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Savory Vegetable Galette

Savory Vegetable Galette.jpeg

Savory roasted vegetables tucked into a soft buttery crust creates a fabulous side dish or meal in-itself. Produce is at its best now—zucchini, yellow squash, tomatoes—and a combination of these flavors with oregano, basil and thyme is mouthwatering. Parmesan cheese adds a dense, sharp flavor. This originally French pastry is free form which adds to its rustic look—but don’t let that fool you. Its sophisticated taste will make this a regular part of your food repertoire!

Recipe is below.

Foodie Lit

A Girl That.jpg

The difficulties of ex-felons reestablishing themselves is a main part of A Girl Like That. Author Mary Flinn told me, “Elle knows too well the effects of prejudice on her life. Despite her good looks and talent for acting, she is rarely able to experience kindness from her peers or their families…. Elle doesn’t understand how to trust others and comes to expect disappointment at every turn.”  She has developed the lack of self-esteem of so many ex-felons. “I never heard the words I love you from anyone other than Granny.” 


This is a wonderful and complex story of second chances.

Savory Vegetable Galette (1).jpeg

Savory Vegetable Galette


Yield: 1 galette

1 1/2 cups flour
1/2 teaspoon salt
8 tablespoons butter, cold
5 to 6 tablespoons water, cold

1 medium zucchini, cut into 1/4" slices

1 medium yellow squash, cut into 1/4” slices

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon dried thyme

12-15 cherry tomatoes, halved

3/4 cup sour cream

1/4 teaspoon salt

freshly ground black pepper, to taste

1 large egg

1/2 cup grated Parmesan cheese, divided

Egg wash
1 large egg, beaten with 1 tablespoon water

  1. Crust: Mix together flour and salt. Work in butter until mixture is crumbly. Add 1 tablespoon  water at a time, mixing until dough is evenly moistened and sticks together. Cover with plastic wrap and refrigerate for at least 30 minutes.

  2. Filling: Preheat oven to 425°F. Place zucchini and yellow squash slices on a parchment lined pan (or 2 if need be) and tomato halves on a parchment lined pan and sprinkle with all with oregano, basil and thyme.

  3. Roast vegetables until tender, about 15 to 20 minutes for zucchini and yellow squash and 10 to 15 minutes for tomatoes.

  4. Remove from the oven and cool for 10.

  5. Mix together sour cream, salt, pepper, egg. And 1/4 cup Parmesan cheese.  Set aside.

  6. Assembly:  Roll dough on a sheet of parchment paper into a 12" circle.

  7. Spread sour cream mixture over dough, leaving a 2"wide border.

  8. Shingle zucchini and yellow squash slices alternately over sour cream mixture and place tomato halves on top.

  9. Fold dough edges towards the center.

  10. Brush edges of crust with egg wash, and sprinkle remaining Parmesan over galette.

  11. Bake for 25 to 30 minutes, until crust is golden brown.

  12. Remove from the oven and allow it to cool before serving.


Adapted from King Arthur Flour


Expandthetable suggestions

Ricotta: Replace sour cream with ricotta cheese.

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