Roasted Zucchini and Tomato Galette

Mar 30

Mar 30 Roasted Zucchini and Tomato Galette

Ever since we moved to Temecula wine country in August, I’ve been thinking about creating a series about wine country entertaining. I’m sure some of you are thinking “How is that different than any other entertaining?” Fair question. To me, wine country entertaining means casual outdoor dining, fresh ingredients, shareable dishes, and of course, food that pairs well with wines of all shapes and sizes. I plan to do some experimenting and exploring, go beyond the classic charcuterie board – not that there’s anything wrong with that, there’s plenty of delicious ones to be found around this area. So I’m starting things off with this Savory Zucchini Galette recipe from King Arthur Baking. The crisp, buttery crust has a lemony ricotta filling topped with roasted zucchini and grape tomatoes that have been seasoned with oregano and basil, then it all gets a sprinkling of parmesan. You didn’t really think there would be no cheese did you?

The galette is on the smaller side, so it's a nice choice if you're hosting a small gathering of around 4-6. It also means means the slices can be easily be finger food – perfect for an informal evening. I served it along with some olives, grapes, dates, and Marcona almonds when we had our neighbors over last weekend. We enjoyed it along with a local Sangiovese + Barbara blend from the fabulous Bottaia Winery. Second helpings were had by all, including the wine, so I’ll call the evening a win!

Zucchini Galette Recipe:

On King Arthur Baking: https://www.kingarthurbaking.com/recipes/savory-zucchini-galette-recipe

Yield:
1, 8-inch Galette

Difficulty:
Easy

A few tips:

You can make the crust a day ahead of time to make things easier on the day-of.
Don't be afraid of letting that crust get some color, if possible, slide the galette onto a baking stone (some parchment will help here) to ensure a crisp bottom. If you don't have one, when you take it out of the oven, carefully slide a spatula underneath the galette and gently lift up to see if it's done or not.
The recipe calls for some of King Arthur Baking's specialty ingredients. If you have them, great! If you don't, or don't want to purchase them you can simply use finely grated parmesan in the crust in place of the "Better Cheddar Cheese Powder" and some dried basil, dried oregano, salt and pepper like I did in place of the "Pizza Seasoning". Once it came out of the oven, I sprinkled some torn, fresh basil across the top. It adds a nice, fresh accent to the dried basil.

Happy Entertaining!