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Squash and Tomato Galette

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“Found this in a magazine and it sounded too good not to save.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 2 yellow squash, sliced lenghtwise
  • 2 medium zucchini, slice lenghtwise
  • 1 12 teaspoons olive oil
  • 14 teaspoon salt
  • 1 refrigerated pie crust
  • 13 cup finely grated parmesan cheese
  • 14 cup breadcrumbs
  • 2 tablespoons chopped basil
  • 4 plum tomatoes, sliced
  • 1 egg white, beaten

Directions

  1. Heat grill.
  2. In a large bowl, toss yellow squash and zucchini slices with oil and salt.
  3. Grill vegetables, turning once until cooked through, about 10 minutes.
  4. Let cool.
  5. Heat oven to 400 degrees.
  6. On lightly floured surface, roll piecrust into a 14" circle.
  7. Carefully transfer to a baking sheet.
  8. In small bowl, combine cheese, bread crumbs and basil.
  9. Spread mixture in a 9" circle in middle of piecrust.
  10. Arrange half of the grilled vegetable slices in spoke fashion to cover cheese mixture.
  11. Place tomato slices over squash.
  12. Arrange remaining squash slices over tomatoes.
  13. Fold outer edge of dough over vegetables to make top layer of crust.
  14. Brush top with the beaten egg white.
  15. Bake 30 minutes or until crust is golden brown.
  16. Serve warm or at room temperature.

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