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.
Thinly sliced zucchini and squash layered on top of a pesto cream cheese sauce and baked in a galette.
- 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