cuisine | FRESH FROM THE GARDEN
WHOLE WHEAT TOMATO, SQUASH, AND ZUCCHINI GALET TE
MAKES: 1 GALETTE
| TIME: 80 MINUTES
for the dough: 1 cup whole wheat flour ¼ teaspoon sugar ¼ teaspoon salt 6 tablespoons cold unsalted butter, in half-inch cubes ¼ cup ice water
for the filling: 2 ta bl es po o ns pes to s a u c e 1 cu p s hred d ed m o z z a re l l a 1 yel l ow s q u a s h, thi nl y s l ic e d 1 z u cchi ni , thi nl y s l i ce d 1 cu p cherry to m a to es , h a l ve d
TIPS & TRICKS
½ tea s po o n s a l t
If you want to amp up the fresh herb flavor of the galette, fold in 2 teaspoons of freshly chopped basil, thyme, or oregano into the flour mixture for the dough.
½ tea s po o n bl a ck pepp e r
1 ½ tea s po o ns o l i ve o i l 1 ta bl es po o n m el ted bu t t e r fres hl y cho pped ba s i l , for g a r n is h directions: In a large bowl, mix together flour, sugar, and salt for the dough. Using your hands, mix in half of the butter, squeezing the cubes be-
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february 2019
tween your fingers, until the mixture resembles a coarse meal. Add in the remaining butter, squeezing the cubes between your fingers once again, until the largest pieces of butter are approximately the size of a pea. Drizzle water over the dough and bring together, kneading 3 to 4 times. Flatten the dough into a disk, wrap tightly in plastic wrap, and cool in the refrigerator for 30 minutes. When ready to bake, preheat oven to 375˚F. Line a rimmed baking sheet with parchment paper, then roll out the galette dough into a 12-inch circle. Spread the pesto sauce in an even layer on the dough, beginning approximately 1 inch from the edges of the dough. Add the shredded mozzarella on top of the pesto in an even layer. Top with sliced squash and zucchini, layering and alternating slices. Top with halved cherry tomatoes and sprinkle evenly with salt and pepper. Drizzle with olive oil. Fold the pastry edge up and over the filling, forming pleats as you go, to create a 1 inch border. Brush the pastry border and edges with the melted butter. Bake for 35 minutes. Transfer the galette with the parchment paper onto a wire cooling rack for approximately 5 minutes. Top with chopped fresh basil and serve.