Tomato & Banana Pepper Galette
Serves 830 mins prep35 mins cook
This delicious Tomato & Banana Pepper Galette is topped with a flavorful Calabrian Chili pesto sauce. The galette features heirloom tomatoes and banana peppers, encased in a homemade puff pastry dough. The pesto is made with toasted pine nuts, fresh basil, garlic, Parmesan cheese, and olive oil, ensuring a rich, savory taste. It's baked to a perfect golden brown, making it an elegant yet simple dish to enjoy.
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What you need
Instructions
1: Add all pesto ingredients to a food processor and blend until it becomes a paste. 2: For the egg wash, whisk together 1 egg and a splash of water. 3: For the puff pastry dough, add flour, sugar, and salt to a food processor and process until combined. 4: Add 3/4 cup cold butter and pulse until butter is absorbed (about 10-12 one-second pulses). 5: Add the remaining cold butter and pulse two or three times to combine. 6: Add the cold water until just moistened (you may not need all of it) and pulse four or five times until the dough forms crumbles. 7: Wrap the dough in plastic wrap and refrigerate for an hour. 8: On a floured surface, roll out the dough into a circle about 15-16 inches in diameter. 9: Spread pesto onto the dough, then add Parmesan cheese, tomatoes, and banana peppers. Sprinkle with flakey salt and drizzle with olive oil. 10: Sprinkle with more Parmesan cheese, fold the dough edges to form a crust, brush with egg wash, and add flakey salt. 11: Bake at 400°F for 30-35 minutes until the crust is dark golden and the puff pastry is cooked through.View original recipe