Did you see that fantastic blueberry galette that I made the other day? Well, as I mentioned, I used store-bought crust. This will probably cause my mother to have a fit. It definitely meas that I had another crust left, though, since they come in packs of two.
What does one do with another pie crust? Make another galette! Alex doesn’t like blueberries, so it made no sense to make another sweet one. This one’s savory but just as easy. It’s a quick main dish and easily paired with a salad for an easy dinner!
zucchini galette with pepperoni
makes 4 servings
1 pie crust
1/4 cup pepperoni slices
1/2 cup grape tomatoes
1 tablespoon extra virgin olive oil
1/2 teaspoon crushed red peper
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
3 tablespoons grated pecorino romano
Preheat the oven to 400 degrees. Unroll the pie dough on a parchment-lined baking sheet. Use a rolling pin enlarge it slightly. Halve the zucchini lengthwise, then cut into 1/4-inch pieces. Slice the pepperoni and tomatoes in half and add to a bowl with the zucchini. Sprinkle with salt and black pepper and toss with the olive oil. crushed red pepper, and dried herbs. Pile the zucchini and pepperoni in the center of the dough, leaving about 1 1/2 to 2 inches around them. Fold over the sides of the dough and sprinkle the cheese across the top. Bake in the oven for 25 minutes or until the crust is golden brown. Let cool for 5 minutes before serving.