- Yield: 6 Servings
- 1¼ cups [175 g] all-purpose flour
- ¼ cup [35 g] cornmeal
- ¼ cup [50 g] sugar
- ¼ tsp salt
- ½ cup [110 g] cold unsalted butter, cubed
- ¼ cup [60 ml] cold buttermilk, plus more as needed
- 2 oz [55 g] goat cheese, at room temperature
- 1½ Tbsp pesto
- 3 large heirloom tomatoes, thinly sliced
- 1 large egg, beaten
- Flaky sea salt and freshly ground pepper
- ¼ cup [10 g] finely chopped fresh basil for garnish
How to Make It
- Begin by preparing the pastry. In a medium bowl, whisk together the flour, cornmeal, sugar, and salt. Using a pastry blender, a fork, or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Add the buttermilk and stir until everything is moistened. If the pastry seems dry, add another tablespoon of buttermilk.
- On a lightly floured work surface, knead the dough a few times until it comes together. Shape it into a ball, and then flatten it into a thick disk. Wrap the dough in plastic and refrigerate for at least 1 hour, and up to 3 days. (You can freeze it for up to 3 months.)
- Meanwhile, prep the filling. In a small bowl, combine the goat cheese and the pesto, and stir to mix evenly.
- Preheat the oven to 425°F [220°C]. Place the chilled dough on a floured work surface and roll it out into a 12-in [30.5-cm] circle. Transfer the pastry to a large baking sheet. Spoon the goat cheese mixture into the center of the circle and, using a knife, spread it out in an even layer, leaving a 2- to 3-in [5- to 7.5-cm] border around the edge. Layer the sliced tomatoes on top of the goat cheese mixture. Carefully fold the edges of the pastry over the filling, overlapping the dough in pleats where needed. Brush the pastry with a thin layer of the beaten egg, and sprinkle everything with some flaky sea salt and freshly ground pepper.
- Bake the galette until the pastry is golden brown and cooked through, 40 to 45 minutes. Serve warm or at room temperature, with a sprinkling of fresh basil.