I know I have mentioned this before, but this time of year, the zucchini is overflowing.
I’m always looking for ways to use it up!
Today, I’m going to share one of my favorite recipes that I discovered in a magazine years ago. I don’t remember what magazine it came from but I do remember that the picture was absolutely stunning (not like this photo, though…I’m still working on my photography skills. Ha, ha!)
I also remember that once I made it, it was so simple and used a TON of vegetables and was so versatile. You can swap out the veggies for whatever you happen to have on hand. Green beans, potatoes, peppers, basil, cilantro, green onions, carrots, etc.
Throw it all in and make it a party!
I have since made this recipe my own and can pretty much make it from memory. It’s always nice to have some recipes like that in your back pocket!
The recipe is for a Tomato Zucchini Galette…which is a fancy word for a free form pie. Basically, it is pie crust stuffed full of sauteed vegetables. Delicious!
Let’s get started.
Start by dicing your zucchini into small pieces.
I generally slice the zucchini into planks then lay them flat and slice them into long spears then cut them cross-wise into a diced shape.
You want around 3 cups of diced zucchini.
Then add 1 cup of sweet corn. This can be frozen corn or you can cut it off of the cob.
Add a couple of tablespoons of good quality olive oil to a saute pan and then add the zucchini and corn. Add some salt and pepper and cook on medium-high heat for around 10 minutes or until it starts to brown a bit. Once it starts to brown, add some grated garlic and cook for a few minutes. Season with more salt if needed. Turn off the heat and allow it to cool as you prepare the crust.
Make the pie dough
In a large bowl, mix your flour, cornmeal, and salt. Add the butter and cut it in – either with a pastry cutter, with a fork or a couple of knives, or with clean hands. Once the butter is in very small pieces, start adding the water a little at a time until it just barely comes together.
You want enough water added so that it is no longer dry and crumbly but not so much water that it is sticky. Go slowly and stop before it gets too wet. If it is dry and hard to roll out, add a little more. If it is sticky, add a bit more flour.
If you’d rather use a regular pie crust rather than this cornmeal crust, check out my classic homemade pie crust recipe here.
Slow and steady!
Divide the dough into two pieces and roll them out. I like to roll it out directly on my silicone baking mat but you can certainly roll it out on the counter and then transferring it to your baking pan.
Once it is rolled out, put half of the corn/zucchini mixture in the center.
Slice tomatoes into about 1/2 inch slices and lay them on top.
Sprinkle with salt and pepper and then fold the edges of the crust up around the edges.
Bake at 350 degrees for about 30 minutes or until the crust begins to brown. Let it cool slightly before cutting. (Side note: if you baked it on a silicone baking mat, be sure to slide it off of your mat before you cut it!! Save your baking mat!)
This tomato zucchini galette makes such a beautiful presentation. And as I said before, it uses up a TON of fresh garden produce!
Looking for more things to make with a pie crust? I’ve written an entire series of pie recipes that you can check out here:
– Easy pie crust recipe (with all butter!)
– Homemade Apple Pie Recipe
– Best pumpkin pie from scratch
– Mom’s Fresh Strawberry Pie
– with more to come!
If you are looking for more ways to use your excess zucchini or tomatoes, check out my recipe round-up posts with lots of great recipes from top food bloggers.
If you would like to grow zucchini, check out my post on how to grow zucchini here.
If you are already growing it and are having trouble with squash bugs, check out my post on how to deal with squash bugs here.
I hope you enjoy this beautiful tomato zucchini galette recipe with all of its fresh veggies!
I’d love to hear your thoughts on it or your experiences if you end up making it in the comments below.
Happy Zucchini growing.
And happy Tomato Zucchini Galette making!
Tomato Zucchini Galette
- 3 cups diced zucchini
- 1 cup corn kernels - either fresh or frozen
- 3 Tablespoons extra-virgin olive oil - good quality
- 1 large clove fresh garlic
- salt and pepper
- 5-6 large tomatoes
- 1 1/3 cups all-purpose flour
- 2/3 cups cornmeal
- 6 Tablespoons butter
- water - added a Tablespoon at a time
- Slice the zucchini into planks, then into slices, then into small diced cubes. Add the zucchini to a large frying pan along with the olive oil, corn, and salt and pepper. Cook on medium-high heat until the zucchini begins to brown, stirring occasionally. When it's almost done cooking, grate the garlic clove into the pan and cook for 1-2 minutes longer. Taste and add more salt and pepper if needed. Let cool.
- While the filling is cooling, make the dough for the crust. Add the flour, cornmeal, salt, and butter to a large bowl. Cut in the flour using a pastry cutter, a fork, two crisscrossing knives, or your clean hands. When the butter resembles coarse meal, add the water a Tablespoon or so at a time just until the dough starts to come together. Divide into two pieces.
- Roll out one dough piece on a floured counter, parchment paper or a silicone baking mat. Size should be about a 15 inch round circle. Roll out the other dough piece the same way. Divide the zucchini filling in half and place in the center of each dough circle.
- Slice the tomatoes about 1/2 inch thick and lay on top of the zucchini filling in an even layer, covering the entire top of the filling. Sprinkle with salt and pepper. Fold the edges of the pie crust up around the filling to form a rustic edge to the galette. Repeat with the other galette.
- Bake at 350 degrees for about 30 minutes or until crust just begins to brown. Let cool slightly before slicing. (If you used a silicone baking mat, slide the galette off of the mat onto a plate or cutting board before slicing).