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Tomato Galette with Basil Pesto and Feta

Ingredients

  • 2 Roma tomatoes, sliced 1/8-in. thick
  • 1 pint grape tomatoes, halved
  • 3/4 teaspoon salt
  • 2 tablespoons prepared pesto
  • 1 tablespoon mayonnaise
  • Dough for single-crust pie (9 inches)
  • 1/2 cup crumbled feta cheese, divided
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon pepper
  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon grated Parmesan cheese
  • Fresh basil leaves, optional

Directions

  • Place tomatoes on a double layer of paper towels; sprinkle with salt. Cover with additional paper towels. Meanwhile, in a small bowl, stir together pesto and mayonnaise. Preheat oven to 375°. On a floured sheet of parchment, roll dough into a 12-in. circle. Transfer to a baking sheet or pizza stone.
  • Spread pesto mixture over crust to within 2 in. of edge; top with ¼ cup feta. Arrange tomato slices on top; arrange cherry tomatoes on top, cut sides up. Sprinkle with remaining ¼ cup feta, Italian seasoning and pepper. Fold crust edges over filling, pleating as you go and leaving center uncovered. In a small bowl, whisk egg and water; brush edges of crust with egg wash and sprinkle with Parmesan.
  • Bake until crust is crust is golden brown, 35-40 minutes. Cool 10 minutes before slicing. If desired, top with basil before serving.

Nutrition Facts

1 piece: 315 calories, 21g fat (12g saturated fat), 77mg cholesterol, 693mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 7g protein.

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