It is so easy to make a rather fancy looking pastry - with either sweet or savory fillings - with prepared pie crust from the store! Here are my recipes for the zucchini/summer squash and feta galette above as well as a fruit version.Zucchini and Feta Galette
3 medium zucchini and/or summer squash
4 oz feta
1 lemon
1 premade pie crust (Pillsbury)
1 egg, lightly beaten
1 clove garlic, minced
¼ cup chopped fresh mint and oregano
2 T olive oil – lemon flavored if possible
Preheat oven to 375. Remove pie crust from fridge and and let sit in room temp for 15 min.
Thinly slice zucchini and/or summer squash into full circles. Heat olive oil in a skillet on medium heat. Saute garlic 1 minute, then add zucchini/squash. Saute 4-5 minutes. Add crumbled feta, chopped herbs, mix, and turn off heat.
Zest the lemon and squeeze juice from ¼ of the lemon into the mixture as well. Blend.
On a rimmed cookie sheet, spray a piece of parchment paper with baking spray or olive oil. Unroll pie crust on top, spoon ingredients in the center ( a slotted spoon will drain any excess liquid), and spread out to about 1-11/2 inches before the edge. Fold over the edge to make a free-form crust, smoothing each seam to insure the mixture will not come through. Brush the crust with the egg.
Bake 25-30 minutes on center rack. Let sit 5 minutes. Serve warm.
Fruit Galette
3 cups fresh fruit, chopped (blueberries and peaches work well)
2 tablespoons cornstarch
1 tablespoon finely grated fresh lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup plus 1 teaspoon sugar
1 (9-inch) refrigerated pie dough (from a 15-oz package)
1 tablespoon cold unsalted butter, cut into pieces
1 large egg, lightly beaten
Preheat oven to 375. Remove pie crust from fridge and and let sit in room temp for 15 min.
Stir together fruit, cornstarch, zest, juice, cinnamon, salt, and 1/2 cup sugar in a large bowl until combined.
On a rimmed cookie sheet, spray a piece of parchment paper with baking spray. Unroll pie crust on top, spoon ingredients in the center ( a slotted spoon will drain any excess liquid), and spread out to about 1-11/2 inches before the edge. Fold over the edge to make a free-form crust, smoothing each seam to insure the mixture will not come through. Dot fruit filling with butter pieces and sprinkle the remaining teaspoon of sugar over the filling. Brush the crust with the egg.
Bake 25-30 minutes on center rack. Let sit 5 minutes. Serve warm.
