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Author Notes: A buttery, flakey crust with bursts of thyme envelops a sauté of all of summer's favorite things. While the crust is definitely a highlight, the veggies stand on their own, and leftover filling is happily enjoyed on its own or over a bed of quinoa or couscous. I recommend doubling up on the crust recipe and keeping the other one in the freezer. This beautiful galette makes for an excellent entertaining dish. Adapted from Smitten Kitchen. —Claire S
For the crust
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 8 tablespoons cold unsalted butter, diced and set to chill again
- 1/4 cup Greek yogurt (or sour cream)
- 2 teaspoons fresh lemon juice
- 1/4 cup ice water
- 4 sprigs thyme, leaves stripped
For the filling
- 1 tablespoon olive oil
- 1/4 teaspoon coarse Kosher or sea salt
- 3 cups cherry or grape tomatoes, preferably multi-colored
- 1 small zucchini, diced
- 1 cup chickpeas, drained and rinsed
- 2 bunches scallions, thinly sliced
- 3 liters kale leaves, chopped
- 1 sprig thyme, leaves stripped
- 2 tablespoons basil leaves, julienned (optional)
- Make dough: In a small bowl, stir together the yogurt, lemon juice, and water and refrigerate. Whisk stir the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. Add the thyme leaves. Mix the liquids into the butter-flour mixture with your fingertips or a wooden spoon until large lumps form. Pat the lumps into a ball. Wrap with plastic and refrigerate for 1 hour, or up to 2 days. Also freezes well.
- Make filling: In a large sauté pan with a lid, add olive oil, tomatoes, and salt, then cover and heat over high heat. Roll the tomatoes around from time to time so that they cook evenly and don't burn. In a few minutes, you’ll hear some putts and pops as the tomatoes burst a little. When most have, remove lid, turn heat down to medium and add diced zucchini. Saute for two minutes, until they soften. Add chickpeas and kale and cook one minute. Add scallions, just stirring them in, then turn off heat. Add thyme and basil. Adjust seasonings if needed. Transfer mixture to a large plate and spread it out, so that it will cool faster. You want it cooled to at least lukewarm before assembling the galette.
- Assemble galette: Heat oven to 400 degrees. On a floured counter, roll the dough out into a 12-inch round; it's fine that it doesn't have perfectly rounded edges. Transfer to a parchment-lined baking sheet; I like to fold my dough gently, without creasing, in quarters then unfold it onto the baking pan. Spoon the tomato-zucchini mixture into the center of the dough, leaving a 2-inch border, using a slotted spoon to leave behind any liquid. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
- Bake the galette: For 30 to 40 minutes, or until puffed and golden brown. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. (Adapted from Smitten Kitchen.)
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash