Summer Vegetable Galette with Pesto Recipe - (4.2/5)

Ingredients

• CRUST:
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon sea salt
• 1 stick (1/2 cup) very cold unsalted butter; cubed
• 1/4 cup ice-cold water
• 1 large egg yolk + 1/2 teaspoon water; slightly beaten (for egg wash)
• PESTO:
• 1 cup fresh basil leaves, packed
• 1 1/2 cups fresh arugula, packed
• 2 to 3 cloves fresh garlic
• 1/4 cup pine nuts
• 1 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup Pecorino cheese, freshly grated
• GALETTE FILLING:
• 1 teaspoon extra-virgin olive oil plus more for drizzling
• 1 medium-sized yellow summer squash, sliced thin crosswise
• 1 medium- to large-sized zucchini, sliced thin crosswise
• 2 small tomatoes, sliced thin crosswise
• Pecorino cheese, freshly grated