After the hectic school year, serenity is the goal for the summer. Yet, even the days of summer can be hectic or chaotic and this summer was no different. When I find myself with days more hectic than I desire, I am drawn to meals which are simple to prepare, require few dishes to clean, and allow for leftovers.
Three times in as many weeks found me reading about a sweet or a savory galettes and looking at photos of a pastry filled with summer vegetables or fruits. My love of a buttery pie crust and the bounty of my most recent CSA pickup led me to choosing the galette for dinner. Plus, I knew I could cut the recipe in half and still have leftovers. No need to make too many leftovers of something I would not freeze.
I dutifully prepared the pastry and place in the refrigerator to chill. While the dough was chilling, I pulled the freshly made (2 days earlier) pesto out of the refrigerator, gathered the squashes, and began to slice away.
The red tomato lent the only color to the galette even though the
purple eggplant, green zucchini, and the yellow and green squash were included in the dish. I use a cutting board and knife rather than a mandolin because I do not have a mandolin. Once upon a time a mandolin could be found in my kitchen, but I felt it to be more trouble than it is worth and stopped using it and gave it away. Slice carefully if you want thin slices or go with the rustic nature of this dish and use slices which are not of uniform size and shape.
Once the vegetables were sliced, the pie dough was rolled to the desired thickness and placed on a baking stone. Since I love a thick crust, I tend not to roll the pastry thin. For the next step, I smeared the homemade pesto and add a layer of squash slices. Not having planned the exact placement of each vegetable meant the tomato slices were placed atop the zucchini rather than onto the pesto. This is not a big deal for me, but if you prefer all vegetables to have contact with the pest, spend a few minutes considering the placement of the vegetables. Next, a
sprinkling of olive oil went onto the vegetables. I then folded the exposed edges of the pastry crust over the veggies and placed the galette into the oven. After waiting for what seemed to be an eternity for the galette to bake, it was ready to emerge from the oven. I let it cool a bit before cutting into the crust and veggies and placing it on my dinner plate. Once on the dinner plate, there was a fresh grating of Parmesan cheese.
The galette was good, but the numerous veggies did not add to the taste, they just added more vegetables. I think I would omit the
egg plant as a cut eggplant must be used soon after cutting and I am not a fan of eggplant (nor am I an enemy). I did set aside half of the galette for breakfast the next day knowing it could heat in the toaster oven while I readied myself for the day. The galette was just as good the second day as it was on the first day. I have resolved to keep a few well-wrapped galette crusts in my freezer for quick, last-meals.