Zucchini + Tomato Galette

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

Zucchini + Tomato Galette

Pie Crust Dough (recipe follows)

1 12-inch zucchini (sliced into thin rounds)

4 medium Roma tomatoes (sliced into thin rounds)

2 medium eggs

1/4 cup ricotta cheese

2 clove garlic (minced)

1 teaspoon champagne vinegar

1/2 teaspoon minced fresh oregano

salt and pepper (to taste)

1/4 cup parmesan cheese (for garnish)

Roll pie crust into a large 11x16 inch rectangle and place on a silpat or parchment-lined 12 x 17 inch baking sheet. Arrange the vegetables in a shingle-like pattern on the crust leaving a 1/2 inch margin of crust around the outside. 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, vinegar, oregano, salt, and pepper together until well incorporated. Slowly pour the mixture evenly over the vegetables. Bake at 350 for 50 minutes. Serve at room temperature or warm.

Pie Crust Dough

1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/3 cup organic shortening

1/2 teaspoon salt

about 1/2 cup cold water

Place the all-purpose flour, the whole wheat flout, shortening, and salt into the food processor. Turn it on and allow it to run for a few seconds so the shortening becomes incorporated into the flour. Add the cold water one teaspoon at a time until the dough comes together by forming itself into a ball and rolling around the inside of the work bowl. Wrap in plastic wrap and place in the fridge to rest for 20 minutes.