Tomato and zucchini galette with basil pesto and mozzarella. The perfect summer recipe for lazy, stay at home Sunday brunches. Add on with a zingy salad and some crisp wine, and transport yourself to French Riviera.
For the longest time, I shied away from shortcrust pastry and now I can not get over the fact that I was missing out on so many beautiful rustic pies for so long. It is all about taking that first plunge I guess. My first was a peach galette with peach caramel. Check it out here.
You can substitute with courgettes, eggplant and even top with feta, the possibilities are endless. Check out some more galette options –
Apple rum galette
Mushroom and caramelized onion galette
Ingredients for tomato and zucchini galette – 10 inches
- Flour – 1-1/2 cups
- Cold Butter – 1/2 cup, cubed
- Iced water – 8 tbsp
- Salt – 1/2 tsp
- Milk – 2 tsp
- Sesame seeds – 1 tbsp
- Olive oil – 1 tsp
- Cherry tomatoes – 1 cup
- Zucchini – 2/3 cup, sliced
- Tomatoes – 1/3 cup, sliced
- Pesto – 3 tbsp
- Mozzarella cheese – 1/3 cup
Method
- Start by bringing the dough together – add the flour and salt in a food processor, add the butter and blitz until crumbly.
- Add 2tbsp water at a time and start bringing the dough together. Remove from the food processor and knead lightly into a soft dough ball. Make sure you use ice-cold water and don’t knead for too long or else the dough will become loose. Chill for 30 minutes in the fridge.
- Roll out the chilled dough on a silicon mat or a cookie sheet as evenly as possible into an approximately 12-inch circle.
- Spread the pesto on the rolled dough leaving 1-inch for folding. Add the mozzarella, top with zucchini and both tomatoes. Fold over to form the galette and top with olive oil.
- Brush the sides with a milk wash and top with sesame seeds.
- Bake in a pre-heated oven at 210 degrees Celcius for 45 minutes. Top with some more pesto and serve.
Check out the video below –
Tomato and zucchini Galette
Tomato and zucchini galette with basil pesto and mozzarella. The perfect summer recipe for lazy, stay at home Sunday brunches. Add on with a zingy salad and some crisp wine, and transport yourself to French Riviera.
Servings: 4 people
Calories: 382kcal
Ingredients
- 1½ cups All purpose flour
- ½ cup Cold butter cubed
- 8 tbsp Iced water
- ½ tsp Salt
- 2 tsp Milk
- 1 tbsp Sesame seeds
- 1 tsp Olive oil
- 1 cup Cherry tomatoes
- ⅔ cup Zucchini sliced
- ⅓ cup Tomatoes sliced
- 3 tbsp Pesto
- ⅓ cup Mozzarella cheese
Instructions
- Start by bringing the dough together – add the flour and salt in a food processor, add the butter and blitz until crumbly.
- Add 2tbsp water at a time and start bringing the dough together. Remove from the food processor and knead lightly into a soft dough ball. Make sure you use ice-cold water and don’t knead for too long or else the dough will become loose. Chill for 30 minutes in the fridge.
- Roll out the chilled dough on a silicon mat or a cookie sheet as evenly as possible into an approximately 12-inch circle.
- Spread the pesto on the rolled dough leaving 1-inch for folding. Add the mozzarella, top with zucchini and both tomatoes. Fold over to form the galette and top with olive oil.
- Brush the sides with a milk wash and top with sesame seeds.Bake in a pre-heated oven at 210 degrees Celcius for 45 minutes. Top with some more pesto and serve.
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