Lately I find myself wandering through the farmers' markets two, sometimes three, times a week. I'm fortunate to have many within a short walk or bike ride, and I can never seem to get enough produce when it's so seasonal! Most of what I cook this time of year is prepared simply, highlighting the freshness of every vegetable or fruit, but sometimes I can't resist a flaky, buttery crust wrapped around my veggies.
This galette makes a great light summer meal, especially when paired with a green salad. The crust is perfectly flaky, even with the use of whole-wheat pastry flour. The thing I like about galettes is their imperfect and rustic look.
The instructions below for the galette may seem long, but it's very easy to put together. I often double the crust recipe and place one wrapped disk in the freezer (when I'm ready to use it, I simply defrost it in the fridge overnight). This saves time when I want to bake up another one quick.
You can use your favorite pesto in place of the one I've written below or try it with lemon balm pesto. I personally never add classic Parmesan to my pesto; instead, I leave it out all together or sub in some nutritional yeast.
Nutritional yeast is deactivated yeast available in flakes or powder form. It's usually in the bulk aisle at most grocery stores. Many describe it as having a cheeselike or nutty, creamy flavor and many vegans and vegetarians like to substitute it for cheesy things. Bonus: It's packed with B vitamins, sometimes even fortified with B12. Use it in creamy salad dressings, pesto, or sprinkled on top of veggies and pastas.
Zucchini Pesto Galette
Serves 4 to 6
for the crust
1 1/4 cups whole-wheat pastry flour
1/2 tsp salt
8 Tbsp cold unsalted butter, cubed
4 to 6 Tbsp ice water
for the pesto
2 cups packed fresh basil
1/3 cup walnuts
2-3 garlic cloves
2 Tbsp nutritional yeast
1 Tbsp lemon juice
6 to 8 Tbsp olive oil
salt and pepper
for the galette
zucchini or summer squash, sliced into 1/4-inch-thick rounds
salt and pepper
olive oil for drizzling
1. Prepare the crust: Whisk together flour and salt in a large bowl. Using your fingers or a pastry cutter, add in the cold butter until the mixture has coarse crumbs.
2. Add the ice water, starting with 4 tablespoons, and combine with a spoon until it starts coming together into a workable dough. If it still looks dry, add a tablespoon of water more at a time until you reach the right consistency. Gather the dough and form into a disk; wrap tightly in plastic and refrigerate for one hour.
3. Meanwhile, make the pesto: Place the basil, walnuts, garlic, and lemon juice into a food processor and pulse until coarsely chopped. Slowly drizzle olive oil while the machine is running until you've reached the desired texture. Season with salt and pepper to taste.
4. Preheat the oven to 400°. Line a baking sheet with parchment for easy removal.
5. Pull the dough out of the fridge and place on a lightly floured work surface. Roll the dough out into approximately a 12-inch round. Place it onto your prepared baking pan and spread pesto evenly over the bottom leaving about a 2-inch boarder. Add the zucchini slices in a pretty circular pattern, or however you wish. Drizzle with more olive oil and season with salt and pepper.
6. Starting at one end, fold the edge over the filling, pleating as you go around. Don't worry if it isn't perfect; a galette is meant to be rustic.
7. Bake 25 to 35 minutes, or until the zucchini is cooked and the crust is lightly golden. Allow to cool slightly before cutting and serving.
Loving summer-fresh zucchini? Try this raw zucchini pasta.
Jacquelyn Scoggin became a vegetarian at age 16 and has since been in the kitchen whipping up meals for her family and friends. She writes and photographs her love for vegetarian food on her blog, So Good & Tasty. In 2009, she and her husband started Slide Sideways, a graphic design and handmade business. They maintain their love for the environment by using organic fabric, recycled paper, and environmentally friendly cleaning products.