Heirloom Tomato Pesto Galette
Ingredients
The dough
-
1 ¾
cups
all-purpose flour
-
1
tablespoon
granulated sugar
-
¼
cup
coarse cornmeal
-
¼
teaspoon
salt
-
½
cup
cold butter
-
⅓
cup
buttermilk
The filling
-
3
large
heirloom tomatoes
-
⅓
cup
basil pesto
-
1
egg
beaten
Instructions
- Make the dough by combining flour, sugar, cornmeal, and salt in a food processor, then add butter and pulse until coarse meal forms.
- Add buttermilk while processing until the dough forms a ball, then refrigerate for at least 45 minutes.
- Preheat the oven to 350°F and roll out the dough into a 14-15 inch circle on parchment paper.
- Spread pesto on the dough and arrange tomato slices on top, leaving a 2-inch border, then fold the border over the tomatoes.
- Brush the edge of the dough with beaten egg and bake for 45 minutes until golden brown.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
5g
Sodium
300mg
Cholesterol
40mg
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