4.22.2015

Tomato Zucchini Galette

 
We had some friends come over for dinner last Saturday night. We didn't know it was happening until that afternoon and then we also offered to make dinner. Hmm our fridge was pretty sparce. So I decided to make a galette. It was a warm spring evening and a plate of roasted veggies covered in a cheese dusted dough sounded perfect, but also so so simple. I love filling a galette dough with plums and the like but this savory one was delectable!
Crust:
 
2 1/2 cups flour
1 cup of butter; cold
1 tsp salt
1/2-3/4 cup ice water
 
1    in a large bowl mix flour and salt
2    cut in or grate in the butter
3    add 1/4 cup of ice water and mix
4    mix in the other 1/4 cup 1 tbs at a time, add a little more if necessary- dough should hold together
5    shape dough into a disk, wrap in plastic wrap, place in fridge for 1 hour
6    flour parchment paper surface and roll out dough to about 1/4" thick circle
7    preheat oven to 350 degrees F
 
 

Filling:
2 leeks; thinly sliced
handful of brussel sprouts; leaves pulled off
1 tbs olive oil
1 cup shredded parmesan cheese
1 carton cherry tomatoes; cut in half
2 small zucchini; sliced
handful of parsley
salt & pepper
egg & cheese for top of galette
 
1   heat oil in saucepan and saut√© leeks and brussel sprouts 2-4 minutes
2   spread leeks and brussel sprouts onto rolled out dough leaving a 2" gap around edges
3   sprinkle cheese over top
4   lay on zucchini and cherry tomatoes
5   sprinkle on parsley and s & p
6   fold up sides of galette with parchment paper until all are folded over one another
7   whip an egg and brush the galette crust with it and sprinkle with cheese
8   bake for 50-60 minutes, slice and serve
 


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