Garden Galette

Is your garden bursting with zucchini yet?...Or your neighbor's garden?

I'm lucky, I don't currently have a garden, but I have a very generous neighbor that gives me zucchini from their garden when it's abundant; and I look forward to the donation every year! Sometimes I even think up and save recipes that contain zucchini specifically to make in late summer because even if my neighbors have a low turn out, it can easily be found at farmer's markets in abundance!

I love gardening, I even had an internship last summer where gardening was a focus for community involvement and outreach. There was a farmer's market that took place weekly with other's who shared the same love of fresh food and community. In all, it was a really neat experience, I was able to learn so much about growing fresh fruits and vegetables, but more importantly I also learned a lot about the community that revolved around the weekly market.

 And for funsies, here is a step-by-step photo-op: 

I used this crust recipe of mine!

Finished!

 Now Enjoy!

Being surrounded by such vibrant and fresh food excited me to someday have a garden of my own! Until then, I thank my neighbors very much for their garden produce!!

Here's what I have made with it this year, a Suzy original:)



Garden Galett
3 zucchini, cut into ribbons
1/3 large Vadalia onion, chopped
1/2 cup Parmesan, grated.
Handful of fresh garden herbs (really any kind, I used basil, parsley, chive, and cilantro)
1 recipe for savory (buckwheat) crust

Preheat oven 350 degrees.
Prepare a cookie sheet with parchment and a light coating of cooking spray.
Roll out prepared dough for crust,
Slice zucchini into ribbons, I use a vegetable peeler to make thin slices length wise, and chop the onion and fresh herbs.
Layer vegetables evenly over the crust dough, alternating between vegetables and a sprinkling of cheese.
When done, layering vegetables, fold edges of dough over the vegetables the best you can. I use a fork to help out a bit. It doesn't need to be even, it will just look rustic, right? That's what I tell myself anyway.
Bake for 25-35 minutes. The time will depend on the amount of vegetable you manage to pile on top of the crust.
Allow to cool for a few minutes before cutting into slices.
Enjoy!

This galette is scrumptious straight out of the oven, or cooled. This means you could  make it ahead of time and store in the refrigerator before serving. Either way, it is a delightful garden treat!

Cheers,
     Suzy

Crust for a Savory Dish

I use this crust for savory dishes, like this galette recipe that I will post soon

It is versatile and can easily accommodate for whatever ingredients you have or prefer to use.

Suzy Tip: I often add spices to my crust dough. This is another dimension of flavor not often thought about, and the addition makes the whole dish a little bit more special :)

Savory Crust

1 cup buckwheat flour
1 cup almond meal
pinch salt
3 T cold water
3 T coconut oil
any spices you like, I often add a pinch of paprika and/or rosemary depending on what I feel like.

Combine all ingredients. Being sure to keep the dough cool (so the coconut oil remains solid), roll it out.

Suzy Tip for rolling out dough: place the dough onto a piece of plastic wrap, parchment or wax paper and, place another piece of plastic wrap/parchment/wax paper on top (you can even spray so it doesn't stick if your dough is really sticky).

Roll out the dough using a rolling pin or another cylindrical object (between the two papers). Remove the top paper, and place the dough in the pie dish or on the baking sheet
Top or fill with other tasty and wholesome ingredients.
Bake on prepared baking sheet with parchment or cooking spray, at 30 degrees for about 20 minutes, depending on filling (the galette cooks for 25-35 minutes)

Crust!

Other flours I would consider using  in place of buckwheat: (sweet white) sorghum flour, teff flour, corn flour, millet flour, quinoa flour, oatmeal flour (making your own is easy!)
The dough should be pliable, but not too sticky...depending on your flour substitution and humidity you may need to add more water, one teaspoon at a time!

What would you fill this crust with?

Clearly from the photos I made a galette with it, using garden fresh ingredients that I had on hand. It turned out really well, and will definitely be something I'll be making in the future! Be sure to check back, I'll have the recipe up for that soon!!

Cheers,
     Suzy