Tomato Galette
13 ingredients
1 steps
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
-
1["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 \r\n(The dough can be made up to a week in advance and refrigerated.)", "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""
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