Heirloom Tomato Galette
This Heirloom Tomato Galette is delicious and deceptively easy to make with refrigerated pie dough, summer tomatoes, shallots and pesto.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoons basil pesto
- 1.5 tablespoons extra virgin olive oil
- 3 heirloom tomatoes sliced 0.5 inch thick
- 3 tablespoons lemon juice from 1 lemon
- 1 teaspoon sugar
- 3 tablespoons shallots thinly sliced
- 1 prepared pie dough round refrigerated kind like Pillsbury
- basil leaves for garnish
- Sumac optional for garnish
- Salt & freshly ground pepper to taste
Instructions
Preparation Steps
- In a shallow dish, gently toss tomatoes with 1.5 tablespoons lemon juice, sugar, 1 tablespoon olive oil, 1 teaspoon kosher salt and black pepper; reserve.
- In a small bowl, combine shallots with remaining lemon juice, remaining olive oil, 0.125 teaspoon salt & pepper; reserve.
- Drain tomatoes and pat them dry.
- Place pie dough on a parchment-lined baking sheet. Leaving a 2-inch rim of dough, spread pesto evenly in the center; layer with tomatoes and shallots on top of the pesto. Fold the rim of dough into rustic pleats, covering some of the filling. Refrigerate, minimum 15 minutes to set.
- Preheat oven to 375°F; bake galette until crust is golden, 35-40 minutes.
- Garnish with sumac & basil; slice into 8 and serve warm or at room temperature.