Tomato & Banana Pepper Galette

1: Add all pesto ingredients to a food processor and blend until it becomes a paste.

2: For the egg wash, whisk together 1 egg and a splash of water.

3: For the puff pastry dough, add flour, sugar, and salt to a food processor and process until combined.

4: Add 3/4 cup cold butter and pulse until butter is absorbed (about 10-12 one-second pulses).

5: Add the remaining cold butter and pulse two or three times to combine.

6: Add the cold water until just moistened (you may not need all of it) and pulse four or five times until the dough forms crumbles.

7: Wrap the dough in plastic wrap and refrigerate for an hour.

8: On a floured surface, roll out the dough into a circle about 15-16 inches in diameter.

9: Spread pesto onto the dough, then add Parmesan cheese, tomatoes, and banana peppers. Sprinkle with flakey salt and drizzle with olive oil.

10: Sprinkle with more Parmesan cheese, fold the dough edges to form a crust, brush with egg wash, and add flakey salt.

11: Bake at 400°F for 30-35 minutes until the crust is dark golden and the puff pastry is cooked through.