Rustic Late Summer Galette

I TOLD you in my first post regarding my Groundbreaking Galette Experience (which we will now refer to as the GGE) that I would be experimenting with Galettes again.

I was wrong about making the same one several times before I branched out, however . . . I just couldn't resist the idea of a beautiful, savory, rustic tomato pie.

The sun was setting when this came out of the oven, so I walked with the pan over to the window to utilize
the light for photographs. I'm literally balancing this thing between the door and my chest while I try to snap photos.
DEDICATION.

Also, let's be real. I had tomatoes that were going bad. Like, it was getting dire.

And would you believe that the crust turned out well again?! I hope I'm not using up all the good karma I have in the bank on galette crusts. I need it for other things, too (or do I...???).

Sorry for the ghastly photos. My camera phone ain't none good.

All I did for this one was double the recipe for the crust (something like, 6 large spoonfuls of flour with 1 stick frozen butter?), and follow the same protocol when I make a "proper" tomato pie.

Although I'll probably never attempt the "proper" pie again, because the free-form crust is just so easy. And the uglier it is, the more "rustic". So, that's good, right?

Here's what went in the galette:

A little parcel of love! . . . and cheese.

~Sliced Roma tomatoes
~Sliced zucchini
~Fresh basil, rosemary, & parsley (don't be shy here...the more the better)
~Diced white onion (already sautéed)
~Dollops of Greek yogurt
~Shredded mozzarella
~Shredded parmesan
~S&P




I just kept layering, and layering, and layering . . . these things actually turned out to be pretty sizable. I used a pizza cutter to cut them into quads.

I love the satisfaction of haphazardly throwing something together that turns out to be delicious. Even more so, however, is the satisfaction of your boyfriend going back for seconds!