Grape harvest is in full swing at Frey Vineyards in Mendocino County, California right now, and we’re working almost around the clock to bring ripe grapes in from the vineyards and start the fermentation process. But there’s still time to use up the last of our summer vegetable garden produce, even though it’s officially autumn.
This Veggie Galette recipe brings together the savory flavors of tomatoes, corn, and summer squash mixed with fresh herbs and cheese and tops it off with a flaky, buttery crust. We love the suppleness of our 2020 Biodynamic Zinfandel paired with this dish. Succulent ripe blackberry and strawberry flavors converge with an elegant herbal framework of rosemary and oregano that lasts through the lingering finish.
The 2020 Biodynamic Zinfandel is only available to Frey Wine Club members at the moment; you can wait for its official release date, or enjoy the benefits of deep discounts and early releases with a Frey Wine Club membership!
Summer Veggie Galette
Serves 4 to 6 as a main dish or 8 as an appetizer/side dish
1 1/4 cups all-purpose flour, plus more for the counter
1/4 tsp table salt
8 Tbsp cold unsalted butter, cut into pieces
1/4 cup plain yogurt or sour cream
2 tsp fresh lemon juice
1 Tbsp olive oil
3 cups cherry or grape tomatoes
¼ yellow onion
2 cloves of garlic
1/4 tsp coarse kosher or sea salt
1 small zucchini, diced
1 small yellow summer squash, diced
1 ear corn, kernels cut from the cob (about 1 cup)
1 bundle scallions, thinly sliced
1/2 cup grated Parmesan
1 egg yolk beaten with 1 tsp water, for the glaze
Preheat the oven to 400 degrees F.
For the pastry: Whisk-stir the flour and salt in a large bowl. Sprinkle bits of the butter over the dough and, using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, stir together the yogurt or sour cream, lemon juice, and about 1/4 cup water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball. Wrap with plastic and refrigerate for 1 hour, or up to 2 days.
For the filling: In a sauté pan heat olive oil, add onions and garlic and sauté until fragrant then add tomatoes and salt, cover and heat over high heat. Roll the tomatoes around from time to time so that they'll cook evenly. When most of the tomatoes have burst from the heat remove the lid, turn the heat down to medium and add the zucchini and squash chunks. Sauté until they soften, about 2 minutes. Add the corn and cook for 1 minute. Add the scallions, just stirring them in, then turn off the heat. Transfer the mixture to a large plate and spread it out so that it will cool faster. (You want it cooled to at least lukewarm before assembling the galette.)
Assemble the galette: On a floured counter, roll the dough out into a 12-inch round. Transfer to a parchment-lined baking sheet. Sprinkle the onion-garlic-tomato-zucchini-corn mixture with half of the Parmesan and spoon the mixture into the center of the dough, leaving a 2-inch border. If any liquid has puddled in the plate, try to leave it there as you spoon. Sprinkle with almost all of the remaining Parmesan, leaving a pinch or two behind for the crust. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush the crust with the egg yolk glaze. Sprinkle the glaze with the last pinches of Parmesan.
Bake until puffed and golden brown, 30 to 40 minutes. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate.