Ingredients
Crust:
- 2 cups sifted all-purpose flour
- 1 teaspoon salt
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 large egg, lightly beaten
- ½ teaspoon white vinegar
- ¼ cup ice cold water
- ¾ cups cold unsalted butter, cut into pieces
- ½ cup finely grated parmesan cheese
Filling:
- 2 to 3 large homegrown tomatoes, sliced
- 1 cup mayonnaise
- 2 garlic cloves, minced
- ½ cup freshly grated sharp cheddar cheese
- ¼ cup freshly grated parmesan cheese, plus more for topping
- 3 tablespoons pesto
- Kosher salt and pepper
For Egg Wash:
- 1 large egg + 1 teaspoon water, beaten
Instructions
- Prepare the Dough: Combine flour, salt, basil, and oregano in a food processor. Add egg, vinegar, water, butter, and parmesan. Pulse until dough forms.
- Chill the Dough: Wrap dough in plastic wrap and refrigerate for 30 minutes.
- Prepare the Filling: Salt tomato slices and let sit. Mix mayo, garlic, cheddar, parmesan, pesto, salt, and pepper.
- Assemble the Galette: Roll out dough, spread cheese filling, top with tomatoes, fold edges, brush with egg wash.
- Bake: Bake at 400°F for 40-45 minutes until golden. Top with basil and parmesan. Let cool before serving.
Notes
- This galette is best enjoyed fresh out of the oven for optimal flavor and texture.
- Experiment with different cheeses or herbs to customize the flavors to your liking.
- Serve with a side salad for a complete meal.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450 kcal
- Sugar: 2g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 95mg
