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Creole Tomato Galette with Sunflower Seed Basil Pesto


For the pesto:

2 cups fresh basil leaves

2 cloves garlic

Zest and juice of 1 small lemon

1 cup toasted sunflower seeds

½ cup grated parmesan

½ cup olive oil

Salt and pepper to taste

For the galette:

1 egg

1 batch whole grain dough

½ cup pesto (from recipe above)

1 large tomato or 2 small tomatoes

Sea salt and black pepper to taste

1 tablespoon chopped sunflower seeds

Basil leaves for garnish


  1. Make the pesto: Combine all ingredients in a food processor. Pulse until completely combined, scraping sides as necessary. Refrigerate for up to 1 week. (This recipe makes extra, because it’s good on everything.)
  2. Make the galette: Whisk egg with 1 tablespoon water to make an egg wash; set aside. On a lightly floured surface, roll out dough into a circle about 10 inches in diameter. Place on a parchment-lined sheet tray. Spread a layer of pesto onto dough, leaving a 1-inch border. Slice tomatoes very thin, and place on top of pesto, slightly overlapping, forming a ring. Fold dough at edges to make a border and brush with egg wash. Sprinkle chopped sunflower seeds, sea salt, and black pepper over edge of the tart. Chill until ready to bake.
  3. Bake at 400 degrees for 35 to 40 minutes, rotating halfway through baking. The tart is done when it is golden brown and puffed. Let cool slightly before serving.
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