Makes: 6 serving
1 and ¾ cups all purpose flour
1 and ½ teaspoons sugar
¼ teaspoon salt
6 Tablespoons cold butter
1/3 cup shortening
4 to 5 Tablespoons ice water
2 fresh tomatoes, sliced 1/8 in. thick rounds
1 pint grape tomatoes, halved
3/4 teaspoon salt
2 Tablespoons prepared basil pesto
1 Tablespoon mayonnaise
1/2 cup crumbled feta cheese, divided
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 Tablespoon water
1 Tablespoon grated Parmesan cheese
Fresh basil leaves (optional)
1. Prepare dough: In a medium sized bowl combine: flour, sugar and salt then cut in butter and shortening until mixture is crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
2. Prepare tomatoes and Pesto mixture: Place tomatoes on a double layer of paper towels; sprinkle with salt. Cover with additional paper towels. In a small bowl, stir together pesto and mayonnaise
3. Roll out galette crust: Preheat oven to 375 degrees F. On a floured surface roll dough into a 12-in. circle and transfer to a baking sheet or pizza stone.
4. Assemble galette:
Spread pesto mixture over crust to within 2 inches of edge and top with 1/4 cup feta.
Arrange tomato slices over feta then the cherry tomatoes on top, cut sides up.
Sprinkle with remaining 1/4 cup feta, Italian seasoning and pepper.
Fold crust edge over filling, pleating as you go and leaving center uncovered.
In a small bowl, whisk egg and water; brush edge of crust with egg wash and sprinkle with Parmesan.
5. Bake: place in preheated oven and bake until crust is golden brown about 35 to 40 minutes. Allow to cool for 10 minutes before slicing. If desired, top with basil before serving.
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