A taste of the Summer garden wrapped up in a beautiful crust. This easy Summer Garden Galette is everything we love about Summer.
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The tomatoes are coming! The tomatoes are coming!
After months and months of hard labour, I am finally getting beautiful tomatoes of all shapes and sizes from my tomato plants. I’ve been busy at work preserving and canning so many jars of tomato sauce.
But still, we should enjoy some of the fruits of our labour while they are still fresh. That is where this recipe comes in.
Ya’ll know that I am a sucker for anything shoved in a pie crust.
What You Need For This Recipe
- Pie Crust (You can use storebough or grab my sourdough pie crust recipe here!)
- Basil Pesto
- Mozzarella
- Tomatoes
- Zuchinni
- Olive Oil
- Salt and Pepper
- Fresh Herbs
How to Make a Summer Garden Galette
The best place to begin would be to thinly slice your garden vegetables and assemble your pie crust and pesto if you are making them fresh for this recipe. Place your veggies into a bowl and gently toss them with the oil, salt and pepper.
Next, preheat your oven to 375°F.
Roll out your pie crust into a large circle on a sheet of parchment paper. Aim for the crust to be about ⅛” thick.
In the center of the crust, spread a layer of pesto. We love pesto so I like to layer on our a bit thick. Next, the mozzarella.
Next, layer out your vegetables in any way you please. Top with some amazing fresh herbs straight from the garden.
Gently fold over the sides of the galette and brush with an egg wash (one tablespoon of water whisked with one egg). The egg wash will give the galette a beautiful golden crust.
Transfer your galette onto a baking sheet and place it in the oven. Bake the galette for 20 to 25 minutes, until the crust has reached a golden brown colour.
Remove the galette from the oven. Allow it to rest for 1 to 2 minutes before slicing and serving.
Summer Garden Galette
A taste of the Summer garden wrapped up in a beautiful crust. This easy Summer Garden Galette is everything we love about Summer.
Ingredients
- 1 pie crust
- 1 medium zuchinni
- 2-3 heirloom tomatoes, or a variety
- 2 tbsp pesto
- 7 slices mozzarella
- 1 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 egg
- 1 tbsp water
- Fresh Herbs, optional
Instructions
- Preheat oven to 375°F.
- Slice the tomatoes and zuchinni and place them into a large bowl.
- Gently toss them in the olive oil, salt and pepper and set aside.
- Roll out your pie crust on a sheet of parchment paper into a large circle that is roughly 1/8th thick.
- In the center of the pie crust, spread a healthy layer of pesto.
- Then layer on the mozzarella...
- and then the tomatoes and zuchinni.
- Fold the edges of the pie crust over, gently folding them to seal the veggies inside.
- Whisk together the egg and water to create an eggwash and brush the crust.
- Top the galette with fresh herbs like basil, rosemary or oregano.
- Transfer the galette to a rimmed baking sheet and place into the oven.
- Bake for 25-30 minutes or until the crust has reached a golden brown colour.
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Megan
01/09/2022 at 11:26 amThis looks so delicious & fresh! What a great way to use up the harvest.
Julie
01/09/2022 at 2:07 pmThis looks absolutely delicious!
Sarah
01/09/2022 at 2:50 pmOh I am definitely going to try this! A galette has been on my list of things to try forever.. it’s finally time!
Rose
01/09/2022 at 6:13 pmThis looks so good and sounds very simple to make. It’ll make a great addition to our summer menu!
Courtney
01/09/2022 at 6:44 pmThis is a great idea, thanks for the lovely recipe! I definitely want to give this a try.
Brad MacAonghais
01/09/2022 at 9:01 pmI agree with you about being a sucker for anything in pie form. My middle child is getting involved in my wifes garden and is super pumped that his first tomatoes are ripening so maybe this will be an option for him! My wife is determined that our sons not be as incompetent as I am in the kitchen
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