Summer Savory Galette
Galettes are a sure way to make the most of seasonal fruits or vegetables without too much work. I kind of think of them as the lazy person’s pie. (No offense, I’m a huge fan.)
Start with a flaky pastry crust and fill it with a combination of fruit or veg + fresh herbs + cheese, and then bake. Then drizzle with an acid (like lemon juice or vinegar) for a bright finish.
There are two important keys to success. One: make sure nothing you’re adding to the dough is too wet, as this will make your crust soggy and muddy the flavor. Two: precook any ingredients that are going to take more than 20 minutes to cook. For instance, I love to use butternut squash in the fall, but it needs 45 minutes roasting time before adding it to the galette.
Here’s my current easy “impress your friends” summer savory galette.
1 standard pie crust (My go to is from How to Build a Better Pie available at The Brooklyn Kitchen)
4 Tbs Olive oil
1 cup multi-colored cherry tomatoes (cut in half)
1 medium zucchini (sliced thin)
2 Tbs fresh *summer savory (chopped)
Pinch fresh ground pepper
Pinch flaky sea salt (suggested: Maldon)
1 lemon (zest 1 tsp and then cut into quarters)
4 oz fresh chevre
4 Tbs whole milk
1. Preheat oven to 375°
2. Toss zucchini with 2 Tbs of olive oil, salt, and pepper. Then spread out on a sheet pan. Roast for about 7-10 minutes just to dry them out and get just a touch of color on them.
3. Meanwhile place tomato halves in a colander and shake out any excess juice.
4. In a bowl toss vegetables with summer savory, lemon zest, salt and pepper.
5. On a sheet of parchment the size of your sheet pan, roll out your dough to about 1/8 inch thick. Fill dough by layering zucchini and tomatoes evenly, leaving a 2 inch border unfilled. Tuck in little dabs of goat cheese throughout. Then fold over border to close off the galette.
6. Brush the pastry with milk and sprinkle with salt if desired. Then bake for 20
minutes or until crust is golden brown all over. *You make want to rotate the galette one half way through baking.
7. Resisting eating right away and allow to cool slightly. Top with a squeeze of lemon and serve.
All of these ingredients are available in the grocery section here at The Brooklyn Kitchen.
*Summer Savory – Is an old world herb that has fallen out of popularity. I blame the parsley council. It is a perennial herb with a long flat tender leaf. Its flavor is close to marjoram it’s a warm flavor not sharp. I recommend mixing it into salad dressing or chopping it over roasted potatoes.