Tomato-White Bean Galette with Pesto Swirl and Feta

Although my own garden tomatoes are still green on the vine, the markets are bursting with plump, juicy seasonal tomatoes.  This galette showcases heirloom tomatoes layered on top of a protein-rich white bean purée drizzled with fragrant pesto, topped with tangy feta and enveloped in flaky pastry.  It was a perfect summer meal and so good, I’m making another one tonight!  If in a rush, you can use ready made white bean hummus and pesto.

• Servings: 4-6
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• 1 prepared 9-inch pie crust
• 15 oz can white beans such as cannelini
• 3 gloves of garlic, minced
• 2 T Dijon mustard
• 1/4 c olive oil
• salt and pepper to taste
• 1 c of basil pesto
• 2 oz crumbled feta
• fresh ground pepper
• heirloom tomatoes of different sizes and colors
• fresh basil  for topping

1. To make the white bean purée, in a blender place the beans, the mustard, the garlic and oive oil.  Purée until smooth.  Season with salt and pepper to taste. I used a teaspoon of salt and 1/2 teaspoon of pepper.
2. Slice the larger tomatoes  and cut the smaller tomatoes in halves.  Place on a paper towel in a collander to drain some of the moisture out while you prepare the crust.  You want enough tomatoes to really pack the crust densely as shown in the photo.
3. Preheat oven to 375F.
4. On a sheet of parchment cut to fit a shallow, rimmed sheet pan, roll out your dough to a 1/8″ thickness. It can have an irregular shape.  Transfer to your baking sheet on the parchment.
5. Smear a layer of the white bean purée on the crust, leaving 2″ of the edges uncoated.  You will have some left over for another use.
6. Sread half of the pesto in a concentric design pattern over the white bean purée.  Load the tomatoes on top, mixing up the colors and shapes . Dot the tomatoes with the rest of the pesto and season generously with freshly ground pepper.
7. Spinkle the pie with the feta.  Fold the edges of the dough, pleating as necessary.
8. Bake on the lowest rack for 40 minutes.  Sprinkle with shredded fresh basil.  Let rest 10 minutes before slicling.  Serves 6 as a starter or 4 as a meal.