Roasted garlic and tomato zucchini galette

The Kitchen Witch hasn't done a galette in a while.  It's been too long, really.  One bite of this delicious pie and I remembered why it is that I adore a galette so much.  Rich.  Flavorful.  Simple yet bold.  It's just so darn good!!  This particular galette has a cream cheese base, flavored with roasted garlic and is topped with vine ripe tomatoes and zucchini.  I reduced balsamic vinegar to a thick syrup and drizzled it on top, crowing the glorious thing with a chiffionade of basil.  It was amazing!

The balsamic reduction really hit some amazing notes, the sourness of the vinegar is toned down by reducing, bringing out a lot of sweetness.  Yet enough of the tart vinegar remains to help cut through the rich buttery crust and cheesy filling.  And the deep color of the balsamic syrup was very pretty against the golden crust, red tomatoes and green zucchini.  Fresh basil adds the much needed herbal addition as well as burst of fresh green color.

Roasted garlic and tomato zucchini galette 
makes 8 slices
1 1/2 c flour
1/2 c butter cut into cubes
1 t table salt or 1.5 t kosher salt
1/4 c sour cream
1/4 c ice cold water
juice of 1/2 lemon (2T)
8 oz cream cheese at room temperature
1 zucchini
2 tomatoes
kosher salt & pepper to taste
4 cloves roasted garlic
3 T grated parmigiana cheese
1 egg yolk
approx 1/2 c balsamic vinegar, reduced to2-3T syrup
10 leaves basil chiffionade

Make galette dough
Combine the flour, salt and cubed butter in a bowl.  Place bowl in the freezer for 30 minutes to chill ingredients.  Mix the sour cream, lemon juice and ice water together in a separate bowl.  In the work bowl of a food processor add the flour & butter.  Pulse 5 times - using 1 second bursts of power.  Add the liquid and pulse 5 more times.  Pour dough out onto plastic wrap, form into a round, wrap with plastic and refrigerate for 1 hour minimum.

Prepare the cheese mixture next.  In the work bowl of a stand mixer add the cream cheese,2T  parmigiana cheese, garlic cloves and a pinch of S&P.  Beat with flat beater for about 2 minutes until cheese is light and fluffy and the garlic has mashed into the cheese.

Slice the tomatoes and zucchini very thin.

Roll the galette dough out to a 14 inch round (approx).  Spread the cream cheese mixture in the center, leaving about 3 inches of dough on the edges.  Layer the zucchini and tomatoes in a fan pattern around the galette.  Fold the dough edges up and over, covering some of the tomatoes and zucchini.  Brush crust edges with egg wash and sprinkle with remaining 1T parmigiana cheese.  Bake in a preheated 375F oven for 45-60 minutes, until the sides are browned and crisp.

While galette bakes reduce the balsamic vinegar by boiling it until it reduces by half.  The syrup will thicken as it cools.

After gallette is baked chop the basil.  Drizzle the balsamic syrup on top of the galette and top with basil chiffionade.

Nutrition Facts provided by SparkPeople recipe calculator 8 Servings, 1 slice each Amount Per Serving Calories 357.7 Total Fat 26.1 g Saturated Fat 16.1 g Polyunsaturated Fat 1.1 g Monounsaturated Fat 6.8 g Cholesterol 96.0 mg Sodium 467.7 mg Potassium 212.1 mg Total Carbohydrate 24.2 g Dietary Fiber 1.3 g Sugars 0.6 g Protein 7.8 g