This time of year our “garden” is bursting with produce and fresh herbs. Unfortunately, our garden is limited to a handful of large pots on our balcony, but even so I can’t seem to use up our basil fast enough! Someday I will have the kind of mass harvest I dream of for making huge batches of tomato sauce from my own garden. Until then, I like to take full advantage of the things we are able to grow!
With lots of tomatoes and basil on hand we tend to have caprese salads pretty often (or more like every week). I don’t think I will ever get tired of the classic combination of garden fresh tomatoes with fresh basil and mozzarella. However, I am always looking for new ways to incorporate these items which is where this galette comes in!
Galettes are rustic tarts that can be made as a sweet dessert with fruit or they can be savory. In the fall, I love to make this butternut squash and caramelized onion galette but this tomato with walnut arugula pesto galette just screams summer!
Traditional pesto uses basil, pine nuts, garlic, olive oil and Parmesan cheese but did you know that you can switch up the greens and nuts to completely transform the flavor? In this recipe, I chose to use arugula we picked up from our local farmers market, combined with a handful of basil from our garden and walnuts we already had in the pantry. This combination works really well, but feel free to change it up! If you grew kale or spinach in your garden this year or if you are receiving it in your CSA boxes, use that! Whatever greens you choose, I would still recommend adding the handful of basil because it really adds a touch of brightness and helps cut the bitterness of the greens.
If you have extra pesto, it keeps well in the refrigerator and can be added to pasta dishes, sandwiches or flatbreads throughout the week. Another thing to keep in mind is that the galette dough can be made several days in advance and kept wrapped in the refrigerator until you are ready to roll it out.
It’s been really hot here in Boston, but this recipe is definitely worth turning on the oven!
- For the crust:
- 1¼ cups all purpose flour, plus more for work surface
- ¼ teaspoon salt
- 8 Tablespoons unsalted butter, cut into pieces
- ¼ cup plain Greek yogurt
- 2 teaspoons cider vinegar or fresh lemon juice
- ¼ cup ice water
- For the Pesto:
- ½ cup walnuts
- 2 cloves of garlic, peeled
- big handful of arugula
- big handful of basil
- Juice of ½ lemon
- Pinch of salt and black pepper
- ¼ cup olive oil
- For the filling:
- 3 medium tomatoes, sliced
- 1 egg yolk beaten with 1 teaspoon water, for glaze
- 1-2 Tablespoons of fresh basil, chopped
- Start by making the pastry. In a large bowl, combine flour and salt.
- Add the butter and using a pastry blender, break up the butter into small pieces, no larger than the size of peas. If you don’t have a pastry blender, feel free to use your fingers!
- In a smaller bowl, whisk together Greek yogurt, vinegar and ice water.
- Pour wet mixture over the butter-flour mixture and stir until a dough forms. Knead the dough a few times on the counter if needed to bring it together.
- Form the dough into a ball, wrap in plastic and chill in the refrigerator for at least 1 hour.
- While the dough is chilling, make the pesto. Add the walnuts and garlic to the bowl of a food processor and pulse together. Then add the arugula, basil, lemon, salt and pepper. Pulse again. Then add the olive oil and pulse until the pesto is your desired consistency. Add more olive oil if you prefer a smoother texture. Taste and adjust seasonings as needed.
- Now assemble the galette: Heat oven to 400 degrees. On a floured counter, roll the dough out into a 16 inch round.
- Transfer the dough to a parchment paper lined baking sheet.
- Spread desired amount of pesto in the center of the dough, leaving about a 2-inch border and place the sliced tomatoes in a single layer on top of the pesto.
- Fold the dough along the border, pleating the edges. The center will be open.
- Whisk egg yolk and water together and brush over exposed crust.
- Bake galette for 40-45 minutes, or until golden brown. Remove from the oven and top with basil. Let cool slightly for about 5 minutes and then cut into wedges to serve.