Galette (Savory)




Combine flour and salt in processor, pulse to mix. Add butter, pulse until mixture resembles fine crumbs. Add ice water and vinegar, incrementally, pulsing until dough becomes cohesive. Wrap tightly in plastic wrap. Refrigerate at least 1-2 hours or overnight.

Preheat oven to 400. Slice tomatoes to 1/4 inch thick, salt both sides and transfer to paper towels to release excess moisture (at least 10 min). Roll out dough on a lightly floured silpat, shape into desired size. Spread thin layer of pesto, leaving 1-2 inch border to edge. Sprinle 3/4 of the cheese on top of the pesto, then layer tomatoes on top. Lift pastry edge and fold over filling to make a pleated border. Sprinkle on remaining parmesan, brush egg wash over border.

Bake galette 45-55 minutes, until bubbling and edges are golden. Allow to cool before adding garnish and serving.