Golden, rustic tomato pesto galette — flaky crust, juicy tomatoes, and a layer of basil pesto that tastes like summer in every bite.
A galette always feels fancy even though it’s really just a pie without rules. This one is all about summer comfort: buttery, flaky crust, a smear of basil pesto, plenty of Parmesan, and layers of juicy tomatoes baked until they almost melt. It looks rustic and impressive, but it’s so simple to make. I love serving it as a light dinner with a green salad, or cutting it into wedges as a shareable appetizer. And honestly, the best part is sneaking a bite of that golden cheesy crust while it’s still warm.
Galette Ingredients:
Thinly sliced heirloom tomatoes or cherry tomatoes, sprinkled with salt 15 minutes prior to draw out excess moisture
1/3 cup parmesan cheese, for sprinkling
Flaked salt, for finishing
Toppings: hot honey, ricotta, basil leaves, olive oil
Preheat oven to 415F.
Spoon roughly ¼ cup of basil pesto into the center of the rolled-out dough, leaving a 1–2 inch border around the edges. Scatter 1½ cups of shredded Parmesan over the pesto, then arrange the tomato slices in an even layer on top.
Fold the edges of the dough up and over the filling to form a rustic crust. Brush the crust with egg wash, sprinkle with the reserved Parmesan, and finish with a pinch of flaky salt.
Bake in the preheated oven for 45–55 minutes, until the crust is golden and crisp. Let the galette rest on the baking sheet for about 15 minutes before garnishing and slicing.
Small-Batch Basil Pesto
Ingredients
¼ cup toasted pine nuts
1 tablespoon fresh lemon juice
½ small garlic clove
⅛ teaspoon sea salt
A few twists of black pepper
1 cup fresh basil leaves, lightly packed
2 tablespoons extra-virgin olive oil (add a splash more if you prefer it looser)
2 tablespoons freshly grated Parmesan cheese (optional)
Instructions
Prep the nuts: If not already toasted, lightly toast the pine nuts in a dry skillet over medium heat until golden and fragrant, 3–5 minutes. Let cool.
Blend base ingredients: In a food processor or small blender, combine the cooled pine nuts, lemon juice, garlic, salt, and pepper. Pulse until finely chopped.
Add basil: Toss in the basil leaves and pulse again until everything is broken down.
Stream in oil: With the motor running, drizzle in the olive oil until the mixture comes together. Add more oil if you want a looser consistency.
Finish: Stir in Parmesan if using, or leave it out for a dairy-free version. Taste and adjust seasoning as needed.
CRUST Ingredients
1 stick + 1 tablespoon unsalted butter (cut into cubes)
⅓ cup ice water
1½ teaspoons apple cider vinegar
1½ teaspoons sugar
½ teaspoon kosher salt
1½ cups all-purpose flour
Instructions
Prep the butter and liquid: Cut butter into small cubes (about ½ inch) and freeze for at least 15 minutes. In a measuring cup, combine the ice water, vinegar, sugar, and salt. Stir until dissolved, then keep chilled in the freezer while you prepare the flour.
Mix the base: Add the flour to a chilled mixing bowl. Toss in the frozen butter cubes. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
Add liquid: Drizzle in the cold water mixture a tablespoon at a time, gently tossing and then pressing the dough together with your hands. Stop as soon as the dough holds together—don’t overwork it.
Chill the dough: Shape into a disk, wrap tightly in plastic, and refrigerate for at least 1 hour.