How fancy are we today?!
You know what's great about this.. this thing looks so delicious and impressive and rusticly perfect but it is the black sheep of the pie family. The runt. The misfit on misfit island. The "mess up".
But in my mind.... it's more like a pie and a pizza had a baby so really, how much more awesome can you get????
A pie is a labor of love and usually mine end in complete failure. I mean, who knew pie weights were a thing? And soggy crust and burnt edges and letting steam escape and fancy lattice work and on and on and on.
I'm still working on that pie game, and I will conquer you!!!, but in the meantime I've got this friendly and easy-going galette to give me golden pastry stuffed goodness and lots of self-esteem.
Since Summer is officially coming to an end, I decided to load this baby up with some of Summer's last bounty. Juicy and massive heirloom tomates, Summer squash and sweet corn. Plus, goat cheese, because always goat cheese.
Throw in some soft, sweet onions and fresh garden herbs and kiss good ole Summer goodbye.
Let's talk about the pie dough real quick.
A food processor is a huge help here. I like to keep some butter in the freezer so I can make pies on a whim.... #goals but also, #notreality. Chop it into cubes, toss it in the food processor with the flour and salt and pulse until it breaks down into small, rice-like consistency. Then add all the liquid and continue pulsing until the dough comes together in a big ball.
It's the simplest and fastest way to get the dough together, and dare I say makes pie-making feel much more accessible?
Gimme all the pies!!!!
1 1/4 cup (160 grams) all-purpose flour
1/4 teaspoon salt
8 tablespoons unsalted butter (1 stick), chilled or frozen, cut in cubes
1/4 cup sour cream
2 teaspoons lemon juice
3 tablespoons unsalted butter
1 onion, thinly sliced
1 summer squash, sliced
1 ear of corn, cut off husk
1 large heirloom tomato, thinly sliced
Handful of cherry tomatoes, sliced
6oz goat cheese, softened
1 tablsepoon fresh rosemary, chopped
1 tablespoon fresh basil, chopped
Salt and pepper
1 egg, beaten
1 cup balsamic vinegar
1/4 cup honey
- For the dough, mix the flour and salt together and add to a food processor. Add the butter (make sure it's cold or frozen) and pulse until it looks like a rice consistency. Mix together the sour cream, lemon and 1/4 cup water. Add to the food processor and continue pulsing until balls of dough form. Press together with your hands a few times and wrap in plastic wrap. Refergierate for at least an hour, or up to two days.
- In a large skillet, sauté the onions down with salt and pepper in the butter until soft, about 5 minutes. Remove to a plate to cool. Do the same with the squash and corn, sautéing until soft and seasoning with salt and pepper. Set all aside to cool while you roll out your dough.
- Preheat your oven to 400˚.
- In a small bowl, mix the goat cheese, basil and rosemary.
- Lay out a large piece of parchment paper and lightly flour the surface. Roll out the dough on the parchment paper into a round shape until about 1/8" thick. Move the parchment paper and dough to a pizza pan or baking sheet.
- Spread the goat cheese layer and top with the corn and onions. Add the squash and sliced tomatoes. Season with a bit more salt and pepper. Fold the edges over all the way around, leaving the center exposed. Brush the top of the dough with the beaten egg. Bake for 30-40 minutes. The dough should be puffed and golden brown and the tomatoes should be charred.
- For the balsamic reduction, bring balsamic vinegar and honey to a boil over high heat, stirring constantly. Reduce heat to low and simmer until the mixture has reduced, about 10 minutes. Remove from heat and let cool to thicken.
- Serve your galette warm with balsamic reduction, if you want a little drizzy drizzle. Or remove it from your oven and immediately hide in your bedroom with the entire pie. No judgement here.
Goodbye, sweet Summer! You were good to us!