Recipe- Tomato Pie Is Perfect For Brunch

This tomato galette may look fancy but it’s the perfect brunch recipe. Made with a whole wheat crust, topped with pesto and sliced heirloom tomatoes, everyone in your family will be reaching for a slice! The crust generates crispy ends, and the tomato melts in your mouth.

Ingredients

For the dough

60 g All Purpose Flour or Maida
60 g Whole Wheat Flour or Atta
1 tsp Salt
50 g Unsalted Butter , cut into small pieces
1 tsp Thyme Fresh or Dried
4 - 5 tbsps Water Ice-cold

For the filling

2 tbsps Pesto
1 tbsp Cream Cheese
1 Heirloom Tomato , Sliced
to Taste Salt
Black Pepper Freshly ground
A few Basil Additional leaves of for garnishing
Egg Wash for brushing

Method

For the dough

* Add all purpose flour, whole wheat flour, salt, butter and thyme to a food processor. Pulse till the mixture resembles bread crumbs.

* Keep pulsing while adding the water till the mixture just about comes together. Transfer this to a work surface, and knead together for 20 seconds till the mixture forms into craggly dough.

* Flatten into a disk, wrap in clingfilm and chill in the refrigerator for 30-45 minutes.

To make the filling

* Mix the pesto and cream cheese to make a smooth paste.

* Heat the oven to 190 degree Celsius

Assembling the Galette

* Once the dough is chilled, remove from the refrigerator and place on a heavily floured work surface. Roll the dough out into a 9-inch round. Transfer to a baking sheet lined with parchment paper.

* Spread the pesto mixture over the dough leaving a 1 inch border. Place the tomato slices on the pesto mixture and sprinkle with salt and freshly ground pepper.

* Fold the edges over the tomatoes using the 1 inch border and pleat them to make it fit. The center of the pie will be open.

* Brush the edges with egg wash (Whisk together egg and a little water to make egg wash) and bake for 40-50 minutes till golden brown.

* Remove from the oven. Let stand for 5-10 minutes, sprinkle with fresh basil, cut into wedges and serve.