Fresh Tomato Galette
An easy, seasonal, fresh Tomato Galette to make in the summer when all the produce has the best flavor. Crisp and buttery shortcrust pastry is folded over a homemade pesto and layered with slices of ripe summer tomatoes.
Equipment
Ingredients
- 6-8 Large tomatoes
Shortcrust pastry
- 115 grams (½ cup) butter
- 230 grams (2 cups - 2 tbsp) plain flour
- 1 teaspoon salt
- 1 egg yolks
- 3-8 tablespoon (3 tablespoon) water
Pesto filling
- 40 grams (1 cup) Basil
- 50 grams (¼ cup) Parmesan cheese (grated) or other hard Italian cheese
- 25 grams (1 cup) Pine nuts
- 1 teaspoon (5 tablespoon) Dried thyme
- ½ tablespoon Lemon juice
- 30 ml Olive oil
- Salt and pepper
- 1 egg (for egg wash)
Instructions
Make the shortcrust pastry
- Sift the flour and salt into a large mixing bowl and add the butter in 1-inch cubes. Use your fingertips to quickly rub the butter and flour together until the mixture resembles coarse sand with no large clumps of butter.
- Mix the egg yolk and cold water together and add half of it to the flour/butter mixture, swirling it in with one of your hands. Add more of the egg yolk/water one tablespoon at a time, until the pastry comes together into a ball with no crumbs left at the bottom of the bowl. Wrap in plastic food wrap and refrigerate for 30 minutes.
- Roll the pastry out into a circle on a piece of parchment paper
- Transfer the parchment paper onto a baking tray, cover it, and chill it again until you are ready to assemble the galette and bake.
Salt the tomatoes
- Slice the tomatoes into rounds and place them into a sieve over a bowl or tray, layered with salt. Leave them for 30 minutes to draw out excess moisture. Pat them dry with paper towels to soak up as much as you can.
Make the pesto
- Toast the pine nuts by tossing them in a frying pan over medium heat until lightly golden, then allow them to cool.
- Blend the pine nuts, grated cheese, lemon juice, garlic powder, basil leaves, olive oil, and dried thyme until you have a thick paste. Season to taste with salt and pepper.
Baking the galette
- Preheat your oven to 200 degrees Celsius / 400 degrees Fahrenheit.
- Spread a layer of the pesto over the pastry, leaving a 1-2 inch margin around the edges.
- Add the tomatoes on top of the pesto, adding 3-4 layers.
- Fold the edges of the pastry in over the tomatoes. Brush the pastry with an egg wash and bake immediately for around 45 minutes. If the pastry browns too fast, add some foil in a ring over the edges of the galette to protect it and return to the oven.
- Allow the tart to cool for at least 15 minutes before slicing and serving.
Notes
You can use store-bought pastry and store-bought pesto to make this recipe even easier!
Nutrition
Calories: 384kcalCarbohydrates: 35gProtein: 9gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 79mgSodium: 266mgPotassium: 370mgFiber: 3gSugar: 3gVitamin A: 1970IUVitamin C: 19mgCalcium: 140mgIron: 3mg
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