You know how there’s always a song of summer? That one hit that gets played over and over and over again and only loses it’s charm in late August when you’re ready for leggings, Uggs, and oversized sweaters. (For what it’s worth, that song this year is probably Maroon 5’s This Summer’s Gonna Hurt, agree?) That’s what this galette is to me.
It’s everything I love about summer in one dish: fresh, sweet corn, zucchini, and tomatoes. And cheese. But that’s a year round staple.
I don’t know about you, but I especially adore warm tomatoes (grilled, roasted, sautéed — love ’em). For some crazy and unexplainable reason, John won’t eat them. Warm tomatoes just ain’t his thing. His loss, for sure.
So when he was recently out of town for work, I took full advantage and made this unbelievable galette. Guys, it was amazing. I can’t even tell you (but I’ll try). Like… one of the best things to ever come out of this kitchen.
I turned to my trusty tart dough recipe (which, by the way, has never let me down) for the base. I’m convinced even my toddlers couldn’t screw this up if I portioned out the ingredients for them.
The addition of rosemary into the crust? A no brainer. Thanks to my hubby and the herb garden he built, I’ve got a mountain of fresh herbs at my fingertips. With all the rain we’ve had recently, I find that I’m having to trim them back every week. To use them up, we’ve been throwing them into almost every dish we make. Not a bad thing, of course.
Okay, let’s talk filling. Everything gets sautéed in a large pot or pan. I went with our Le Cresuset dutch oven because you really need to cover the tomatoes with a lid so they steam and pop.
Once the cherry tomatoes start to open up, add a cubed zucchini.
And lots of fresh corn!
I don’t know how anyone could not adore this.
Look at that — summer on a plate!
While this cools, roll out your foolproof tart dough (have I convinced you to try it, yet?), sprinkle on a generous layer of fresh parmesam, and then pile on the veggies leaving a 1-2 inch border around the edge.
Sprinkle more parmesan, because cheese, and fold up the sides of the galette and brush with egg wash.
Annnnnd a little more cheese on the dough. Be generous.
Bake. Wait patiently. Maybe sip on some cold white wine.
I sat at the table — alone — wondering how many portions were too many and whether I’d regret eating the whole thing right then and there. After all, it’s just a bunch of veggies, how bad can that be?
Completely ignoring the fact that it’s resting upon an all-butter tart dough, but eh, whatevs. VEGGIES.
The rosemary, the cheese, the tomatoes that pop in your mouth. I could go on and on and on. This is the best and I’m seriously hoping that John goes out of town again soon so I can make this again.
(Just kidding, please don’t leave me at 36 weeks pregnant!)
If there’s one new recipe you try this summer, please please please let this be it. It will not disappoint!
*Recipe slightly adapted from Smitten Kitchen.