Summer Harvest Galette

I think my favorite part about summer is the produce harvested. Mother nature truly gave us ALL we needed to eat the ~rainbow~!

Now I know turning on the oven during the summer month’s can be absolutely horrifying (I’m looking at you NYC residents hehe). But I promise this galette is worth it.

This is the perfect treat to bring to a picnic, to eat on you roof, or to enjoy over a nice glass of chilled rose (because what else are we drinking during 90 degree heat?)

Now grab your juiciest tomato, chill some butter, and enjoy!

Summer Harvest Galette

INGREDIENTS

{Galette Dough}

• 1 1/4 cup all-purpose flour

• 1 stick (8 tbsp) ice cold salted butter, cubed

• 1/2 tsp sea salt

• 4-8 tbsp ice cold water

{Filling}

• 1 tbsp garlic-infused olive oil (see notes)

• 1 tbsp dijon mustard

• 1-2 tbsp nutritional yeast (or seasoned breadcrumbs)

• 2 beefsteak tomatoes, sliced into 1/4 inch slices

• 1/2 zucchini, sliced into 1/4 inch slices

• 1/2 yellow squash, sliced into 1/4 inch slices

• 1 tbsp garlic-infused olive oil

• 1 tsp sea salt

• 1/2 tsp fresh cracked black pepper

• 1/2 tsp Italian seasoning

• 10-12 sprigs of fresh thyme

DIRECTIONS

{Galette Dough}

1. In a food processor, add flour and salt. In a separate bowl, add cubed butter. Place both bowls in a freezer for 15 mins

2. Add cubed butter to flour/salt mix, and pulse until a cornmeal consistency comes to fruition

3. Slowly add 2 tablespoons of ice cold water (at a time) until a dough forms

4. Form into a ball, place in between plastic wrap, and flatten into an 8” disk; place in the fridge for 2-3 hours *overnight is BEST*

   {Galette Dough}

   1. Preheat oven to 425F

   2. Slice tomatoes, zucchini, and squash. Pat dry prior to placing on dough

   3. Roll out dough with a rolling pin (on top of parchment paper) to a 12”-13” diameter.

   4. Drizzle garlic-infused EVOO over dough

   5. Spread dijon mustard on top, then sprinkle nutritional yeast on top

   6. Place veggies in any pattern you wish; I attempted a spiral form.

   7. Drizzle garlic infused olive oil, then season with sea salt, pepper, Italian seasoning, and place fresh thyme in between sliced vegetables

   8. Cook on pizza stone (baking sheet would work as well) for 35-40 mins

   9. Slice and serve

   10. Dive in!

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{NOTES}

GARLIC INFUSED OLIVE OIL

yields: 1/4c olive oil

{Ingredients}

• 1/4 extra virgin olive oil

• 2 garlic cloves, sliced

{Directions}

1. Pour olive oil into a glass jar (preferably one with a lid)

2. Sliced garlic cloves and place into glass jar with oil

3. Set aside for 1-2 days

4. Use when needed