Tomatoes and zucchini pair together deliciously in this fragrant summer galette. Feel free to use different cheeses in this recipe, like a soft goat cheese or even a mild blue cheese.
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Tomato and Summer Squash Galette
Tomato and Summer Squash Galette
Category
tarts/pies
Servings
6
Prep Time
20 minutes
Cook Time
90 minutes
Tomatoes and zucchini pair together deliciously in this fragrant summer tart.
Author:Fiona Kennedy
Ingredients
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3/4 lb. golf ball sized tomatoes (about 5-6)
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1/2 lb. yellow or green zucchini (about 1 medium)
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1 Tbs. plus 2 tsp. French Onion Garlic Seasoning (7603)
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2 Tbs. olive oil
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1 chilled prepared pie crust, rolled out to a 12-in. round (homemade or store bought)
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1 1/2 Tbs. French style grainy mustard
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5 oz. grated Gruyere or cheddar cheese (about 1 1/4 cup)
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1 egg
Directions
Slice tomatoes into 1/4-in. thick rounds and place between paper towels to draw out excess moisture. Slice squash into 1/4-in. rounds and toss with 1/4 tsp. salt. Place squash slices between paper towels and let sit 20 minutes.
Combine French Onion Garlic seasoning and olive oil in medium bowl. Add tomato and squash and toss gently to combine.
Place pie dough on parchment-lined sheet pan. Spread mustard on pie dough, leaving a 1 1/2-in. border bare. Sprinkle cheese over the mustard. Layer the tomatoes and squash over the cheese in a slightly overlapping pattern. Gently fold pie dough edges over the vegetables, creating a 1 1/2-in. border, overlapping the dough where necessary. Beat egg in small bowl and brush it on the exposed dough. Place galette in freezer for 20 minutes.
Heat oven to 400F. Bake galette for 50-60 minutes, or until golden brown and cooked through.