THE KITCHN: Summer Vegetable Galette with Pesto
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese
For the galette filling:
1 teaspoon extra-virgin olive oil plus more for drizzling
1 medium sized yellow summer squash, sliced thin crosswise
1 medium to large sized zucchini, sliced thin crosswise
2 small tomatoes, sliced thin crosswise
Freshly grated pecorino cheese
To make the crust: Combine the flour, salt and cold, cubed butter in the bowl of a food processor, and process for about 5 seconds. Sprinkle the ice water over the flour mixture and pulse until the pastry just begins to come together, for about 10 seconds; you should still see small pieces of butter in it.
Transfer the pastry dough to a lightly floured work surface, gather it together to form a disk or mound, wrap with plastic wrap and refrigerate for at least 30 minutes.
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