Summer Vegetable Galette

When it’s summer and the veggies are overflowing and yummy... Make this amazing galette! Summer vegetables sautéed together and baked in an open crust pie shell. Screams fresh!!

Summer Vegetable Galette

Yield: 4 – 6 servings

Ingredients:

2 tablespoons olive oil
1 small onion, diced
2 – 3 cloves garlic, minced
3 cups grape or cherry tomatoes
1 small zucchini, sliced and quartered
1 small summer squash, sliced and quartered
1 ear fresh sweet corn, kernels removed
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1 1/2 – 2 tablespoons fresh basil, chopped
1 tablespoon fresh oregano, chopped
3 – 4 sliced provolone cheese
1/2 cup grated parmesan cheese
Crust:
1 pre-made pie crust or
1 1/4 cup flour
1/4 teaspoon kosher salt
1/2 cup unsalted butter, cubed
1/4 cup nonfat plain Greek yogurt
1 1/2 teaspoons lemon juice
1 egg yolk
1 tablespoon water

Equipment needed:

Cutting board
Chef knife
Measuring spoons
Dry measuring spoons
Medium mixing bowl
Food processor or Pastry blender
Large 12 - inch skillet
Large platter or small sheet pan
2 sheets parchment paper
Half sheet baking pan
Bent edged spatula
Rolling pin
Waxed paper
Small bowl/ fork
Pastry brush
Pie server

Its summer and my garden is overflowing with fresh vegetables! The farmer’s markets are alsoin full swing! What to do with all this wonderful produce? So, I saw a picture of a vegetable pie and decided I wanted to create one. I‘m always striving to reduce the fat, excess carbohydrates and preservatives... while continuing to eat flavorful and satisfying foods. This galette creates a lower fat vegetable pie in a single cake-like crust... packed with nutrients and very few preservatives. Satisfies all three!! If you don’t want to make your own crust, then use a pre-made refrigerated pie crust, and follow the steps below. You won’t be disappointed in the results either way... Grab your veggies and let’s get chopping!

If preparing your own crust, you can use one of two procedures to make the dough. I prefer to use a food processor as this makes a crust with little effort and very quickly. Another technique is to use a pastry blender to cut the fat into the flour and then add the liquids/ yogurt to create a dough. Both ways work well... up to you! Form dough into a firm ball without a lot of kneading. Wrap in waxed paper and place in the refrigerator until filling is ready.

Begin vegetable preparation with cutting and chopping frehs ingredients. Onions need to be diced and garlic minced. Slice squash into 1/2-inch coins, stack coins and then cut circles into 4 pieces. Cut corn kernels off of cob. Chop basil and oregano leaves. (For further basil chopping instructions, see Classy Bruschetta)

First step is to cook the vegetables so they can cool before you place them into the pastry crust. Begin by placing a large skillet over medium high heat for ~ 3 – 5 minutes. Add the olive oil, onions, garlic and small tomatoes. Sprinkle with a little salt and stir together, cover and continue to cook for 5 – 7 minutes. When you to hear the heated tomatoes begin to pop, uncover lid and stir well. The onions will begin to brown. Reduce the heat to avoid burning, cover and continue to cook for 3 – 5 more minutes. Add the cut squash, corn, salt, pepper and stir well. Sauté together for ~ 7 – 8 minutes or until the squash softened slightly. Add chopped herbs and stir well. Line a large platter or small sheet pan with a piece of parchment paper. Pour warm vegetables on paper and spread to a thin layer. This will allow the vegetables to cool and the paper will absorb excess liquid. Set aside while you roll out the pastry.

To roll out crust, open refrigerated dough ball from its waxed paper wrapping. Place a second piece of waxed paper on top and press with the palm of your hand to flatten the ball. Using a rolling pin, roll the dough out to a 12-inch circle. Starting from middle and turning paper as you increase the size of the disk. The dough crust will be quite thin. Try to maintain a circle if possible, but by no means cut it perfect as it will be folded during the next step. After rolled to the proper size, carefully peel off the top layer of waxed paper. Line a half sheet pan with parchment paper and flip dough over to the center of the pan. Peel the second sheet of paper off of the dough, being careful not to tear the crust.

Almost finished!! Place slices of provolone or mozzarella on the center of the crust, overlapping slightly as shown. The cheese will protect the crust from excess moisture and a soggy crust. Pour cooled vegetables onto the cheese. If vegetables are still very juicy, try not to add too much liquid with the vegetables. Allow about 1 – 1 1/2 inches of crust around the edges. Sprinkle vegetables with parmesan cheese, reserving a couple tablespoons for the folded crust. Fold and overlap pastry over the filling as you lift the excess to form the crust. Pinch dough together. Place egg yolk and water in a small bowl and beat to blend well. Using a pastry brush, paint folded crust with egg yolk mixture. Sprinkle crust with parmesan cheese. Place sheet pan into preheated 350 F oven for 40 – 45 minutes or crust is golden brown. Using a bent edged spatula, gently lift the crust and check to be sure bottom of crust is also browning. If not, place back in oven for 5 minutes more and recheck.

Doesn’t your Galette look fabulous? And you made it yourself too!! Smells awesome and it’s soooo colorful! Cut into wedges and serve alone or as a side for your favorite grilled meat or fish...Enjoy!!