The whole wheat pastry dough helps balance out the rich flavors of the caramelized onions and sweet cherry tomatoes. This is best served right away while the dough is still crisp and flaky. If you need to make caramelized onions, make sure you do those ahead of time so they are able to cool before going in the galette.
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Corn and Zucchini Galette
This recipe is great for early summer, before any tomatoes have arrived at the markets! The flaky pastry dough is rich and this galette is best served alongside a fresh salad.
If you already have the dough made (and I would recommend always making one or two extra because they freeze beautifully), then this requires very little hands-on time. I love to make galettes when having people over for dinner – all the work can be done well before anyone arrives.
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Rhubarb Galette
The arrival of rhubarb at the market signals that spring has fully arrived. Rhubarb is very tart and this galette embraces its intensity. This is not a sweet dessert but one that places the flavors of rhubarb front and center. I think the rich, buttery dough provides a really nice contrast to the tart rhubarb and would be delicious served with a scoop of vanilla ice cream. If you prefer the rhubarb to be a bit more subdued, increase the sugar by a ¼ cup. This is best eaten on the day it is baked.
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Pesto Mushroom and Potato Galette
The flaky pastry dough makes this a rich dish that is best served alongside a salad. This galette is delicious with the Arugula-Parsley Pesto but any pesto you have will work well.
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