Tomato Galette with Basil Pesto Cream Cheese Filling, Pine Nuts and Corn Flour Crust
If you love summer and italy as much as we do, than this recipe is perfect for you. It's a perfect blend between italian and french cuisine. You have the option either do one big galette or divide the dough into several smaller ones. Enjoy:)
In a medium mixing bowl combine flour (corn flour and whole grain flour), salt and pepper. Then add the butter cubes and rub them in with your fingers until the mixture looks like fine crumbs. Add the ice water and combine everything to a dough. Let it rest in the fridge for about 30 minutes.
Meanwhile combine the cream cheese with the basil pesto and salt. Prepare the tomatoes.
Preheat the oven to 180°C
When the dough is ready roll out dough on a lightly floured surface to about 1/4 inch thickness. Transfer to a baking sheet lined with parchment paper.
Spread the cream cheese, leaving a 3 inch border around the edges. Add the tomato slices, the cherry tomatoes and pine nuts, drizzle with olive oil. Fold edges over, overlapping slightly. Brush dough with egg wash and sprinkle with salt and pepper, parmesan cheese, and fresh basil.
Bake the galette for 40-55 minutes or until crust is golden. Serve warm.