Tag Archives: pesto

Recipe: Pesto & Zucchini Galette

IMG_5895

Galettes have been on my mind for a while — they keep popping up on the cooking blogs I read, filled at this time of year with stone fruit or late summer vegetables. I finally decided to try my hand at one when in the same week Melissa Clark posted a couple galette recipes with a great-looking rye-flecked crust, and The Kitchn came out with a summer vegetable galette. Both recipes looked great, so I adapted my crust from Clark, and my filling was inspired by The Kitchn.

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A galette comes together easily, in large part because you don’t have to shape the dough into a pie dish or anything — you can just go free-form and pile on your fillings of choice. F and I had made some pesto that we’d frozen, so I thawed it and spread it liberally over the crust; it worked as a lovely base for the tomatoes and zucchini. And this crust is very nice. Despite the excess oil/butter that appeared on the baking sheet at the end, the bottom of the crust didn’t get soggy and had a lovely bit of flaky crunch. I highly recommend this summery galette and am looking forward to trying my hand at a sweet version!

Pesto & Zucchini Galette (dough adapted from Melissa Clark at NYT Cooking; recipe inspired by The Kitchn; makes 2-4 servings, depending on how hungry you are!)

Ingredients

  • Crust:
    • 80g (~2/3 cup) plain/AP flour
    • 90g (~2/3 cup) rye or whole wheat flour
    • 5g (1 tsp) sugar
    • 3g (1/2 tsp) salt
    • 1 egg
    • Heave cream or milk, as needed
    • 113g unsalted butter, cut into big chunks
    • juice + zest of 1 lemon
  • Filling:
    • 1/2 – 3/4 cup Basil Pesto
    • 1-2 tomatoes, sliced thinly
    • 1-2 zucchini, sliced thinly
    • for garnish: grated parmesan cheese

Procedure

  • Make crust: In a large bowl, whisk together the flours, sugar and salt. In a measuring cup, whisk the egg and then whisk in enough cream or milk to make 1/3 cup; set aside. Add the butter to the flour mixture and work in with a pastry cutter or your hands, until the butter chunks are chickpea-sized. Drizzle up to 1/4 cup of the egg mixture (reserve the rest for later) into the flour-butter and stir until the mixture just comes together (it will still be crumbly — that’s okay). Stir in the lemon juice and zest.
  • Lightly flour a flat surface and turn the dough out onto it. Knead the dough a few times, until it comes together into one piece. Flatten the dough into a disk, wrap in plastic, and chill for at least 2 hours or up to 3 days.
  • While the dough is chilling, slice your tomatoes and zucchini.
  • After the dough has chilledassemble the galette: Preheat the oven to 200C (400F — don’t use the fan/convection setting!) and line a baking sheet with parchment paper. Roll the dough out to a 12-inch (30cm) round and slip it onto the baking sheet. Spread 1/2 – 3/4 cup pesto on the dough, leaving a 1.5-2-inch (3-4cm) border around the edges. Arrange the tomatoes on top of the pesto, then top with the zucchini slices. Fold the pastry edges towards the center, overlapping as necessary (see photo above). Brush the exposed pastry edges with the rest of the egg-cream mixture.
  • Bake the galette for 35-40 minutes or until the crust is a nice golden-brown. When you take it out of the oven, soak up any excess liquid with a paper towel or two. Cool the galette for at least 10 minutes, then garnish with grated parmesan.

Enjoy!

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Recipe: Basil Pesto

green=good

green=good

Every summer since I can remember, my dad has made an amazing basil pesto with basil from the garden. He used to make it with pine nuts — the classic combination — but those are so expensive now that he has started using a mixture of pecans, walnuts, and almonds. We always eat it on whole wheat spaghetti — the secret to extra creaminess is a dollop of buttermilk or yogurt — with frozen peas on the side.

peas are a must

peas are a must

F and I had been wanting to make pesto for a while, and when Simply Recipes published a pesto recipe — which coincided with Cookie and Kate posting this dish — I knew it was time. My dad has always used the classic Silver Palate recipe, but as I forgot to write it down during my most recent visit, I went for the Simply Recipes version. Making pesto is so simple and satisfying: combine basil, nuts, cheese, garlic, and olive oil in a food processor, and blend until smooth. Toss with pasta or spread on pizza or a sandwich.

Do you have a favorite pesto recipe? How do you like to eat it?

Basil Pesto (adapted from Simply Recipes; makes 3 cups of pesto)

Ingredients

  • 4 packed cups basil leaves
  • 5-6 garlic cloves, minced
  • 1 – 1.5 cups grated parmesan and/or romano cheese
  • 1 cup nuts (I used 1/2 cup walnuts + 1/2 cup almonds)
  • 1 cup olive oil
  • to taste: salt & pepper

Procedure

  • Place the basil and garlic in a food processor and pulse until blended (you can use an immersion blender if you don’t have a food processor). Add the cheese and nuts and continue pulsing until the mixture is uniform.
  • Slowly add the olive oil while running the food processor continuously. Keep blending until the pesto reaches your desired consistency. Stir in salt and pepper.
  • Note: If you’re adding pesto to pasta, reserve/mix in 1/2 cup of the cooking liquid per 1 cup of pesto.

Enjoy!