Over the weekend, I made this gorgeous and simple dish. Layered on a bed of soft cheese, summer produce—ripe tomatoes, zucchini and leeks are seasoned with salt and pepper and deliver a taste like summer. As fall does not officially begin until September 22nd, I thought I’d share this dish which lets the true mettle of the ingredients come through with all its delicious summery goodness.
The term galette is used in French cuisine to describe a variety of round crusty and sweet cakes. In Québec, French Canada, galette is usually used for pastries like a large cookie. Although normally used for sweets, I use the term galette here to describe a savory tart similar to a french pastry pizza. I hope you love it as much as we do!
1 ½ cups all-purpose flour
¼ teaspoon salt
Pinch of sugar (optional)
1 stick (113 grams) unsalted butter, room temperature
4-8 tablespoons ice cold water
2 leeks, cut into thin slices
1 tablespoon olive oil
1 cup shredded Fontina cheese
About 1½ cups multi-colored cherry tomatoes, sliced in half
1 small zucchini, thinly sliced
1 generous tablespoon chopped oregano or basil
kosher salt and freshly ground black pepper
For the crust: Whisk flour, salt, and sugar in medium bowl. Add butter; with food processor or rub in with fingertips until mixture resembles coarse meal. Add cold water. Work mixture with fingertips until dough comes together in moist clumps, adding more water by the teaspoon if dry. Gather dough into ball. Wrap in plastic; chill until firm, at least 1 hour.
Preheat the oven to 350 degrees F. Sauté the leeks in olive oil until softened and lightly browned. Set aside to cool.
Place the ball of dough onto a large parchment-lined baking sheet and roll it into a 12 to 14-inch round circle (it does not have to be perfect).
Sprinkle the leeks around the middle of the rolled out crust, leaving about a 1 ½ inch border around the edge. Add cheese over top next, then tomato and zucchini. Gently fold edges over toward the middle, on top of the filling. Sprinkle fresh herbs on top and a nice dose of salt and pepper.
Bake for 45 minutes to 1 hour, or until the crust is golden brown and the filling is bubbly. Let cool for about 15 minutes, then slide the tart onto a cutting board, cut into slices, serve and enjoy your slice of summer on a plate. Bon Appétit!
Recipe Inspired by: Recipe Girl
Martine’s Notes: I used a mix of Fontina and Asiago cheeses. If you’d like you could also sprinkle grated fresh Parmesan on the crust before baking. I did not follow the cornmeal crust recipe provided by Recipe Girl. Instead, I made a simple and classic pâte brisée. Also, there are similar recipes that use puff pastry, goat cheese or add a few other vegetables. Either way, it’s a delicious and nice summer dish.