I guess we aren’t really sure what to call this recipe. It is kind of like a tart, but baked without a tart pan. It looks similar to some summer squash galettes we looked at online, but a bit more rough. Free-form pie sounded pretty good. And it tasted pretty good too. Sarah went home this weekend and attended the Brookfield farmer’s market with her mom. She brought some lovely gouda cheese back from Saxon Homestead Creamery. Mmmmm Wisconsin cheese! My parents came to visit me this weekend and came along with me to farmer’s market (yay free groceries). They even both ate ultra-healthy scones from my favorite scone stand!
Pastry (adapted from Your Vegan Mom):
1 cup whole wheat flour
pinch of salt
2 tablespoons olive oil
1/3 cup cold water
2 cups mixed salad greens
2 cloves garlic
1 teaspoon olive oil
a nice chunk of gouda cheese (see the picture for about how much we used)
¼ cup walnuts
3 spigs fresh oregano
1 small yellow squash
1 small zucchini
1 small tomato
1 teaspoon olive oil
salt and pepper to taste
- To assemble the pie dough, place the flour and salt in a mixing bowl and mix it up with a fork. Add the olive oil and mix again. Add the cold water a little bit at a time while mixing the mixture with a fork. Use your hands to do the final mixing and form into a ball. Place the bowl in the fridge, covered, for at least 30 minutes.
- Place all of the spread ingredients into a food processor and pulse until it’s at a good consistency. You may want to scrape down the sides and pulse more. Yes, our food processor is from the 1960’s….or sometime around then. Sarah’s grandma gave it to us, so at least we got it for free, and it works pretty good for being old!
- Slice the zucchini and yellow squash and put it in a bowl with the olive oil, salt, and pepper. Mix it all up!
- Slice the tomatoes.
- We assembled our pie by rolling out the dough on parchment paper on top of our baking sheet. It doesn’t have to roll into a perfect circle, ours certainly wasn’t. Next, take a knife and spread out the gouda spread onto the circle. Add on the tomatoes, then the yellow squash and zucchini. We had too many vegetables, so we just put them on the side of our baking sheet to roast.
- Take the edges of the pie dough and fold them over onto the vegetables. Again, doesn’t have to be perfect, it’s a free-form pie!
- Bake at 375 degrees for about 40 minutes.
- Take out of oven and let cool…definitely the hardest step when you’re hungry. And enjoy!