Last post from home! I love our garden, since it means I can make all sorts of summer vegetable dishes with ingredients I can pick right in our backyard! Since we have a lovely basil plant, I decided to make another pesto dish. We also had a normal-sized zucchini, and a small Japanese eggplant, which made me think of this galette recipe I saw on The Kitchn a while ago. This is the first galette I’ve made, and I’m hooked. Galettes are much easier to make than pies, since they don’t have to be an exact size or shape. The free-form crust has a lovely, rustic appearance, and makes the galette look much more complicated than it really is. I made a couple modifications to the recipe, based on my available ingredients, and made my own pesto, pretty much the same one I made for my zucchini pesto pasta earlier in the week.
This galette was both beautiful and delicious! I love the crust of this galette, as it is super easy to make and comes together in a couple minutes with a food processor. It baked up quite nicely, and had a tender and flaky texture, as well as a rich, buttery flavor. Roasting the vegetables really brought out their sweetness and flavors, complemented perfectly by the brightly flavored pesto. The (semi)patterned placement of the sliced vegetable rounds make this galette look much more difficult to make than it really is. It only took about 15-20 minutes of hands-on time, but it yielded a very aesthetically pleasing meal. This is a great recipe to highlight summer produce!
Summer Vegetable Pesto Galette
adapted from The Kitchn
1 1/4 cups all-purpose flour
3/4 tsp salt
1/2 cup (1 stick) cold butter, cubed
1/4 cup ice-cold water
1 egg, beaten, for egg wash
2 cups loosely packed basil leaves
1/4 cup walnuts
1/4 cup olive oil
2 tsp chopped garlic
1 small zucchini, sliced into rounds
1 small Japanese eggplant, sliced into rounds
1 heirloom tomato, sliced into rounds
In the bowl of a food processor, combine the flour, salt, and butter for the crust and pulse until rough crumbs begin to form. Add the ice water and pulse until the dough begins to come together. Remove and form into a ball, then refrigerate for about 20 minutes while you prepare the other ingredients.
For the pesto, combine all ingredients in the food processor and process until smooth.
Preheat the oven to 375˚F and line a baking sheet with parchment paper.
To assemble the galette, place the dough on a floured surface and roll out to about 1/4 inch thickness. The beauty of a galette is that it doesn’t have to be a perfect circle, and mine was more of a rough oval, about 13-14 inches in diameter, a little wider than my baking sheet. To transfer the dough, roll it gently around the rolling pin, transfer it to the baking sheet, then gently unroll it and flatten it on the parchment.
Spread about 1/3-1/2 cup of pesto on the dough, leaving a 1 1/2 inch border around the edges of the crust. Place the vegetable rounds in a single layer over the pesto, in whatever pattern you wish. Fold the edges of the crust over the vegetables, making pleats along the border. Brush the edges of the crust with the beaten egg.
Bake for 30-35 minutes, until the crust is golden brown and the vegetables are tender. Allow to cool for a few minutes before slicing and serving. Enjoy!