Serves 6-8
This is the perfect end-of-summer dish to serve as an appetizer or vegetarian main course – for a quick weeknight meal or a potluck dinner with friends. The recipe is flexible – to the filling, add in corn, different squash varieties or peppers. TomaProvence was our cheese of choice here, but Toma or a combo of Toma and Bay Blue would also be delicious. Great out of the oven or the next day at room temp.
Pastry:
1 ¼ cups flour, plus more for rolling
¼ teaspoon table salt
8 tablespoons cold unsalted butter, cut into small pieces
¼ cup plain yogurt or sour cream
2 teaspoons apple cider vinegar
Filling:
1 tablespoon olive oil
3 cups tomatoes - a mixture of cherry or sun gold and other small varieties
¼ teaspoon salt
Pinch red pepper flakes
1 leek, cleaned & thinly sliced
2 small zucchini or summer squash, diced
¾ cup (3 oz) grated Point Reyes TomaProvence
Egg wash: 1 egg beaten with 1 teaspoon milk or cream
Make the pastry.
Mix flour and salt in a large bowl. Add butter and, using your hands or a pastry cutter, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, stir together the yogurt or sour cream, vinegar and about ¼ cup water and add to the butter-flour mixture. Using a spatula or your hands, mix in the liquid until the dough comes together into a shaggy ball. Gather the dough into a ball with your hands, wrap with plastic and refrigerate for about an hour.
Make the filling.
Add the olive oil, tomatoes, salt and a pinch of red pepper flakes to a medium skillet. Cover and turn heat on high. Shake the pan occasionally, so tomatoes cook evenly. After a few minutes of cooking (and tomatoes bursting), reduce heat and remove the lid. Add leeks and zucchini and cook until squash begins to soften, about 3-5 minutes more. Season with salt and pepper. Place mixture on sheet pan or plate to cool to room temperature before assembling.
Preheat the oven to 400F.
On a floured work surface, roll dough out into a roughly 12-inch round. Transfer to a parchment-lined baking sheet. Using a slotted spoon, spoon the tomato-zucchini mixture into the center of the galette dough, leaving a 2-inch border. Top with shredded TomaProvence. Working your way around the dough, fold the border in over the filling, leaving the center open. Brush the crust with egg wash.
Bake about 30 to 40 minutes, until crust is golden brown. Remove from the oven, top with a sprinkle of salt and let stand for 5 minutes before serving.
