Tomato Zucchini Gallete

Wonderful springtime appetizer or side dish. Great for brunch. Easy to make, and so presentable!

Tomato Zucchini Galette

Ingredients:

• 1 pastry pie dough (store bought or homemade)

• 1 large tomato (heirloom or vine are best)

• 1 small zucchini

• Cheese for base (I like an easy to spread soft cheese like a herbed goat cheese or a ricotta, but any soft or shredded cheese that you like should work!)

• Pesto sauce (store bought or homemade)

• Lemon (juice + zest)

• Garlic powder

• Salt

• Pepper

• Olive Oil

• Fresh Basil

• Parmesan Cheese

Directions:

1. Preheat the oven to 400 degrees

2. Set the pie crust out to get to room temperature (if it was in the fridge)

3. Thinly slice the zucchini and the tomato. Place in a bowl with a little olive oil, lemon zest, lemon juice, salt, pepper, and garlic powder. Mix well and let sit for 10 min

4. Lay out the pie dough on a piece of parchment paper, and spread the pesto (starting from the center of the dough) across the dough leaving a 1 inch boarder all around the dough. Be sure not to get any pesto or other ingredients on the edges of the dough as you will need to fold the ends over.

5. Spread out the cheese (if using a soft cheese) or place the shredded cheese over the pesto.

6. Carefully remove (one by one) the tomato and zucchini slices out of the bowl, and pat dry with a paper towel to squeeze out the juice, and layer onto the pesto and cheese. Keep layering until the entire area is covered. You can overlap the tomatoes and zucchini.

7. Toss on a few sprigs of basil

8. Fold the edges of the pie dough over the edges of the tomatoes, leaving the center of the filling exposed

9. Rub olive oil on a brunch or your finger and rub it all over the exposed pie dough

10. Sprinkle parmesan cheese over the entire gallete

11. Bake for about 40 min - until golden brown

12. Serve hot and enjoy!