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Heirloom Tomato Galette with Pistachio Basil Pesto

Prep Time

30 mins

Cook Time

45 mins

Serves

6-8

Ingredients

  •  1 cup all purpose flour  
  • 1/4 cup cornstarch 
  • 1 tsp salt 
  • 8 tablespoons unsalted butter, cut into small cubes 
  • 1/4 cup ice water 
  • 1 beaten egg for brushing on the crust 
  • 3 large heirloom tomatoes, sliced 1/4 inch thick 
  • Fresh ground pepper 
  • Salt 
  • Crunchy sea salt  for garnish 
  • 2 tablespoons olive oil for drizzling over finished galette

Pistachio Basil Pesto

  • 1 cup toasted salted pistachios
  • 1 cup packed fresh basil 
  • 2 tablespoons champagne vinaigrette 
  • 1/2 cup good quality extra virgin olive oil 
  • 1/2 teaspoon salt
  • fresh ground black pepper to taste

Steps

1

Cut up the stick of butter in small 1/2 inch cubes and place in the freezer while you prepare the rest of the dough ingredients. 

2

In a food processor, pulse together flour, cornstarch and salt. Add in chilled butter and continue to pulse until the butter is pea sized crumbles. Add in 1/4 cup ice water and blend until the dough comes together in a ball. 

3

Dust the counter with more flour and knead the dough a few times, then form a disk and wrap in plastic wrap. Chill in the refrigerator while you prepare the pesto and tomatoes. 

4

Lay paper towels on a work surface and slice tomatoes. Lay them out in a single layer and season with salt. Set aside. 

5

Clean out the bowl of the food processor, add in basil, toasted pistachios, vinegar and olive oil. Blend until combined and then taste. Season with salt and pepper as desired. Set aside.

6

Remove the dough from the refrigerator and dust the counter again with flour and then roll out the dough to approximately 1/8 inch thickness. Spread a thin layer of the pesto over the dough allowing a 2 inch border for folding. 

7

Pat the tomatoes dry then layer the tomatoes in a concentric pattern. Fold over the edges and brush with beaten egg. 

8

Refrigerate the galette and preheat oven to 400 F. Remove from the refrigerator once oven is preheated and bake for 40-45 mins or until golden brown. Drizzle with olive oil and sprinkle with sea salt.

If there was a perfect summer bite…

There’s something about heirloom tomatoes in the summer that makes me emotional. Lol. I mean it’s a little embarassing, but truth be told I really have a very visceral reaction to peak ripeness summer fruit. It’s like a reminder that this is a miraculous fertile planet and how lucky we are to experience its’ fruits. Heirloom tomatoes are the queen of summer, and we are all just fortunate to be in her presence.

Heirloom tomatoes are just how tomatoes should taste. They are not crossbred and are much more beautiful, in my opinon. So, if I were you, I would be looking for all the ways to showcase that intense tomato-y flavor. This recipe is the one. In fact, if there is one recipe period that I recommend every give a go for themselves, this is it! The crust comes out perfect everytime and the pesto you are going to want to put on everything. Any grilled meat, potatoes, vegetables, over burrata.

In fact, the pesto is a whole recipe on its own and you will have some leftover that you should consider my gift to you and a license to experiment with all the possibilities. I have simply tossed in it with some rigatoni and italian sausage and let me tell you, I was a very happy girl.

Summer in a nutshell. Make this with all the heirloom varieties you can find. Even cherry tomatoes!