1
["Blitz the flour, butter, Parmesan cheese, and salt in a food processor until it takes on the texture of damp sand", "Add a tablespoon of ice water and blitz for 5-8 seconds, repeat these two steps, adding a second, third, and if necessary fourth tablespoon of ice water and blitzing for 5-8 seconds after until the dough begins to come together -- you will see it begin to form a ball in the food processor, that's how you know it's begun to come together", "Overturn dough into a large mixing bow and give it about 3 traditional kneads with the heel of your hand and then form it into a disk and refrigerate for at least 30 minutes
2
(The dough can be made up to a week in advance and refrigerated.)", "Slice the tomatoes evenly and salt generously and set them aside while you make the pesto and roll out the dough -- salting them and allowing them to weep a bit will prevent your galette from being soggy", "Blitz the basil, Parmesan cheese, olive oil, garlic, and the zest of 1 lemon in a food processor or with an immersion blender", "Roll out your dough into a 14"" circle and move onto a parchment covered baking sheet", "Very gently, press the lid of a 10"" or 12"" pot lid into your dough so that you have a very faint making of a 10"" guideline -- This is optional, but it helps me make sure that the galette is a circle", "Spread the pesto within the guideline that you have made for yourself -- if you have used a 10"" pot lid, which is more common than a 12"" one, I find it's easy to eyeball the additional 2""
