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Cheesy Heirloom Tomato Galette with Sun-Dried Tomato Pesto

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  • Author: Amanda
  • Yield: 6 to 8 servings 1x

Description

Indulge in this Cheesy Heirloom Tomato Galette with Sun-Dried Tomato Pesto—a rustic, flaky pastry filled with juicy heirloom tomatoes, rich cheeses, and punchy sun-dried tomato pesto. Perfect for showcasing summer’s bounty, this savory galette is bursting with flavor.

Ingredients

Scale

DOUGH:

  • 1/4 cup (33 grams) ground Parmesan*
  • 1–1/4 cups (160 grams) all-purpose flour
  • 1/4 teaspoon kosher salt
  • 8 tablespoons (113 grams) butter, cut into 1/2-inch cubes and cold
  • 2 teaspoons lemon juice
  • 1/4 cup (65 grams) crème fraîche or sour cream
  • 3–4 tablespoons ice-cold water

SUN-DRIED TOMATO PESTO:

  • 1 garlic clove
  • 1/4 cup (35 grams) toasted pine nuts
  • 1 cup (110 grams) sun-dried tomatoes
  • 1/4 cup (23 grams) ground Parmesan*
  • 3 tablespoons torn basil leaves
  • Pinch of chili flakes
  • 1/3 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste

TO ASSEMBLE:

  • 2–1/2 pounds heirloom tomatoes, cut into 1/2-inch-thick slices
  • One 5.3-ounce wheel Boursin cheese, any flavor you like, at room temperature
  • 2 tablespoons heavy cream
  • 2–1/2 ounces coarsely grated Gruyere cheese**
  • 2–1/2 ounces coarsely grated Gouda cheese**
  • 1 egg
  • 2 tablespoons Italian seasoning***
  • 3 tablespoons (17 grams) ground Parmesan*
  • Fresh basil, for serving
  • Basil oil, store-bought or homemade, for serving****

Instructions

  1. To make the dough: In the bowl of a food processor, combine the ground Parmesan, flour, and salt; pulse to combine. Add the cold butter and pulse 10–15 times until pea-sized crumbs form. Add the lemon juice and crème fraîche; pulse again to combine. Add 3 tablespoons of water to start and pulse several times to combine. Squeeze some of the dough together; if it forms a ball and isn’t sticky, you’ve added enough water. If it still feels dry and crumbly, add the remaining tablespoon of ice water. Pour the dough onto a piece of plastic wrap and use the plastic wrap to help you form it into a ball. Wrap it completely and refrigerate for 1–2 hours.
  2. To make the sun-dried tomato pesto: In the bowl of a food processor, combine the garlic and pine nuts; process until a chunky paste forms. Add the sun-dried tomatoes and process until the tomatoes are well-chopped. Add the Parmesan, basil, chili flakes, and olive oil; pulse 10–15 times to combine. The pesto should be cohesive and well-combined but still a little chunky. Transfer to a bowl, and season to taste with salt and pepper. Cover and set aside.
  3. Lay the tomato slices out on a large sheet pan with a wire rack set inside. Season with kosher salt and allow to drain for 1 hour.
  4. In a small mixing bowl, whisk together the Boursin and heavy cream until completely smooth. Set aside.
  5. Preheat the oven to 400°.
  6. About 10 minutes before you want to roll out the galette dough, remove it from the refrigerator. Lightly flour a work surface and rolling pin and roll the dough into an approximately 13-inch circle, reflouring the surface and moving the dough around as necessary to avoid sticking. Transfer to a piece of parchment paper set on a large sheet pan and refrigerate for 15 minutes.
  7. To assemble: Spread the Boursin on the base of the galette dough, leaving about a 1-1/2 to 2-inch border uncovered. Spread about 1/2 cup of the sun-dried tomato pesto on top of the Boursin. Sprinkle with the Gruyere and Gouda cheeses. Pat the tomato slices dry and arrange on top. Fold the edges of the dough over the filling, overlapping the pieces as necessary to completely close the edges (much of the filling should be visible in the center—you’re not completely enclosing the galette). If you have any tears, pinch the dough back together; you don’t want the filling to be able to escape out the sides.
  8. Beat the egg with a splash of water until completely homogenous. Brush the egg wash over the dough, then sprinkle with the Italian seasoning and ground Parmesan.
  9. Transfer the galette to the oven and bake for 30–40 minutes or until the crust is deeply golden and the bottom is crisp. Allow to cool at least 30 minutes before cutting into slices. Serve with fresh basil and a drizzle of basil oil.

Equipment

Notes

*To make ground Parmesan for this recipe, add about 80 grams of Parmesan chunks into the bowl of a food processor and process for 50–60 seconds.

**You can use any grating cheeses you like; I love the flavor of Gruyere and the meltability of Gouda.

***Use any Italian seasoning you like; I’m partial to spices from The Spice House, and I used their Tuscan Olive Oil Seasoning in this recipe.

****To make homemade basil oil, blanch 50 grams of basil leaves in boiling water for 1 minute, then immediately transfer to an ice bath. Wring the excess water out, then put the basil in a high-powered blender. Add 1/3 cup extra-virgin olive oil and process until as smooth as possible. Strain through cheesecloth set over a bowl. You’ll have a vibrant green basil oil that you can store in the refrigerator.

Inspiration: galette dough adapted from Smitten Kitchen

  • Category: Savory Pies & Tarts, Summer, Vegetarian

Find it online: https://nevernothungry.com/cheesy-heirloom-tomato-galette-with-sun-dried-tomato-pesto/