THE KITCHN: Summer Vegetable Galette with Pesto
By Alice Choi
on
3/4 teaspoon sea salt
1 stick (1/2 cup) very cold unsalted butter; cubed
1/4 cup ice cold water
1 egg yolk plus 1/2 teaspoon water; slightly beaten (for egg wash)
For the pesto:
1 cup packed fresh basil leaves
1 1/2 cups packed fresh arugula
2 to 3 cloves fresh garlic
1/4 cup pine nuts
1 cup extra virgin olive oil
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