March 7, 2020

Sundried Tomato and Pesto Galette

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My friend and I realized that it had been about a month since we’d seen each other so we decided to have a girls night. Of course, I had to make something good! She requested pizza for a savory option and lemon poppy seed cake for a sweet (this will be my next post). I don’t make pizza because I hate homemade pizza (even my own) so I decided to make a galette - which in our opinion was even better! This galette came out so well and the smell in my house while it was cooking was indescribable.

There are two flavors that I simply will never get sick of - pesto and sundried tomatoes. Something about this combination of flavors is just magical. It’s tangy, savory, garlicky, and just so bold. You KNOW when you’re eating pesto, it’s such a comprehensive garlic flavor. I don’t know who came up with pesto but God bless them! Lol


Galette Filling:

½ cup ricotta

½ cup mozzarella

½ parmesan

1 tbsp extra virgin olive oil

2 tbsp basil pesto

1 can of sundried tomatoes

Juice of ½ lemon

Galette dough:

1 ½ all purpose flour

1 tsp garlic salt (Lawry’s)

1 stick of butter, cold

½ cup ice cold water

¼ cup sour cream

1 tbsp lemon juice

Sesame seeds, for garnish

Pine nuts, for garnish

1 egg for egg wash


1. Let’s first make the dough. Sift flour into a large bowl and add salt. Pour mixture into a food processor and add cold butter and cold water. Pulse until dough forms into tiny pea size balls. Add to a stand mixer with the dough hook and add sour cream and lemon juice. If dough is sticky, add flour, 1 tbsp at a time until dough becomes smooth to touch.

2. Roll dough out onto a lightly floured surface and use rolling pin to stretch into a large circle. Dough should be about ¼ inch thick.

3. Add dough to baking sheet and Cover dough with plastic wrap and refrigerate for an hour.


1. Combine ricotta, Parmesan, mozzarella into a mixing bowl and stir together. Squeeze in lemon juice, pesto, and EVOO. Refrigerate until ready to use.


1. Once dough has been refrigerated for an hour, remove and let it sit out for 10 minutes.

2. Preheat oven to 400 degrees.

3. Poke holes in the center of the dough wheee the filling will be with a fork to prevent bubbling while baking. Add filling to the center of the dough in the shape of a circle. Top with about a teaspoon of pesto.

4. Fold the edges of the dough where the filling stops. Feel free to trim the edges of the dough if it covers too far over the filling.

5. Beat an egg in a small bowl and brush the crust of the galette. Sprinkle the crust with sesame seeds and bake for 20 minutes.

6. Remove from oven and add sundried tomatoes (without the oil) on top and continue to bake for 10 minutes.

7. Allow to cool for about 10 minutes.

8. Garnish with pine nuts and eat! 🙂

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