Happy Monday, friends!
I hope you had a wonderful weekend! I’m in the midst of writing two papers and an article (details to come soon!) so things were pretty crazy busy around these parts. The fact that I managed to even get a blog post up today is a bit of a miracle!
Easy and quick dinners are an essential at the moment and though the galette dough part of this recipe may seem a bit labor intensive, I just made mine in advance so the actually assembly and baking went pretty quickly.
We had gotten gorgeous heirloom tomatoes in our CSA this week, so I knew I wanted to feature them in a recipe. Combined with a little Costco pesto and goat cheese, this was a simple but delicious dinner!
Pesto, Tomato, & Goat Cheese Galette
*dough recipe adapted from Food Network
1/2 cup all purpose flour
1/2 cup wheat flour
3 tablespoons non-fat plain yogurt
1/3 cup ice water
3 tablespoons cornmeal
1/4 teaspoon salt
7 tablespoons unsalted butter, cut into tablespoon chunks
1/4 cup fresh pesto
1 heirloom tomato, sliced
1 ounce goat cheese, crumbled
Mix yogurt and ice water together in a small bowl and set aside.
Whisk together white flour, wheat flour, cornmeal, sugar, and salt in a large mixing bowl.
Work in butter until the dry mixture becomes clumpy.
One tablespoon at a time, pour yogurt/water mixture into the dry mixture, pausing to stir in completely in between each addition. Stop when the dough starts to come together on it’s own. (You may not need all of the liquid).
Form the dough into two balls, reserving or freezing one for later use, and placing one in the fridge for at least 2 hours for the pie.
To make the galette, first pre-heat the oven to 400 degrees.
On a well floured surface, roll out the dough until it’s about 1/4 inch thick.
Spread pesto into middle of the dough and then top with pesto and goat cheese. Then, fold in one inch pieces of dough around it, layering to create a pleated effect.
Place a baking sheet and bake until the crust is browned and the cheese is bubbly, about 30-35 minutes.
Time: 3 hours (including chilling + baking time)