Truffle Basil Tomato Galette

Truffle Basil Tomato Galette

Ingredients

  • 2 Roma tomatoes, sliced 1/8 in. thick
  • 1 pint grape tomatoes, halved
  • 3/4 teaspoon salt
  • 2 tablespoons prepared pesto
  • 1 tablespoon mayonnaise
  • Dough for single-crust pie
  • 1/2 cup crumbled feta cheese, divided
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon pepper
  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon grated Parmesan cheese
  • Fresh basil leaves
  • 2 tsp What The Truff Truffle oil
How To Make
  • Place tomatoes on a double layer of paper towels; sprinkle with salt. Cover with additional paper towels.
  • Meanwhile, in a small bowl, stir together pesto and mayonnaise.
  • Preheat oven to 375°. On a floured sheet of parchment, roll dough into a 12-in. circle. Transfer to a baking sheet.
  • Spread pesto mixture over crust to within 2 in. of edge; top with 1/4 cup feta.
  • Arrange tomato slices over feta; arrange 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.
  • Bake until crust is golden brown, 35-40 minutes. Cool 10 minutes before slicing. If desired, top with basil and drizzle some truffle oil before serving.
Dough for single-crust pie (9 inches)
Combine 1-3/4 cups all-purpose flour, 1-1/2 tsp. sugar and 1/4 tsp. salt; cut in 6 Tbsp. cold butter and 1/3 cup shortening until crumbly. Gradually add 4-5 Tbsp. ice water, tossing with a fork until dough.