Tomato Galette

Directions

1. Savory Parmesan Crust
2. Blitz the flour, butter, Parmesan cheese, and salt in a food processor until it takes on the texture of damp sand
3. 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
4. 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.)

1. Pesto and Galette Assembly
2. 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
3. Blitz the basil, Parmesan cheese, olive oil, garlic, and the zest of 1 lemon in a food processor or with an immersion blender
4. Roll out your dough into a 14" circle and move onto a parchment covered baking sheet
5. 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
6. 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"
7. Arrange your tomatoes in concentric circles
8. Fold the edges of the crust up neatly
9. Bake for 35 minutes at 350 degrees
10. Allow to cool before slices and eating!