ZUCCHINI TOMATO GALETTE

What’s better than being able to go out into the vegetable garden and pick whatever veggies you want for dinner that evening.  Again this summer, my garden has produced an over-abundance of zucchini.  In addition to making all my favorite zucchini recipes – muffins, chocolate zucchini bread, mock apple streudel, ratatouille, fritters and frittata – as well as filling the freezer –  I’ve been on the search for yummy, new zucchini recipes.  Well, I’ve come upon one which is so easy and delicious, I just had to share.  I made this once to test it and now I can’t stop making it.

I know “galette” sounds intimidating, but believe me, it’s not.  Whether you call these rustic, free-form pies a “galette”, “clafoutis”, or “crostada”, they are all easy to make.  And, you can make them savory or sweet – just vary the filling.  Keep in mind the term “rustic”.  It’s not suppose to be a perfectly-formed crust.  If you are fortunate enough to have a food processor to make the crust, its even easier.  And, the crust can be made up to three days ahead.

For a casual dinner or to impress guests, this is an easy-to-make, rustic Zucchini Tomato Galette.

ZUCCHINI TOMATO GALETTE
Bake 425°F for approximately 25 minutes.  Serves from 4 to 14 – depending upon serving size.  Will make one large or four individual galettes.

CRUST
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (one stick) very cold butter, cubed
4 to 6 tablespoons ice water

The crust will be flakier if the butter and water are icy cold.  Mix the flour and salt together.  Then cut in the cubed butter until its a nice crumb.  If using the food processor, pulse 8 or 9 times.  Add just enough ice water to form a dough.  Dump the dough batter onto a lightly floured board.  Pat it together to form a smooth disk.  Wrap in plastic wrap and chill for about 30 minutes (or up to three days).

FILLING
1 large zucchini, sliced approx. 1/4″ thick
12 to 16 cherry/grape tomatoes, halved
3/4 cup ricotta cheese
2 eggs – 1 for egg wash
1/2 cup grated Parmesan/Romano cheese
grated zest of one lemon
salt and pepper
olive oil

On a baking sheet, spread the zucchini and tomatoes in a single  layer.  Brush lightly with olive oil, and sprinkle with salt and pepper.  Roast at 425°F for about 15 minutes or until roasted through.  When tender, remove and let cool.

While the veggies are roasting, mix together the ricotta cheese, one egg and lemon zest.  On a lightly floured board, roll out the dough to a large circle – approximately 14″ in diameter, 1/4″ thick.  Or, make individual galettes.  It’s entirely up to you.

Put the crust(s) on a large baking sheet.  Spread the crust with the ricotta and egg mixture, leaving a 2″ border around the edge.  Then sprinkle half the grated cheese onto the ricotta mixture.

Arrange the roasted zucchini slices and tomato halves on top of the cheese mixture.  Fold the edges of the crust over towards the center.  Brush the dough with the egg wash.   Sprinkle with the rest of the grated cheese.

Bake the galette in a preheated 425°F oven for 25 to 30 minutes, or until the crust is golden brown.  Remove from the oven and let cool for 15 minutes before serving.  Slice in wedges as if its a pizza.


For dinner, serve this delicious entree with a big garden salad.  Or, if you are having a party, this makes a wonderful appetizer, just slice in slivers and arrange on a platter.  This recipe is a  definite keeper.  I hope you enjoy it as much as we do.
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