Summer Harvest Galette with Tahini Cream Sauce

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

{Tahini Cream Sauce}

• 2 tablespoons tahini

• 1 tablespoon dijon mustard

• 1 tablespoon honey or maple syrup

• 1 teaspoon sumac

• 1/2 teaspoon cumin

• 1/2 teaspoon cayenne pepper

• 1/4 teaspoon cinnamon

• 1/4 teaspoon sea salt

• 1/2 lemon, zested

{Galette Assembly}

• 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 elongated eggplant, sliced into 1/8 inch slices

• 1 tbsp garlic-infused olive oil

• sprinkle of sea salt

• 1/2 tsp fresh cracked black pepper

• 10-12 sprigs of fresh rosemary

DIRECTIONS

{Galette Dough}

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

2. Add the 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}

   1. Preheat oven to 425F

   2. Slice tomatoes, zucchini, and eggplant. Salt the eggplant and zucchini on a paper-lined plate and cover with more paper towels. Let sit for 20 minutes for the salt to pull out any moisture from the sliced veggies. Pat dry prior to placing on the dough

   3. To make the cream sauce, add all of the tahini cream sauce ingredients in a bowl and stir until combined. Adjust the seasoning per your liking (more cayenne for heat, more salt if needed, more sumac if you desire a tangy profile).

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

   5. Drizzle garlic-infused EVOO over dough.

   6. Spread the cream sauce on top.

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

   8. Drizzle olive oil, then season with sea salt, pepper, and place fresh rosemary in between sliced vegetables

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

   10. Slice and serve with a drizzle of honey

   11. Dive in!

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