Heirloom Tomato Galette
This Heirloom Tomato Galette is delicious and deceptively easy to make with refrigerated pie dough, summer tomatoes, shallots and pesto.
Foto: SkinnytasteIngredients
- 2 tablespoons basil pesto
- 1 1/2 tablespoons extra virgin olive oil
- 3 heirloom tomatoes (sliced 1/2 inch thick)
- 3 tablespoons lemon juice (from 1 lemon)
- 1 teaspoon sugar
- 3 tablespoon shallots (thinly sliced)
- 1 prepared pie dough round (refrigerated kind like Pillsbury)
- basil leaves for garnish
- Sumac (optional for garnish)
- Salt & freshly ground pepper (to taste)
Steps
In a shallow dish, gently toss tomatoes with 1 1/2 tablespoons lemon juice, sugar, 1 tablespoon olive oil, 1 teaspoon kosher salt and black pepper; reserve.
In a small bowl, combine shallots with remaining lemon juice, remaining olive oil, 1/8 teaspoon salt & pepper; reserve.
Drain tomatoes and pat them dry.
Place pie dough on a parchment-lined baking sheet. Leaving a 2-inch rim of dough, spread pesto evenly in the center; layer with tomatoes and shallots on top of the pesto. Fold the rim of dough into rustic pleats, covering some of the filling. Refrigerate, minimum 15 minutes to set.
Preheat oven to 375°F; bake galette until crust is golden, 35-40 mins.
Garnish with sumac & basil; slice into 8 and serve warm or at room temperature.
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