I make a Galette about 2 to 3 times each season. I love making pie dough so I always have a disc in the freezer ready to use! The best part about this recipe is that the main ingredient is super flexible. If you go to your local market and see that the organic heirlooms look amazing, then that is the star of your dish! Local produce is seasonal and very geographical so there is no need to use the same vegetables I list out below. You could even use a combo a two vegetables, a medley of summer squash is my favorite, and experiment with different flavor combinations. This dish is a so simple but the end result is always impressive. Enjoy!

Ingredients

Pie Dough/Crust. Homemade or store bought!
Seasonal Vegetable of Choice / sliced thin (*See Cooks Note)
- Spring / zucchini
- Summer / heirloom tomato
- Winter / mushroom
- Fall / butternut squash
3 Cloves Organic Garlic / minced
1 Organic Shallot / sliced thin
2 Tablespoons of Organic Local Olive Oil + more for brushing on pie crust
Pinch Flaked Sea Salt
Pinch Cracked Pepper
1/4 Cup Freshly Grated Parmigiano-Reggiano
Fresh Organic Basil Leaves
Optional: 1/4 Cup of Goat Cheese or Soft Cheese of Choice

*Cooks Note: In the image above I used organic heirloom tomatoes because they looked amazing at my local market but you can use whatever vegetable that looks the best at yours! Whatever vegetable you use, it is important to slice it thin so it cooks properly in the oven.

Directions

Preheat the oven to 400 Degrees Fahrenheit.
Make your pie dough (it is always best from scratch) or use a pre-made pie crust from the freezer section. My go to pie crust recipe is this one from New York Times Cooking. I like to sub the AP Flour for a really good gluten free flour blend, like this one from Anson Mills.
Roll out the pie dough on a floured surface until it is a rough circle about 11-12 inches wide. I use a pastry mat by Silpat for this - it is the most helpful tool in my kitchen!
Slice your seasonal vegetable as thin as you can and arrange them onto your pie dough, leaving a 2 to 3 inch border around all the sides. *Optional: if you love goat cheese. or another soft cheese, this recipe is really good if you smear your pie dough with goat cheese before you put down you seasonal vegetables, this is great way to make this dish creamier and more decadent.
Thinly slice your shallot & mince your garlic cloves. Top your arranged seasonal vegetables with the minced garlic and thinly sliced shallots. Crack pepper and sprinkle a generous amount of flaked sea salt over the top.
Drizzle the vegetables with the Olive Oil.
Fold the pie dough over itself on top of the vegetables. You are looking to make a galette as shown in the image above and below but the whole purpose of a Galette is to be easy and more rustic than a traditional tart or pie. There is no right or wrong border size or shape. Have fun with it!
Brush olive oil over the pie dough to help it brown in the oven.
Bake for 40-50 minutes (watch your vegetables) until the crust is a golden brown and the vegetables are cooked.