Remember when I promised you a rustic pizza? Here it is! Ok, I realize that at the time choosing the words “rustic” and “pizza” may have been misleading – but that’s honestly how I think of savory galettes. They are like free form pizzas (without all the time waiting for the dough to rise).
Lately I’ve been working really hard to eat healthy (so that all my running is not a complete waste as I try to lose weight!) My system has basically been eat a really healthy, clean breakfast and lunch and then a “sensible” dinner. (Hello weight loss jargon from the 80’s!) So while I know this dinner has some fat from the oil in the crust – since it’s packed veggies I’m pretty ok with it. I try not to get caught up in counting calories because then I’ll just go crazy. Are you like that too?
Plus, since I’m nursing a life long obsession with avocados, this dinner is like heaven to me. So let’s hop on in, and let me tell you some more about this dinner win (Joe and I both liked it!) and give you some tips and tricks on making it!So there are two things that make this galette pretty amazing. The first, and my favorite part is all the fresh farmer’s market veggies it’s loaded up with. You really can’t compare the flavor of fresh fruits and veggies grown locally with the frozen stuff. For all of you with veggie gardens I am insanely jealous. (Though I can’t really grow anything to save my life).
The other awesome thing is the crust. Nom nom nom! the crust is thin and flaky, spicy and not overwhelming. The trick to that? Putting it back in the fridge to chill after it’s been assembled. (The same thing is true for regular pie crusts too!) Another little tip is to make sure you add the cilantro and lime juice afterwards! Why? Well cilantro get’s wilty when you bake it and you want it fresh, and green and packed with flavor! And if you add the lime juice before you bake the galette it will make the bottom soggy -and you want it nice and crisp. (Especially because the tomatoes will soften it a bit anyway.)
This will end up serving 2 for a very filling dinner, with a little leftover. (It reheated great as lunch!) Have a bigger family? Double the ingredients, and make it like one big pizza! Just make sure if you are serving kiddies that they can handle the spice of the crust!
This week I have some more dessert and dinner recipes coming your way (one of my favorite ice cream flavors, ever. Possibly even more than my Chocolate Chai Ice Cream! (And that’s saying a lot!) And some wedding updates (for those of you who are into that sort of thing!)
I’ve been pinning tons of ideas, as well as some pics from our weekend adventures. (This is one of my favorite pics from the summer!) Are you as excited about wedding pinspiration, summer travels, Oreo pics, and food yumminess as I am? If so, follow me on Facebook, Twitter, Instagram and Pinterest! That way you’ll never miss a recipe, you can share with me your food obsessions and follow me on this crazy wedding planning adventure!
- 1 1/4 Cup Whole Wheat Flour
- 1/2 cup Vegan Margarine, chilled Coconut Oil, or regular butter
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Paprika
- 1-2 tablespoons Ice Water
- 1 Zucchini, sliced thin
- 2 small Tomatoes, sliced thin
- 1 cup Corn
- 1/2 Avocado
- 1/2 Red Onion
- 1 Lime
- 1/2 cup freshly chopped Cilantro
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- In a mixer using a paddle attachment (or by hand with a spatula), mix flour, chili powder and paprika. Once it is thoroughly blended and butter or oil one tablespoon at a time until a smooth dough forms. Add 1-2 tablespoons of ice water if dough is clumpy.
- Roll out dough to 1/4 of an inch thick and arrange tomatoes, zucchini, avocado and red onion in a circular pattern, leaving a 1 inch overhang of dough. Sprinkle with salt and pepper and fold dough over carefully. Chill for 1 hour.
- Preheat oven to 350°.
- Bake galette for 25-30 minutes or until dough is crispy. Squeeze lime juice over ingredients and sprinkle with cilantro.
- Serve warm.