Summer Galette

Directions

1. 1

   Cut your butter into small cubes, place in freezer for 10 mins

2. 2

   Add your flour and salt to food processor

3. 3

   Add your butter to food processor and mix until a cornmeal like mixture forms

4. 4

   Add in your *ice cold* water 1tbsp at at time and mix until dough starts to form. You may only need 4tbsp, you may need 6, you may need all 8 so add this SLOWLY

5. 5

   Once dough is formed, roll into into a circle with your hands and flatten until its a large circle. Cover with cling wrap and let sit in the fire for at least 2 hours but ideally overnight

6. 6

   Preheat oven to 425ºF

7. 7

   Thinly slice your vegetables and place them on kitchen towels or paper towels. Sprinkle salt on eggplant and zucchini, this is to draw out excess moisture, DO NOT SKIP THIS STEP. Let sit for 15 mins and pat away excess moisture

8. 8

   While your vegetables are sitting, take out your pre-made dough (you can use store-bought, I really won’t be offended), and on parchment paper, roll until its at least 12in across

9. 9

   On your dough, leaving a 1.5in boarder, drizzle with 1 tbsp of EVOO, add your dijon and spread. Then add nutritional yeast / parm and your thinly sliced garlic

10. 10

    Start assembling with your vegetables in a circular manner, alternate each vegetable or follow your dreams with whatever pattern you are feeling

11. 11

    Once your pie crust is filled, top with cracked black pepper, and begin folding in the edges to form the crust

12. 12

    Transfer to baking sheet and cook for 40 minutes

13. 13

    Top it off with more EVOO, fresh basil, and hot honey

14. 14

    Enjoy!!!