black pepper, to taste
  • 1 cup packed fresh basil leaves (about 25 g) for pesto
  • 2 tablespoons pine nuts (28 g), toasted lightly (or walnuts)
  • ¼ cup grated Parmesan cheese (25 g)
  • 1 small clove garlic, minced
  • ¼ cup olive oil (60 ml) for pesto
  • Pinch of salt for pesto

Instructions

  1. Make the dough: In a large bowl, whisk together flour and salt. Add cold cubed butter and work into flour until mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing gently until dough just comes together. Form into flat disc, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the basil pesto: Toast pine nuts in a dry skillet over medium heat for about 3 minutes until golden. In a food processor, combine basil leaves, toasted pine nuts, Parmesan, garlic, and a pinch of salt. Pulse until finely chopped. Slowly drizzle in olive oil while processing until smooth. Adjust salt to taste and set aside.
  3. Slice tomatoes and mozzarella: Wash and dry heirloom tomatoes. Slice thinly about ¼ inch thick. Tear or slice mozzarella into pieces of similar size.
  4. Roll out the dough: On a lightly floured surface, roll chilled dough into a rough 12-inch circle. Transfer to parchment-lined baking sheet.
  5. Assemble the galette: Spread 2 tablespoons basil pesto over dough, leaving a 2-inch border. Layer sliced tomatoes evenly over pesto, overlapping slightly. Scatter mozzarella pieces on top, sprinkle chopped basil leaves, drizzle olive oil, and season with salt and pepper.
  6. Fold the edges: Carefully fold dough edges up and over filling, pleating gently to form a circular enclosure with the center exposed.
  7. Bake: Preheat oven to 400°F (200°C). Bake galette for 30-35 minutes until crust is golden brown and tomatoes are tender. Crust should sound hollow when tapped.
  8. Rest and serve: Let galette cool on baking sheet for 10 minutes before slicing to allow juices to settle.

Notes

Keep butter cold and avoid overworking dough for a flaky crust. Blot tomatoes if very juicy to prevent soggy crust. Toast nuts for pesto to enhance flavor. Use parchment paper for easy cleanup and crisp bottom. Dough can be made ahead and chilled or frozen. Reheat leftovers in oven to maintain crispness.

Nutrition

Keywords: heirloom tomato galette, basil pesto, rustic tart, easy galette recipe, fresh tomato tart, homemade pesto, flaky crust, vegetarian

Find it online: https://snappyspoon.com/fresh-heirloom-tomato-galette-with-basil-pesto-easy-homemade-recipe/