Tomato Pesto Galette

Recipe makes 1 galette 

Ingredients: 

For the crust: 

- 1 1/4 cups of flour 

- 1/2 tsp salt 

- 100g cold unsalted butter 

- 3 tsp herbs de Provence

- 3 tbsp cold water (or more)

For the filling:

- 2 large tomatoes, sliced

- 3-4 cherry tomatoes, sliced

- 3 tbsp red pesto

- Egg wash (made with one egg whisked with 1 tbsp cold water)

- 1 tbsp mixed black and white sesame seeds

- To serve: chopped parsley and flaky salt

Instructions: 

For the crust: 

- Mix flour, salt, herbs de Provence and butter until you reach a sandy consistency 

- Add the water and mix until a dough forms, adding more water if necessary

- Cling wrap the dough and chill in the fridge for 30 mins 

- Preheat your oven to 200C

- Salt your tomato slices to draw out moisture. Place in a colander and strain for at least 30 mins, tossing halfway.

- Using a rolling pin, roll out the dough into a large circle on a piece of baking paper. Spread the red pesto over the dough, leaving about an inch of space around the edges.

- Layer your tomatoes over the pesto and fold over the edges. Brush the edges with egg wash and top with sesame seeds.

- Place on a baking tray and place in the oven for 45 minutes or until the galette edges are golden brown.

- Top with parsley and flaky salt before serving.