![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-bwLcQhBFADqZFYIZUltYn2I6h2D3DFKZK9nOCd-ZKjhvVG8hm0XWaw-ud7Eb8qLQ4cwGltLFobWo6K1MromfblY4c6pSd-qUV-ymYZKgqqari7I-m8QmfOwuDWEYB46QfIchyphenhyphen4ylNQVu/s400/galette.jpg)
You will need:
1 large zucchini (sliced into thin rounds)
4 medium tomatoes (sliced into thin rounds)
2 small eggs
1/4 cup ricotta cheese
1 clove garlic (minced)
salt & pepper
parmesan for garnish
Roll pie crust into a large rectangle and place on a silpat-lined baking sheet. Arrange the vegetables in a shingle-like pattern on the crust leaving a 1/2 inch margin. Fold extra crust up over the edge of the vegetables and pinch at the corners to seal them together. In a bowl, whisk eggs, ricotta, garlic, salt & pepper together until well incorporated. Slowly pour the mixture evenly over the veggies. Bake at 325 for 1 hour. Allow to cool completely before eating.
2 comments:
I wonder if this would work with a silk tofu eggy mixture (like the one used in the Vegan Brunch tofu omelets). It sounds so good!
this looks so good i am going to try and make it tonight!
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