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Summer Vegetable Galette with Pesto

Alice Choi
  • minutes
  • Serves 4

INGREDIENTS

1 1/2 cups

Arugula, packed fresh

1 cup

Basil, packed fresh leaves

2 cloves

Garlic, fresh

1

Sized zucchini, medium- to large

1

Summer squash, medium-sized yellow

2

Tomatoes, small

1

Egg yolk, large

1 1/4 cups

All-purpose flour

1

Kosher salt and freshly ground black pepper

3/4 tsp

Sea salt

1 cup

Olive oil, extra-virgin

1 tsp

Olive oil + more, extra-virgin

1/4 cup

Pine nuts

1 stick

Butter, unsalted

1/2 cup

Pecorino cheese

1

Pecorino cheese

1/4 cup

Water