Creole Tomato Galette with Sunflower Seed Basil Pesto

By: Hannah Lee Leidy
Photo by Denny Culbert

Serves 4

    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.
  • Recipe by Christina Balzebre of Levee Baking Co. in New Orleans, Louisiana

Leave a Reply

Be the first to comment.