Squash and Tomato Galette

READY IN: 1hr
Recipe by Kim127

Found this in a magazine and it sounded too good not to save.

Top Review by Jackie #6

Now this was a challenge. Turned out my pie crust was dried out so had to do a quick head to the grocery. Then working with pastry is not my forte, however I muddled through & boy was it worth it. This was great. May not look beautiful, but I will get better, and the taste was delicious. Not a lot of work if you have a decent pie crust in the frig. I served this with recipe#373153 for a very delicious meal. Thanks Kim127, for a great side dish. Made for ZWT5.

Ingredients Nutrition

Directions

  1. Heat grill.
  2. In a large bowl, toss yellow squash and zucchini slices with oil and salt.
  3. Grill vegetables, turning once until cooked through, about 10 minutes.
  4. Let cool.
  5. Heat oven to 400 degrees.
  6. On lightly floured surface, roll piecrust into a 14" circle.
  7. Carefully transfer to a baking sheet.
  8. In small bowl, combine cheese, bread crumbs and basil.
  9. Spread mixture in a 9" circle in middle of piecrust.
  10. Arrange half of the grilled vegetable slices in spoke fashion to cover cheese mixture.
  11. Place tomato slices over squash.
  12. Arrange remaining squash slices over tomatoes.
  13. Fold outer edge of dough over vegetables to make top layer of crust.
  14. Brush top with the beaten egg white.
  15. Bake 30 minutes or until crust is golden brown.
  16. Serve warm or at room temperature.

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