Making a galette is so much easier than it seems! Delicious filling surrounded by a rustic crust...what could be simpler for a weeknight meal with a glass of wine or tea?
Savory springtime galette
One premade piecrust, rolled out into a circle
16 ounce container mixed greens
8 ounces small tomatoes, halved
generous handful of Asiago or Parmesan cheese
Fresh mozzarella or goat cheese, sliced or crumbled
herbs (basil, oregano, etc.)
1/4 to 1 teaspoon red pepper flake
chopped squash: zucchini and/or yellow squash
Chopped green onions - three or four will do
1/2 a fennel bulb, sliced thin (optional)
Add to a large skillet or Dutch oven a bit of olive oil to coat the bottom, then add the tomatoes, squash, green onions, and fennel. Saute for several minutes over medium heat, until the vegetables are tender. Season with 1/2 teaspoon of your favorite dried herb and red pepper flakes, for heat, if desired.
Add the container of greens to the pan, and allow to wilt down for several minutes, stirring occasionally.
Place the rolled out crust on parchment paper on baking sheet. Place a generous handful of Asiago or Parmesan in center, and smooth out a bit. leaving 2 inches around the whole circle free of cheese, as you'll be folding that part over.
Place the cooked vegetables in the center, and spread over the cheese, still leaving the two inch ring of pastry uncovered. Top with 1/2 ball of fresh mozzarella, sliced, and then fold over the edges, crimping as you go. Bake in a preheated 400 degree oven for about 30 minutes. If the crust looks too brown, cover with foil and continue to bake.