Heirloom Tomato Galette
This Heirloom Tomato Galette is delicious and deceptively easy to make with refrigerated pie dough, summer tomatoes, shallots and pesto.
Foto: Skinnytaste
Ingredients
- 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
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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.
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In a small bowl, combine shallots with remaining lemon juice, remaining olive oil, 1/8 teaspoon salt & pepper; reserve.
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Drain tomatoes and pat them dry.
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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.
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Preheat oven to 375°F; bake galette until crust is golden, 35-40 mins.
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Garnish with sumac & basil; slice into 8 and serve warm or at room temperature.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (10% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| basil pesto | 2 tablespoons | - | - |
| extra virgin olive oil | 0.5 tablespoons | - | - |
| heirloom tomatoes | 3 | $0.75/kg | $0.23 |
| lemon juice | 3 tablespoons | - | - |
| sugar | 1 teaspoon | - | - |
| shallots | 3 tablespoon | - | - |
| prepared pie dough round | 1 | - | - |
| basil leaves for garnish | - | - | - |
| Sumac | - | - | - |
| Salt & freshly ground pepper | - | - | - |
*Estimated market prices, may vary by region
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