Summer Vegetable & Pesto Galette
This was the first time I made this recipe and it was such a hit for the whole family! If you’ve never had one, it’s basically a flaky buttery crust that you can top with sweet or savory.
To go along with my @barillaus pesto personality campaign, i decided to get creative & try one out! It was really easy & very forgiving (don’t let the homemade dough scare you)! and the more rustic it looks, the better, so no need for perfection here.
The Barilla® Creamy Ricotta & Arugula pesto REALLY brought this recipe up a notch! That’s why I love pesto, because it can transform any dish! which is why i always try to keep it stocked in my pantry.
-1 1/4 cup all purpose flour
-1/2 cup unsalted butter, frozen
-1/2 cup ice cold water
-1 tsp sea salt
-1 tsp black pepper
-1/2 zucchini, sliced
-1 small tomato
-1-2 tbsp @barillaus creamy ricotta & arugula pesto
In a bowl, mix flour, salt and pepper using a cheese grater (the large holes), grate in the butter. Mix everything together with your hands until incorporated. Add in water & mix dough together. Knead into a ball for about 1 min, then flatten into a disc, cover in plastic and store in the fridge for an hour.
Slice the zucchini & tomato. Preheat oven to 425 degrees. Remove dough from fridge once it’s ready & roll out on a clean surface with flour to prevent sticking. On a baking sheet covered in parchment, place the flattened dough on there. Cover the base of the galette with a spread of pesto (leaving room around the edges to fold over the crust). Add zucchini & tomatoes. Fold the crust over, it shouldn’t be perfect, that’s part of the fun! Whisk the egg & paint on the crust to help get it brown. bake for 20 minutes. Remove from the oven, sprinkle on goat cheese and bake for an additional 5 minutes! then SERVE!