Our good friend Barbara, who is an awesome cook, recently introduced us to savory galettes which are basically French pies you can eat for dinner.  You can fill them with anything you like, serve with a salad and a bottle of wine, and voila, you have a perfect dinner.  She of course insists on making your own pie crust, but for the pie crust challenged, you can buy a pre-made crust.  Check out this recipe for making the dough and a wonderful vegetable filling. (You can of course, make sweet ones too.)

Savory Zucchini Galette

PREP 15 mins. |BAKE 30 mins. to 40 mins.

TOTAL 2 hrs 5 mins.

YIELD one 8″ to 10″ galette

Crust

• 1 1/2 cups King Arthur Unbleached Pastry Flour or King Arthur Unbleached All-Purpose Flour
• 1/4 cup Vermont cheese powder, optional
• 1/2 teaspoon salt
• 1/2 cup (8 tablespoons) cold unsalted butter
• 5 to 6 tablespoons cold water

Filling

• 1 large zucchini, sliced into 1/4″-thick disks
• 2 teaspoons Pizza Seasoning, or other dried herb and spice blend, divided
• 1/2 pint cherry or grape tomatoes, halved
• 3/4 cup ricotta cheese
• 1/4 teaspoon salt
• freshly ground black pepper, to taste
• 1 teaspoon fresh lemon zest (grated lemon rind), optional
• 1 large egg
• 1/2 cup grated Parmesan cheese, divided
• Egg wash
• 1 large egg beaten with 1 tablespoon water

Directions

• To make the crust: Whisk together the dry ingredients. Work in the butter until the mixture is crumbly. Drizzle in 5 tablespoons of water, stirring gently until everything is evenly moistened; add the final tablespoon of water if necessary to make a cohesive dough.
• Pat the dough into a disk, wrap, and refrigerate for 30 minutes.
• To make the filling: Preheat the oven to 425°F. Lightly grease (or line with parchment) two baking sheets.
• Place the zucchini slices on one pan and sprinkle with 1 1/2 teaspoons pizza seasoning.
• Place the tomato halves on the second pan and sprinkle with the remaining pizza seasoning.
• Roast the zucchini and tomatoes until tender, about 15 to 20 minutes for the zucchini and 10 to 15 minutes for the tomatoes.
• Remove the zucchini and tomatoes from the oven and allow to cool for 10 minutes.
• Combine the ricotta, salt, pepper, lemon zest, and egg until evenly blended. Set aside.

To assemble the galette:

• On a lightly floured work surface, roll the dough into a 12″ circle. Transfer the dough to a parchment-lined baking sheet.
• Spread the ricotta mixture over the dough, leaving a 2″-wide bare strip along the perimeter.
• Sprinkle half the Parmesan over the ricotta, then shingle the zucchini slices over the cheese and scatter the tomato halves on top.
• Fold the bare edges of the dough into the center.
• Brush the exposed edges of the crust with egg wash, and sprinkle the remaining Parmesan over the whole galette.
• Bake the galette for 25 to 30 minutes, until the crust is golden brown and the filling is bubbling.
• Remove the galette from the oven and allow it to cool for 5 to 10 minutes before serving.