Caprese Galette with Balsamic Reduction

Ingredients

• Salt
• Butter
• Garlic
• Sugar
• Water
• Egg
• Pepper
• Flour
• Basil leaves
• Ground
• Pine nuts
• Ice water

Directions

1. Make the crust: Add the flour, Parmesan, salt, and pepper to a food processor and pulse 2 to 3 times to mix. Sprinkle the diced butter and shortening across the top, then pulse 4 to 5 times, until the texture looks like coarse sand. Pour in the ice water and pulse 3 to 5 times, stopping as soon as the dough begins to hold together in clumps.
2. Turn the dough out onto a work surface. Pull it into one mass, then knead 3 to 4 times, just until it comes together. Pat the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Make the balsamic reduction: In a small saucepan set over medium-high heat, bring the vinegar and sugar to a boil. Let it cook for 15 to 20 minutes, until it has reduced to about 1/3 cup. Take the pan off the heat, add the butter, and whisk until smooth and fully incorporated.
4. Make the pesto: In a food processor, combine the basil, Parmesan, pine nuts, pepper, and garlic, and process for about 1 minute, until finely ground and paste-like. While the processor is running, pour 3 tablespoons of the oil through the feed tube and continue processing until blended.
5. Preheat the oven to 375 degrees F. Take the dough out of the refrigerator, unwrap it, and discard the plastic. Set the dough on a lightly floured piece of parchment paper and roll it into a 14-inch circle. Spread 3 tablespoons of the pesto over the dough, leaving a 2-inch border uncovered. Save the remaining pesto. Arrange the tomato and cheese slices over the pesto in overlapping circles. Lift the dough edges up and fold them over the filling so the center remains visible.
6. In a small bowl, whisk the egg with the water. Brush that mixture over the uncovered crust. Move the galette, still on the parchment, onto a baking sheet. Bake in the preheated oven for 45 to 50 minutes, until the crust is deeply browned.
7. Combine the remaining pesto with 2 tablespoons oil. Drizzle the galette with as much pesto and balsamic reduction as you like. Save any leftover pesto and balsamic reduction for another use. Finish with basil leaves, then slice the galette into 6 wedges.