So many tomatoes! Little did I know last June that the three tomato plants I placed in the ground would be so bountiful. I’m not exactly known for a green thumb and at the time I was just hoping they wouldn’t keel over and die. But that didn’t happen. They grew and grew and grew more. So we now have three varieties. Juliette Roma Grape tomatoes, Cherry tomatoes (which produced orange tomatoes!) and Black Krim. So I’m set on making things beyond tomato salad and glad I did.

I only used the cherry and grape tomatoes here, the recipe mentioned they hold up better than larger sliced tomatoes since you don’t have to worry about too much juice spilling out of the dough. I based this recipe on one I found over at Smitten Kitchen with a few changes. The basics remain the same and you can season just about any way you like. I added garlic, fresh thyme and red onion. I really love the casual approach of a galette. They look rustic and warm and tastes just as good as they look. So if you find yourself with baskets of tomatoes just waiting to be eaten, I think this makes a wonderful dish for brunch, or dinner with a salad. This is sort of a garden pie, it’s very easy to prepare and tastes amazing.

Tomato + Zucchini Galette

(adapted from Smitten Kitchen)

12” Pie Crust (recipe below)
1 egg yolk
1 tablespoon olive oil
3 cups cherry or grape tomatoes
2 small zucchini, diced
1/2 red onion, diced
2 cloves of garlic, minced
2 teaspoons fresh thyme
Pinch of red pepper flakes
1/4 teaspoon coarse Kosher or sea salt
1/2 cup grated parmesan

In a large skillet heat olive oil, add onions, garlic, pepper flakes and thyme, cook for 1-2 minutes until fragrant. Add tomatoes and cover skillet, cook for a few minutes, stirring occasionally, until tomatoes start to burst, remove cover and toss in the zucchini, reduce heat and cook until zucchini are just tender but not overcooked. Allow the tomato zucchini mixture to cool to room temperature in a large bowl.

Preheat oven to 400°.

Place your rolled pie dough on a baking sheet prepared with parchment paper. Take half the parmesan cheese and mix it into the cooled tomato zucchini mixture.

Pile the mixture in the center of the pie dough, leaving about 2” around, sprinkle the remaining cheese on top, fold the dough towards the center leaving an opening in the center, overlapping as needed. Prepare the egg wash by whisking 1 egg yolk and 1 teaspoon water, brush on pie dough and then sprinkle a few bits of parmesan over your dough. Bake for 30 to 40 minutes until brown. Allow to cool for a few minutes. Cut into wedges and serve warm or room temperature.

Pie Crust

1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons unsalted butter, cut into cubes
1/4 cup ice water

In a large bowl combine the flour and salt. Scatter the butter over the top and cut with a pastry cutter or fork until mixture forms coarse crumbs about the size of peas. Drizzle the ice water over the flour mixture and mix with wooden spoon or finger tips until the dough starts to come together. Form into a disk, wrap in plastic and refrigerate for at least an hour.

Transfer the dough to a floured work surface and roll into a 12” circle