![Tomato and Chard Pesto Galette [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/09/tomato-galette.jpg?fit=1600%2C1008&ssl=1)
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Tomato and Chard Pesto Galette [Vegan]
Pesto is the best-o, and even more so when featured in this savory tomato galette! It's perfect for brunch, lunch, or dinner, especially when served with a big green salad.
Ingredients You Need for Tomato and Chard Pesto Galette [Vegan]
How to Prepare Tomato and Chard Pesto Galette [Vegan]
To Make the Pesto:
- Grind the cashews in a food processor a little, leaving them still chunky.
- Add the rest of the ingredients, except the olive oil, into the food processor and grind until you get a coarsely textured paste (You can adjust texture to your taste).
- Add the olive oil, pulse the food processor a few times to mix.
- Freeze the olive oil, putting half and half in two separate small containers.
- Place the flour and salt in a food possessor, pulse a few times to combine.
- Add the solid olive oil, pulse to break it apart into tiny pieces.
- Add the ice cold water, pulse until the mixture is crumbly. It will have a consistency to stick and hold together when squeezed.
- Transfer the dough on a dry surface. Give it a fat disk shape, wrap it in plastic wrap and put it in the fridge to chill for at least one hour, or for up to two days.
- Heat the oven to 400°F.
- Divide the dough into three pieces and roll them out.
- Transfer to a rimmed baking sheet lined with parchment paper. Spread the chard pesto and add the sliced tomatoes in the center.
- Fold the dough over the edges to form the galette shape.
- Bake for 35-45 minutes. Cool for at least 20 minutes on wire rack before serving.
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