Caprese Galette with Balsamic Reduction
INGREDIENTS
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CRUST
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1 1/2 cups (about 6 3/8 oz.) all-purpose flour
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1/4 cup grated Parmesan cheese
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1 teaspoon table salt
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1 teaspoon black pepper
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6 tablespoons cold unsalted butter, diced
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1/4 cup cold vegetable shortening, diced
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3 tablespoons ice water
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BALSAMIC REDUCTION
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1 cup balsamic vinegar
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1 tablespoon granulated sugar
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1 tablespoon unsalted butter
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PESTO
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1 cup packed fresh basil leaves
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1/4 cup grated Parmesan cheese
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2 tablespoons pine nuts
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1/4 teaspoon black pepper
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1 garlic clove, crushed
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5 tablespoons extra-virgin olive oil, divided
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FILLING
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3 (9- to 10-oz.) large heirloom tomatoes, cut into 1/2-in.-thick slices
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8 ounces fresh mozzarella cheese, cut into 1/4-in.-thick slices
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ADDITIONAL INGREDIENTS
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1 large egg
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1 teaspoon water
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Small fresh basil leaves
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