THE KITCHN: Summer Vegetable Galette with Pesto
I used to buy ready-made frozen pie crust from the store, mainly for quiches and chicken pot pie. But ever since I bought a food processor and a trusty pastry blender, those days are long gone.
If you've never made your own pastry crust, I'm here to tell you that you can do it. That all-butter, flaky, delicious crust is, with a little practice, achievable. I've experimented with shortening, butter and shortening, and olive oil.
As far as I'm concerned, the crust of a galette is as important as what you put in it. So, I say take the time to make your own. You'll be so happy you did. For step-by-step instructions take a look at this Cooking Lesson:
I love the rustic, free-form look of a galette. They are so beautiful and versatile. Make it sweet or savory, and use seasonal produce to change it up! No matter what, you're sure to get lots of oohs and ahhs if serving this at your next party or gathering.
Here's to a beautiful summer!
Summer Vegetable Galette with Pesto
Serves 4.
For the crust:
1 1/4 cups all-purpose flour
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