Heirloom Tomato Galette with Arugula Pesto

5 from 6 votes

This rustic heirloom tomato galette features summers sweet heirloom tomatoes that are layered on top of spicy arugula pesto.

Prep Time10

Cook Time25

Resting Time20

Total Time55

Course: Appetizer, Brunch, Main Course

Cuisine: American, French, Italian

Keyword: heirloom tomato galette

Servings: servings

Calories: 484kcal

Author: Samantha Ferraro

Cost: $10

Equipment

Ingredients

Arugula Hazelnut Pesto

3 cups Arugula
½ cup hazelnuts finely chopped
½ cup olive oil
¼ cup grated Parmesan cheese
1 teaspoon lemon zest
2 teaspoons fresh lemon juice
½ teaspoon Kosher salt to taste
¼ teaspoon ground black pepper

Dough

1 ¼ cups all purpose flour
¼ teaspoon salt
8 tablespoons unsalted butter cold cut into small cubes
¼ cup Greek yogurt
2 teaspoons fresh lemon juice
¼ cup ice cold water

Tomato Filling

2-3 medium heirloom tomatoes sliced thin
Olive oil for drizzling
Egg wash 1 egg + splash of water
Flakey salt for garnish

US Customary - Metric

Instructions

Start with the Arugula Pesto. In a food processor add hazelnuts and pulse until finely ground. Add arugula, grated Parmesan cheese, lemon zest and juice and salt and pepper.
Continue to pulse and as the pesto is blending, slowly drizzle in olive oil until desired consistency. When done, taste for seasoning and adjust as needed. Spoon pesto into sealed jar and refrigerate until ready to use.
Make the galette dough. To a clean food processor, add flour, salt and cold cubed butter and pulse until the mixture looks like small peas.
In a small bowl, whisk the Greek yogurt, lemon juice and water and add to the flour mixture and pulse until blended together. You can test the dough by squeezing a small piece of dough with your hands and f it sticks together easily, it's ready.
Using very floured hands, form dough into a disk, wrap in plastic wrap and allow to rest in the fridge for 30 minutes.
Prep the Tomatoes. Meanwhile, slice your tomatoes thin and place them on double lined paper towels. Sprinkle tomatoes with salt and cover with another sheet of paper towel. This will allows the tomatoes to release moisture so your tart won't get soggy.
Dust a clean work surface with flour and roll out dough to about a 10-12 inch circle.
Once dough is rolled out, transfer it to a non-stick baking sheet. The dough is fragile so it needs to be on the baking sheet before toppings are added. Spread a thin layer of pesto onto the dough leaving a 1 inch border around.
Layer tomato slices over the pesto, overlapping if needed.
Fold the border over and brush the dough with egg wash. Sprinkle everything with flakey salt and drizzle the tomatoes with a bit of olive oil.
Bake the tomato galette at 400 degrees Fahrenheit for 25 minutes until the crust is golden brown.
Serve warm or at room temperature.

Notes

The pesto recipes makes enough for 2 cups, so there will be extra.

If you don't have or like hazelnuts, substitute almonds or pine nuts.

Serve the galette warm or at room temperature.

You can make the dough ahead of time and keep in the fridge for up to 3 days in advance. You can also freeze the dough: wrap tightly in plastic wrap and place in resealable plastic bag for up to a month in the freezer.

Recipe adapted from my zucchini galette which was formerly adapted from Smitten Kitchen

Nutrition