This Summer Vegetable Galette with Pesto is a delightful combination of flaky pastry, fresh summer vegetables, and aromatic basil pesto. It's perfect for showcasing seasonal produce and makes a beautiful addition to any summer meal.
Ingredients: 1 1/4 cups all-purpose flour. 1/4 teaspoon salt. 8 tablespoons unsalted butter, cold and cut into cubes. 1/4 cup sour cream. 2 teaspoons fresh lemon juice. 1/4 cup ice water. 1/4 cup basil pesto. 1 small zucchini, thinly sliced. 1 small yellow squash, thinly sliced. 1/2 cup cherry tomatoes, halved. 1/4 cup crumbled feta cheese. 1 egg, beaten for egg wash.
Instructions: In a food processor, pulse together flour and salt. Add butter and pulse until mixture resembles coarse meal. In a small bowl, whisk together sour cream, lemon juice, and ice water. Gradually add sour cream mixture to flour mixture, pulsing until dough forms. Shape dough into a disk, wrap in plastic, and chill for 1 hour. Preheat oven to 400F 200C. On a floured surface, roll out dough into a 12-inch circle. Transfer dough to a parchment-lined baking sheet. Spread pesto over dough, leaving a 1-inch border. Arrange zucchini, squash, and tomatoes over pesto. Fold edges of dough over vegetables, pleating as needed. Brush edges of dough with egg wash. Sprinkle feta cheese over vegetables. Bake for 35-40 minutes, or until crust is golden brown. Let cool slightly before slicing and serving.
Prep Time: 20 minutes
Cook Time: 40 minutes
Compagnie compost
