Squash and Tomato Galette

Recipe by Kim127
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    yellow squash, sliced lenghtwise
  • 2
    medium zucchini, slice lenghtwise
  • 1 12
    teaspoons olive oil
  • 14
    teaspoon salt
  • 1
    refrigerated pie crust
  • 13
    cup finely grated parmesan cheese
  • 14
    cup breadcrumbs
  • 2
    tablespoons chopped basil
  • 4
    plum tomatoes, sliced
  • 1
    egg white, beaten
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DIRECTIONS

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