Heirloom Tomato Galette

Langkah-langkah

1. In a shallow dish, gently toss tomatoes with 1 1/2 tablespoons lemon juice, sugar, 1 tablespoon olive oil, 1 teaspoon kosher salt and black pepper; reserve.
2. In a small bowl, combine shallots with remaining lemon juice, remaining olive oil, 1/8 teaspoon salt & pepper; reserve.
3. Drain tomatoes and pat them dry.
4. Place pie dough on a parchment-lined baking sheet. Leaving a 2-inch rim of dough, spread pesto evenly in the center; layer with tomatoes and shallots on top of the pesto. Fold the rim of dough into rustic pleats, covering some of the filling. Refrigerate, minimum 15 minutes to set.
5. Preheat oven to 375°F; bake galette until crust is golden, 35-40 mins.
6. Garnish with sumac & basil; slice into 8 and serve warm or at room temperature.