Thursday, August 20, 2009

Zucchini & Tomato Galette

This simple dish has a very elegant presentation. For that reason, it's a great thing to take to a party -- it is sure to get a few oohs & ahhhs. This recipe is great because you can use just about any vegetables you have lying around to make variations of it.

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.


Bianca said...

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!

helen said...

this looks so good i am going to try and make it tonight!