Ingredients: |
Ingredients: Two 9” pie crust kneaded together – I use Pillsbury Pie Crust, two comes in a box
2-3 med zucchini, thinly sliced
2-3 yellow squash, thinly sliced
2 bunches of red Swiss chard, rinsed and coarsely chopped
1 large shallot, thinly sliced
1 medium yellow onion, diced
3 cloves of garlic, minced
2 Roma tomatoes, thinly sliced
Basil – torn pieces, enough to cover top of pie
Parmesan Cheese
1- 16 ounce carton Feta cheese
Olive Oil
Salt & Pepper to taste
|
Directions: |
Directions:Preheat oven to 350 degrees.
Take both pie crusts and fold together, making a round disc. Flour rolling surface, roll out the pastry into a circle 14 inches in diameter. Place on a cookie sheet and refrigerate for at least 20 minutes.
Slice zucchini, squash, onion, tomatoes into thin uniform slices. Rinse and coarsely chop Swiss chard. Mince garlic and dice yellow onion.
In a large skillet or pot, heat 1 to 2 tbsp of olive oil. Add the diced onions, sauté until translucent. Add garlic and cook for 1 minute. Add Swiss chard and a little water, cook until tender and all water is absorbed, about 5 to 8 minutes. Set aside to cool.
Spread all of the Swiss chard over the crust, within 2 inches of the edge. Drizzle with small amount of olive oil, and parmesan cheese. Cover with ˝ of Feta cheese.
Layer zucchini slices in a decorative pattern, overlapping on the crust. Layer yellow squash in same pattern on top of zucchini. Season with salt and pepper, drizzle with small amt of olive oil. Continue with second layer of zucchini and yellow squash. Drizzle small amt olive oil and sprinkle parmesan cheese.
Layer sliced shallots on top, then basil, and tomato slices. Drizzle with olive oil, season to taste, cover the top of pie with remainder of feta cheese.
Fold boarder or edge inward, pleating and tucking in as you go. Note: Crust will come all the way to top of Galette.
Bake galette uncovered for about 45 to 50 minutes or until crust starts to turn golden brown and inside is bubbly. Cover loosely with tin foil and bake another 15 to 20 minutes, until innards are soft and cooked through, but not overcooked. If you like your veggies crisp, only cook for 10 minutes more.
Serve with a Pear and Spinach salad, drizzled with vinaigrette.
ENJOY!
NOTE: If you have mandolin, it makes slicing so much easier and faster.
This recipe is a great way to use the extra veggies in your garden. |
This recipe for Zucchini/Squash Galette is from