Vine Tomato and Summer Squash Galette with Rosemary-Pea Pesto

By • August 18, 2015 2 Comments

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Author Notes: There is a p in pesto. In this recipe, there is a half cup of peas in the pesto. If you feel an elbow nudging your ribs, it's mine, transcending computer and phone screens. Onward to the galette: I have yet to invent the perfect pie crust, so I borrowed the basic formula from an ancient Betty Crocker manual. Be sure to select or create a recipe with a buttery texture & taste—it is absolutely key for this type of concoction. A bite of this cheesy, herb-laden galette will make you wonder why the dish hadn't entered your repertoire sooner. It's that good.Kellie Karbach

Food52 Review: This galette is a delicious way to celebrate two of the season's best farmer’s market picks: tomatoes and summer squash. At first, I was a little skeptical about the pesto: peas and 1/4 cup of rosemary? But after giving it a chance, I’m now a true believer. The rosemary does not overpower the delicate squash, but rather the flavors of the squash, tomatoes, pesto, and feta cheese all come together to make a beautiful
late summer meal. My whole family loved it and we all went back for seconds—it’s certainly a winner in our book!
Robyn Caron

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Serves 4

For the crust and pesto:

  • 1 cup all-purpose flour, plus more for work surface
  • 1/2 teaspoon kosher salt
  • 2/3 cup cold butter
  • 2 tablespoons cold water
  • 1 egg, for egg wash
  • 1/2 cup peas
  • 1/4 cup fresh rosemary, finely chopped, plus more as desired
  • 1 clove garlic, chopped
  • 1 tablespoon cider vinegar
  • 1 tablespoon walnuts, chopped
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup olive oil
  • Salt and pepper, to taste

For the filling:

  • 2 large vine tomatoes
  • 2 yellow squash
  • Feta cheese, for sprinkling
  • Squeeze of lemon juice
  • Salt and pepper, to taste
  1. To make the crust, in a large metal bowl, combine the salt and flour. Cut in butter with a pastry cutter or your hands until the mix resembles a course meal. Add water and stir until just combined, and everything sticks together.
  2. Roll dough into a ball, flatten into a disk, cover tightly with plastic wrap and refrigerate for about 45 minutes. Be sure to take a breath or two in this process because apparently I was unable to while writing that sentence.
  3. To make the pesto, I recommend using a food processor or high-speed blender to ensure the ingredients are properly puréed and the flavors meld together evenly. In the bowl of the processor, add the peas, rosemary, garlic, vinegar, walnuts, and Parmesan cheese; blend until incorporated. Don't worry if the rosemary pieces are still visible: the cooking process will soften them, so they won't shank your gums while eating.
  4. Add olive oil one tablespoon at a time and blend until smooth. Taste and add salt and pepper as desired.
  5. Scoop pesto into a bowl and set aside.
  6. Slice the tomatoes and squash into relatively thin pieces, about about 1/8- to 1/4-inch thick, and set onto a paper towel to drain excess liquid. Sprinkle with pepper and additional rosemary, as desired.
  7. After 45 minutes has elapsed, preheat the oven to 425° F and remove the crust from the fridge.
  8. Let the crust sit for about 30 seconds, until it is slightly less stiff—if too hard, the dough will break as you roll it out.
  9. Flour your work surface and rolling pin, and roll the dough to a circle of about 1/4-inch thickness.
  10. Lightly grease a baking sheet, place crust on top, and refrigerate it for an additional 5 to 10 minutes.
  11. Spread pesto with a frosting knife across the chilled dough, leaving about 1 1/2 inches from the edge.
  12. Alternating between tomato and squash pieces, arrange the two on top of the pesto mixture in a ring-shaped formation. Crumble a small handful of feta over the top.
  13. Repeat arrangement for a second layer. Add a sprinkle of feta, a squeeze of lemon juice, and additional salt and pepper as desired.
  14. Carefully fold the edges of the dough so they are snuggly wrapped over the filling.
  15. Whisk the egg and brush it evenly over the crust.
  16. Bake 25 to 30 minutes, or until the crust is golden brown.
  17. Remove and cool on the baking sheet for 10 minutes, then transfer to a wire rack and cool an additional 30 to 45 minutes. Slice and enjoy!

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