Vegetarian Zucchini Galette Recipe & Flaky Crust

Recipe For Rustic Zucchini Tart with Tomatoes, Asparagus and Pesto

Oct 17, 2008
Donna Diegel

Zucchini Galette - Donna Diegel

Vegetarian zucchini tart & galette recipe. Heirloom tomatoes, squash, basil pesto, roasted red peppers, asparagus and parmesan all baked in a rustic flaky pie crust.

Summer isn't over until all the zucchini is gone! Galette or tart - whatever its name, this vegetarian recipe uses up the last of the season's veggies with zucchini and summer squash as the main ingredients!

Galette or Tart?

In this application, the terms galette and tart are basically interchangeable. A tart can be made in a fluted tart pan or it can be a free-form rustic masterpiece. A galette can be filled and baked with fruit for a sweet dessert, or a savory appetizer or dinner entree. A flaky pie crust recipe is a must for a tender tart or gorgeous galette.

Baking911.com says, "You may call them free-form pies or ugly tarts, but the French call them galettes...You'll be hard put to find more than two references with the same definition of galette. The main similarity is that they are flat, round and on the rustic side."

Vegetarian Zucchini Galette Recipe with Tomatoes, Asparagus and Pesto

1/2 batch of the Best Ever Pie Crust Recipe. (The whole recipe makes enough for 2 galettes or 4 single pie crusts. It can be divided for this recipe or freeze the extra crusts.)
4 Tablespoons homemade or prepared pesto (optional)
1 Tablespoon olive oil
1 small green zucchini, washed and sliced thin
1 small yellow summer squash, washed and sliced thin
2-3 slices roasted red peppers
4 - 6 asparagus spears
2 fresh ripe heirloom tomatoes, sliced
1/4 cup scallions, chopped
1 cup shredded cheese such as; parmesan, cheddar, mozzarella, etc.
1/4 cup fresh basil leaves, chopped fine
2 teaspoons (more or less) kosher salt or seasoning blend
1 large egg, beaten

Custard Filling (optional)

1 large egg, lightly beaten
1 Tablespoon melted butter
1 Tablespoon prepared pesto
1/4 cup half & half

Directions:

Preheat oven to 400 degrees F. Prepare a baking sheet with parchment paper or non-stick silpat liner.
In a saute pan, cook zucchini and yellow squash until crisp-tender. Remove to a plate and cool slightly. In the same pan, saute asparagus and onion just a few minutes. Don't overcook. There should be a slight crunch to the vegetables. Remove to a plate and allow the veggies to cool a bit.
Meanwhile, on a floured surface, roll pie crust to approximately 13" in diameter. Trim the edges, but not too much. Transfer pie crust to the prepared baking sheet. Don't worry if the edges fall over the sides, they will be folded over the filling later on.
Using a 9" inverted bowl or pan lid, lightly mark the inside of the pastry crust. Be careful not to cut through the dough. This will be used a guide or template for the pesto. Spread pesto evenly over the pastry crust within the circle. Sprinkle 1/3 cup of the shredded cheese over the pesto.
Place the zucchini and yellow squash slices inside the circle, overlapping them as needed.
Sprinkle some of the chopped basil leaves and a dash of seasoning over the squash. Repeat with another layer of cheese.
Arrange the tomatoes, peppers and asparagus on top and sprinkle with seasoning. Finish with the final 1/3 cup of cheese. Sprinkle with a dash of seasoning, chopped basil and scallions over the top.
Moisten the edges with a small amount of water and carefully fold up, pressing, folding and pinching the edges in a rustic pattern. Brush the pastry with egg wash and sprinkle with a small amount of kosher salt if desired.
If the galette is made without a custard filling, then bake it at 400 degrees for approximately 40-50 minutes or until the pastry is nicely browned.
If the galette will be filled with custard, whisk together all custard ingredients in a small bowl. Remove the galette from the oven after 30 minutes, and very gently pour the custard though the center and it will trickle down inside. Depending on the amount of liquid the galette has produced, some of it may need to be spooned out to make room for the custard. Bake for another 15-20 minutes or until custard is set.
Remove from the oven. Let sit for 10-15 minutes before transferring to a wire rack to cool.
Serve with a side of red onion jam or pesto and a drizzle of balsamic reduction sauce.
This galette is best served the same day. Leftovers should be refrigerated.
Serves 6-8.