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.
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.