Tomato, corn & zucchini galette

Well, I haven’t received any hate mail or spiteful blocks of cheese, so I’ll consider that the all clear to take Whisks & Wit dairy free…

…after I share this recipe. It is after all Labor Day Weekend, summer’s last hurrah, and although Bon Appetit has assured me that post-Labor Day produce is some of the season’s best, I still think we should use the upcoming long weekend to get our fill of tomatoes, corn, and more.

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This galette – essentially a rustic, savory pie – is a great way to do it. It’s also do-ahead friendly should you be having people over this weekend.

In other news, I’ve finally joined the meal kit delivery service train. Truth be told, I used to look down on them. As a self-described food-and-cooking enthusiast, what need had I for a box of pre-portioned ingredients and a carefully calibrated recipe? Surely these services were for people too busy to go to the grocery store or scour the internet in search of weeknight meal inspiration.

Then I realized: I am that person. I am someone who travels on the weekends leaving no time for grocery shopping or meal prep, makes excuses about being “too busy to cook” at the start of the week, and then wakes up and realizes it’s Thursday and why would I start cooking then because everyone knows Thursday is basically the weekend…and so the cycle continues.

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And really, what’s so ignoble about pre-portioned ingredients? You still have to chop them up. And is there any difference between choosing from Plated’s weekly menu selections and blindly obeying whatever Sam Sifton tells me to cook that week? No, no there is not.

In short, Plated and its kind save you the trouble of all the less savory parts of cooking and leave you with all the glory. And also the dishes. You still have to do the dishes.

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We’re doing Plated right now but I’m thinking about switching to Sun Basket so I can stick to my commitment to take on September gluten-and-dairy-free, because I’m a glutton for punishment.

In the meantime, here is the opposite of that: a heap of peak-summer produce sprinkled with salty parmesan and piled into a flaky, buttery crust. It belongs on your gingham-checked table this weekend.

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Happy LDW, friends!

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Tomato, corn, & zucchini galette
(From Smitten Kitchen)

4-6 servings as a main, 8 as an app or side

To make ahead: I made the pastry and filling the day before and stored them in the refrigerator separately, then assembled and baked the day of. You could even do this two days in advance. I also doubled the recipe and made two galettes.

For the pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons cold, unsalted butter, cut into pieces then chilled again
1/4 cup plain yogurt or sour cream
2 teaspoons lemon juice
1/4 cup ice water

For the filling:
1 tablespoon olive oil
1/4 teaspoon coarse Kosher or sea salt
3 cups cherry or grape tomatoes, whole
1 ear corn, cut from the cob (about 1 cup)
1 small zucchini or summer squash, diced
1 bundle scallions, thinly sliced
1/2 cup grated parmesan

For the egg wash:
1 egg yolk beaten with 1 teaspoon water

To make the dough, whisk together the flour and salt in a large bowl. Sprinkle the butter over dough and work it into the flour using your fingertips or a pastry blender (I think it’s easier by hand) until it looks like coarse meal and the biggest pieces of butter are no bigger than tiny peas.

In a separate bowl, whisk together the sour cream, lemon juice, and water. Add this to the butter-flour mixture and stir with your fingers or a wooden spoon until large lumps form. Pat dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days.

To make the filling, add olive oil, tomatoes, salt and a pinch of red pepper flakes (if you’d like a little heat) to a large sauté pan with a lid. Cover and cook for about 3-5 minutes, rolling the tomatoes around so they cook evenly. You’ll hear little pops – this is a good thing, it means the tomatoes are bursting which is what we want. When most tomatoes have burst, remove the lid, turn down the heat to medium, and add the zucchini. Sauté for 2-3 minutes until zucchini has softened a little, then add corn and cook for one minute more. (Things will continue to cook in the oven.) Add the scallions, stirring to combine, and turn off the heat.

If not making ahead, transfer the veggies to a large plate and spread them out so they cool faster. They should be almost room temperature before you assemble the galette.

To assemble, preheat the oven to 400 degrees. On a floured surface, roll the dough out into an approximately 12-inch circle – the beauty of the galette is it doesn’t need to be perfect. Tell your critical aunt that “rustic” is in. Transfer the dough to a parchment-lined baking sheet. (Deb’s tip: gently, without creasing, fold dough in quarters, pick up and transfer to sheet, then unfold on the baking sheet.)

Sprinkle the veggie mixture with half of the parmesan, then use a slotted spoon to pile it into the center of the dough, leaving a 2-inch border. Try to leave any accumulated juices behind. Sprinkle the veggies with almost all of the remaining parmesan, leaving a pinch or two behind for the crust. Fold the dough border over the filling, pleating the edges together. The center will be open. Brush the dough with the egg wash and sprinkle it with the last pinches of parmesan.

Bake the galette for 30 to 40 minutes, or until puffed and golden brown. Remove from the oven, resisting the temptation to devour it immediately, and let it stand for 5 minutes. Cut into wedges and serve warm or at room temperature (but warm is better).

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One Comment Add yours

  1. mistimaan says:

    Nice recipe

    Like

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