Cherry Tomato Veggie Galette
Galettes are so easy, so versatile, and they're extra delicious. In this version, I’ve just used a basic pie crust, cherry tomatoes, and leftover veggies. Once you make one and discover their appeal, I'm betting you'll add them to your menu often. I like to quickly saute the cherry tomatoes for a minute, then pat them a bit to concentrate their flavor, and take out some excess moisture. Though not generally necessary, in this recipe I call for very briefly sauteeing the other veggies too; I think it helps to keep all the vegetables more in flavor-sync with each other.
2 tsp. olive oil
1 1/2 - 2 c. cherry tomatoes
2 c. mixed seasonal veggies like corn, chopped zucchini, broccoli, onion, thin slivers winter squash*
2 Tbsp. snipped fresh basil, oregano, or other herb (optional) -can also substitute with 1-2 tsp. dried
Shredded parmesan, mozarella, swiss, or other cheese
1 pie pastry crust (store bought, or homemade)
Add oil and cherry tomatoes to a large skillet with a lid, season with a dash of salt and saute, covered, over medium-high heat for a minute or so (shake pan often), until a few of the tomatoes just start to pop open.
Remove lid, add other veggies and continue cooking for another minute or two, so they’re crisp-tender. Stir only occasionally and gently, so you don’t break up/smush the tomatoes. Add herbs during the last few seconds of cooking time.
Remove from heat, and allow to cool slightly. Spread ingredients onto a paper towel lined platter or baking sheet to absorb any excess moisture. Cool to room temperature. (This much could be done in advance- just refrigerate the vegetables at this point, then bring to room temp before proceeding)
Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
Combine 1/3 c. shredded cheese and snipped herbs, if using, in a large bowl. Add cooled vegetables, and very gently toss.
Put pastry crust on the parchment lined baking sheet. Spoon vegetables into the middle of the crust, leaving a wide border (about 2”). Sprinkle with 2-3 Tbsp. more cheese. Fold the border crust over the filling, (partially covering), pleating crust as you go.
If desired, brush crust with egg glaze, (whisk 1 egg with 1 Tbsp. water).
Bake until golden brown, about 25-40 minutes. Slide onto a plate to serve.
*Note: if using "hard" veggies like winter squash, steam or microwave a little before adding- or use leftovers.
Spread a thin layer of herbed soft cheese on the crust before adding the veggies, and/or garlic, red pepper flakes, other seasonings of your liking.
Add leftover bite-sized pieces of cooked chicken, olives, etc.to the veggies.
Recipe created or adapted by Liz Talley, Urban Graze
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