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Fresh Tomato Galette with Basil, Parmesan, and Pine Nuts Recipe

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3.9 from 8 reviews

This Fresh Tomato Galette recipe features a flaky shortcrust pastry filled with layers of juicy, salted tomatoes and a vibrant homemade basil pesto with pine nuts and Parmesan cheese. The rustic tart is perfect for a summer appetizer or light meal, combining buttery pastry, aromatic herbs, and tender tomatoes baked to perfection.

  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings

Ingredients

Pastry

  • 230 grams plain flour
  • 1 tsp salt
  • 115 grams butter, cubed
  • 1 egg yolk
  • 3-8 tbsp cold water

Tomato Filling

  • 6-8 large tomatoes
  • Salt (for drawing out moisture)

Pesto

  • 40 grams fresh basil leaves
  • 50 grams Parmesan cheese, grated (or other hard Italian cheese)
  • 25 grams pine nuts
  • 1 tsp dried thyme
  • ½ tbsp lemon juice
  • 30 ml olive oil
  • Garlic powder (quantity not specified, approximately ½ tsp recommended)
  • Salt and pepper to taste

For Assembly

  • 1 egg (for egg wash)

Instructions

  1. Make the shortcrust pastry: Sift the flour and salt into a large mixing bowl. Add the cubed butter and use your fingertips to quickly rub the butter into the flour until the mixture resembles coarse sand with no large clumps.
  2. Add egg yolk and water: Mix the egg yolk and cold water together. Add half of this mixture to the flour and butter, swirling it in with your hand. Add more liquid, one tablespoon at a time, until the dough comes together into a ball without crumbs. Wrap in plastic wrap and refrigerate for 30 minutes.

  3. Roll and chill pastry: Roll out the pastry on parchment paper into a circle. Transfer the parchment paper with the pastry onto a baking tray, cover, and chill until ready to assemble and bake.
  4. Salt the tomatoes: Slice the tomatoes into rounds and layer them in a sieve or colander sprinkled with salt. Leave for 30 minutes to draw out excess moisture. Pat dry with paper towels to remove any remaining moisture.
  5. Toast the pine nuts: In a frying pan over medium heat, toss the pine nuts until lightly golden. Remove from heat and let cool.
  6. Make the pesto: Blend the toasted pine nuts, grated Parmesan cheese, lemon juice, garlic powder, basil leaves, olive oil, and dried thyme until forming a thick paste. Season with salt and pepper to taste.
  7. Preheat the oven: Set your oven to 200°C (400°F) to prepare for baking.
  8. Assemble the galette: Spread a layer of pesto over the chilled pastry, leaving a 1-2 inch border around the edges. Arrange 3-4 layers of the salted tomato slices on top of the pesto.
  9. Fold and brush pastry: Fold the edges of the pastry up over the tomatoes, creating a rustic crust. Beat the egg and brush it over the pastry edges to create an egg wash.
  10. Bake the galette: Bake the galette immediately for about 45 minutes. If the crust browns too quickly, cover the edges with foil to prevent burning. Bake until the pastry is golden and the tomatoes are cooked.
  11. Cool and serve: Let the galette cool for at least 15 minutes before slicing and serving. This allows the filling to set slightly for easier serving.

Notes

  • The garlic powder amount is not specified; ½ teaspoon is recommended for balanced flavor.
  • If pastry edges brown too quickly during baking, cover them with foil to prevent burning.
  • Using ripe, firm tomatoes will yield the best texture and flavor.
  • The pesto can be adjusted to taste by adding more lemon juice or olive oil for different consistencies.
  • Chill the pastry well before rolling out and assembling to ensure a flaky crust.
  • Author: Amelia
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/fresh-tomato-galette-with-basil-parmesan-and-pine-nuts-recipe/