Summer
Tomato Galette
- Prep time 45 minutes
- Cook time 35 minutes
- Serves 2
Author Notes
After making single pie crusts for galettes by hand for tomato galettes, I fiddled around with making the crust in the food processor and was really happy with the results. Doing so produces a more uniform crust that works really well for a galette and the entire process and technique is quite easy which feels in-line with the ethos of a simpler, rustic galette. —Sarah Hornung
What You'll Need
Ingredients
- Savory Parmesan Crust
-
160 grams
Flour
-
115 grams
Unsalted butter, cold and cut into cubes
-
20 grams
Parmesan cheese
-
1/2 teaspoon
Salt
-
3-4 tablespoons
Ice water
- Pesto and Galette Assembly
-
60 grams
Basil
-
20 grams
Parmesan cheese
-
4 tablespoons
Olive Oil
-
1
Lemon
-
1
Garlic Clover
-
5
Garlic Large Heirloom Tomatoes
Directions
- Savory Parmesan Crust
- Blitz the flour, butter, Parmesan cheese, and salt in a food processor until it takes on the texture of damp sand
- Add a tablespoon of ice water and blitz for 5-8 seconds, repeat these two steps, adding a second, third, and if necessary fourth tablespoon of ice water and blitzing for 5-8 seconds after until the dough begins to come together -- you will see it begin to form a ball in the food processor, that's how you know it's begun to come together
- Overturn dough into a large mixing bow and give it about 3 traditional kneads with the heel of your hand and then form it into a disk and refrigerate for at least 30 minutes (The dough can be made up to a week in advance and refrigerated.)
- Pesto and Galette Assembly
- Slice the tomatoes evenly and salt generously and set them aside while you make the pesto and roll out the dough -- salting them and allowing them to weep a bit will prevent your galette from being soggy
- Blitz the basil, Parmesan cheese, olive oil, garlic, and the zest of 1 lemon in a food processor or with an immersion blender
- Roll out your dough into a 14" circle and move onto a parchment covered baking sheet
- Very gently, press the lid of a 10" or 12" pot lid into your dough so that you have a very faint making of a 10" guideline -- This is optional, but it helps me make sure that the galette is a circle
- Spread the pesto within the guideline that you have made for yourself -- if you have used a 10" pot lid, which is more common than a 12" one, I find it's easy to eyeball the additional 2"
- Arrange your tomatoes in concentric circles
- Fold the edges of the crust up neatly
- Bake for 35 minutes at 350 degrees
- Allow to cool before slices and eating!
See what other Food52ers are saying.