Has FedEx ever lost one of your packages? I ordered something from Amazon the other day and supposedly it was delivered on Saturday. The problem is, I don’t have it. It’s not on my porch, it’s not at my side door, it’s not in the bushes. It’s nowhere. Maybe my neighbor took it. Though I doubt they’d have much use for Clarisonic brush heads. So, today I had to start the claim process with FedEx to try to track it down.
That’s the random story you get because that’s what I’m thinking about.
Onto the galette. I didn’t really know what a galette was but I knew when Dorothy posted hers on Instagram, I wanted to eat it. Basically (in case you don’t know), a galette is a freeform, flat pie of sorts. A premade pie crust, a cream cheese & pesto mixture, topped with zucchini and squash. Making this couldn’t have been much easier and you could put whatever you want in it.
- 1 pie crust (I used Pillsbury – they come in a pack of 2)
- 2 oz cream cheese, softened
- 2 Tablespoons pesto (I used a premade or you can make your own)
- 1 small zucchini
- 1 small squash
- salt & pepper, to taste
- lemon pepper, to taste
- Preheat your oven to 400 degrees.
- Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- Slice your zucchini and squash into thin rounds, trying to keep them the same thickness.
- In a small bowl, stir together the softened cream cheese and pesto until smooth.
- Unroll the pie crust onto the prepared baking sheet and spread the cream cheese mixture onto it, leaving about a ½″ border around the edges.
- Lay the squash and zucchini pieces over the top (I had a little of both the squash and zucchini left over).
- Sprinkle the top with a little salt and pepper (& lemon pepper if you’re me and like lemon pepper on just about everything).
- Fold the edges over to form a crust, gently pinching it together so it stays.
- Bake for 20-25 minutes or until the crust just begins to brown. Let it cool slightly before slicing.
Source: Crazy for Crust