Tomato Zucchini Galette
A rustic tomato and zucchini galette with sun-dried tomato pesto highlights the freshest seasonal summer produce.
For the crust
- To make the crust, combine the flour, salt, and butter in the bowl of a food processor and process for a few seconds (alternatively, cut butter into the flour with a pastry blender). Sprinkle the ice water over the flour mixture and pulse (or mix) just until the pastry begins to come together, another 5 to 10 seconds. Gather the dough together and shape into a disk, wrap tightly with plastic wrap, and refrigerate for at least 30 minutes. This can be made several days ahead of time and kept refrigerated until you are ready to use it.
- To make the pesto, combine the sundried tomatoes, parmesan cheese, basil, and garlic in a food processor or blender. Pulse a few times. Slowly add the olive oil and continue to pulse until the pesto reaches a consistency somewhere between a paste and liquid. Add salt and pepper to taste.
- Thinly slice the tomatos and zucchini using a mandolin or carefully by hand.
- Preheat the oven to 375F and line a baking sheet with parchment paper. Remove the dough from the refrigerator and place it on the lightly-floured parchment paper. Roll the dough into a large circle using a floured rolling pin, to a size around 12 inches in diameter. If you only refrigerated the dough for 30 minutes, it will be quite soft, but don’t worry, it will bake up just fine.
- Spread about 1/3 of a cup of the tomato pesto in the center of the dough and spread it out to within an inch and a half of the edge of the dough. Lightly drizzle olive oil on top of the pesto. Arrange the sliced zucchini and tomatoes in a single layer over the top.
- Fold the ends of the dough up over the vegetables, overlapping the edges and creating pleats around the galette.
- Bake for 35 to 40 minutes, until the crust is golden. Allow the galette to cool for 5 minutes before serving, and garnish with freshly grated cheese.