Summer Tomato and Zucchini Galette

Treat yourself to the summer harvest of tomatoes and zucchini ripened in the heat of late July in a baked French galette.

If you don’t have a summer vegetable garden, you just might have friends who grew more tomatoes and zucchini than they can handle. Many thanks to Danny, Allen and Joe for sharing their garden’s bounty with us. Their generosity made this delicious treasure possible.

I recommend preheating your oven with a baking stone to ensure a crisp pastry. The stone in contact with the baking sheet efficiently transfers heat to the center of the galette.

The pastry dough keeps for several days in the refrigerator if you want to plan ahead.

Serve with dry white wine. This galette reheats beautifully in a covered non-stick or cast iron skillet on low heat for about 15 minutes. A microwave will destroy the crisp of your beautiful pastry.

Tomato and Zucchini Galette

Servings: 6-8
Time: 3-3.5 hours
Difficulty: moderate
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Ingredients:

Crust:

2 cups all-purpose flour
1¼ tsp. kosher salt
¾ cup (1½ sticks) chilled unsalted butter, cut into pea sized pieces
1 Tbsp. apple cider vinegar
1 large egg

Filling:

1 lb. medium-sized tomatoes, sliced ¼” thick (about 4)
3/4 lb. yellow or green zucchini, sliced 1/4″
Kosher salt
8 garlic cloves, roughly chopped
4 oz. firm cheese (such as Gruyere, Provolone, Asiago, or Parmesan), grated
About 1 Tbsp extra virgin olive oil
1/3 tsp oregano

Directions:

Pulse flour and kosher salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
Transfer flour mixture to a large bowl and drizzle with vinegar and ¼ cup ice water. Mix with a pastry blender or fork, adding more ice water by the tablespoonful as needed, just until a shaggy dough comes together. Turn out onto a work surface and lightly knead until no dry spots remain (be careful not to overwork). Pat into a flat disk and wrap in plastic. Chill at least 2 hours.
Preheat oven to 400F with a baking stone on the middle rack (optional). Arrange tomato and zucchini slices on separate baking trays lined with paper towels. Lightly salt each tray, flip each slice and lightly salt again. Let sit for 20-25 minutes so the veggies can release some liquid. Pat dry the top of the sliced veggies with another layer of paper towels.
Unwrap and roll out dough on a sheet of parchment paper to a 14″ round about ⅛” thick. Scatter cheese over dough, leaving a 1½” border. Place a large tomato slice in the center and then add a ring of zucchini slices around the edges of the tomato. Arrange tomatoes and zucchinia in alternating rings over cheese. Bring edges of dough up and over filling, overlapping as needed to create about a 1½” border. Sprinkle garlic and oregano and drizzle a little extra virgin olive oil over the veggies.
Brush dough edges with egg wash made with an egg and 2 Tbsp cold water whisked together.
Bake galette until crust is golden brown and cooked through (1 hour). Let cool slightly on baking sheet before serving.