Have you got a few zucchini rolling around in the crisper?
You need to make this Tomato, Zucchini and Vidalia Galette.
A galette is basically a free-form pie that you shape with your hands instead of using a pie pan, so it's beautiful in this sort of loose, casual, accidentally awesome way. You know how it is when you see a woman pin up her hair with chopsticks, and it looks relaxed and sophisticated at the same time? This galette has that vibe, only when I try it, I don't look like I fell asleep on a bag of Chinese takeout. More...
My favorite shortcut is that you use frozen puff pastry for the crust instead of starting from scratch. Just thaw the pastry overnight in the fridge overnight or on your kitchen counter for about 40 minutes. If you want your galette to have a more finished look, you can cut a 12-inch round out of your puff pastry and use it, but I like to keep it simple and use the whole sheet, weird corners and all.
No one worries about the weirdRead More »from Tomato, Zucchini and Vidalia Galette