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Heirloom Tomato Basil Galette

Prep Time 2 hours 30 minutes
Cook Time 45 minutes

Ingredients

Cashew Pesto

  • 1/4 cup whole, unsalted cashews
  • 2 cups loose fresh basil leaves
  • 6 tbsp olive oil

Dough

  • 1 cup all purpose flour
  • 1 cup whole spelt flour (shoutout to Fat Chance Farmstead for this delicious local option)
  • 3/4 cup butter, cold
  • 2 tsp salt
  • 1 tbsp apple cider vinegar
  • 1/2 cup ice water

Galette & Garnish

  • 4-5 varied size & colour heirloom tomatoes
  • 2-3 large cherry tomatoes
  • salt
  • 1/4 cup grated parmesan
  • 1/4 cup minced garlic
  • 1 egg
  • 1/4 cup soft cheese of choice (I used goat, but burrata or even crumbled feta would be lovely as well)
  • 1 tsp balsamic vinegar
  • 2 tsp sugar
  • fresh basil leaves for garnish

Instructions

Pesto

  1. Place 1/4 cup of cashews in a clean jar with 3/5 cup room temperature water and leave to soak overnight. Drain.

  2. Place cashews, basil leaves and oil in a food processor and blend until homogenous.

Dough

  1. Cut cold butter into large chunks. Place in a stand mixer, blender with dough setting, or food processor with both flours and salt. Blend on a low setting until butter chunks are pea-sized. Transfer to a bowl.

  2. Add the apple cider vinegar and half of the ice water. Stir with a fork. Add more water a little at a time until the dough starts to come together.

  3. Flour a work surface and turn the dough onto it. Knead gently until a ball forms with no dry flour left.

  4. Place in a container in the fridge and chill for up to 2 hours (I'm impatient and did less).

Galette

  1. While the dough is chilling, pre-heat your oven to 400 degrees.

  2. Slice your heirloom and cherry tomatoes into 1/2 cm slices. Salt both sides and place on paper towel so the tomatoes release excess moisture.

  3. Beat the egg.

  4. Once the dough is ready (or you run out of patience), remove from fridge, place on a floured work surface and roll out until it's between 1/8-1/4 inch thick. Don't worry about precise shape.

  5. Line a baking sheet with parchment and transfer your dough onto it.

  6. Use a spoon to make a thin layer of pesto around the middle of the dough, leaving about an inch around the outside bare. Sprinkle the pesto with half of your parmesan and half of your minced garlic.

  7. Now, place your tomato slices in a single layer on top of the pesto. Use your artistic creativity to create a masterpiece that showcases those juicy fruits! Cherries or odd edges can fill in gaps, and don't worry if there's some overlap.

  8. Sprinkle the rest of your parm and garlic on top.

  9. Fold over and pinch the edges to create a "crust" and brush this with your egg wash.

  10. Bake for 40-55 minutes, until crust and cheese is golden and crispy.

  11. While baking, mix your sugar and balsamic vinegar to make a glaze.

  12. Once done, allow your galette to cool for 15 minutes, then add garnishes. Crumble or scoop your soft cheese, add a balsamic drizzle, place your basil leaves. I use a pizza cutter to serve and enjoy!