Zucchini, Tomato, & Goat Cheese Galette

The important thing to remember during assembly is that you don’t have to use all of each ingredient, but add enough so that you have a good balance. You might have some left over. View the photos in the related link to have a good idea of proportion.

1. Thaw the pastry round at room temperature for about 20 minutes or until it’s easy to mold into your 9 inch round glass pie dish. This can be thawing while you’re grating your cheese and slicing your veggies.

2. Slice the zucchini (don’t peel!) into thin, round slices. You should have about 2 cups when you’re done slicing.

3. Slice your tomatoes into thin slices, and cut out the middle seedy part if it’s too juicy. Drain if necessary.

4. Mold your thawed pastry sheet into the dish, leaving the excess hanging over the edge of the dish. Don’t trim it!

5. Put on your first layer of mozzarella cheese. (See pictures).

6. Crumble up the goat cheese and sprinkle it on, along with the fresh thyme.

7. Arrange half of the sliced zucchini in concentric circles on top.

8. Add one half of the mozzarella you have left, and a little more than half of your Parmesan.

9. Add the sliced tomatoes, and the rest of your zucchini.

10. Sprinkle the rest of all your cheeses on top.

11. Whisk your two eggs in a bowl with some of the heavy cream. Start with 1/4 cup and add more if you need to. I ended up adding another egg, so keep an extra one handy. Stir in some salt and pepper while you’re whisking.

12. Pour the egg mixture over the vegetables and let it sink in. Sprinkle a little more cheese on top if you have it. I added some yellow baby tomatoes on top here too.

13. Carefully fold over the edges of your pastry on top of the filling. The majority of the top should still be open, but should have about a two inch folded over crust. Your filling should come nearly to the top.

14. Bake at 400 degrees for 30 minutes or until the top is a golden brown and the custard is set. Enjoy!