Conquering the world one recipe at a time!

September 20, 2018

Garden Harvest Galette

A galette you say…. what the heck is that?!?

I know, I know, I said the same thing when I was first learning about them; but, once I mastered the technique, I realized that the possibilities were endless when creating these beauties. While cooking for a client over the summer, I dabbled in a non-gluten free version to test out flavor profiles and tinker with textures before I even attempted a gluten free galette. I made two different kinds over the course of two different weeks; and…. they. were. a. hit!

I can tell you that my husband was patiently waiting for me to take it out of the oven… almost like one of those emojis with the heart eyes. You should have seen the look on his face when I told him that it wasn’t for us, nor was it gluten free. He instantly went from the googly heart eye emoji to the one with the saddest frown. Whoops!

So, I’m going to share a galette recipe with you in hopes that it will strike inspiration while you all are wondering around your own farmers markets. One of the cool things about these is that they truly are versatile! If the eggplant isn’t looking good that week, swap it for zucchini. If heirloom cherry tomatoes look better than the bigger slicing heirloom tomatoes, use them…. or a mix of both. There is really no wrong answer here, people!


Garden Harvest Galette
1 refrigerated pie crust
2 ears of corn, cut from the cob
1 cup 1/2 and 1/2
1 small egg plant, sliced into 1/4 inch slices
1 heirloom tomato, sliced into 1/4 inch slices
1 Shallot, sliced thin
1/2 Cup shaved radishes
2 ounces local bleu cheese
4 sprigs fresh thyme
1 small handful fresh basil
1-2 tablespoons local honey
1 egg
1 Tablespoon everything bagel seasoning
Salt & Pepper

1. Saute corn in a cast iron skillet with a touch of oil until caramelized. About 5 minutes. Add the 1/2 and 1/2, season, and reduce until thick and creamy – 5-7 minutes. Set aside and let cool.
2. Preheat oven to 375 degrees Fahrenheit.
3. Allow pie crust to sit on the counter for 10 minutes before attempting to roll out. Once it’s easy to work with, roll onto a prepared baking sheet lined with parchment. Push gently with your hands to make the crust slightly larger.
4. In the center of the crust, add the cooled creamy corn, then layer the eggplant, radishes, tomatoes, and then the shallots.
5. Gently bring the edges of the pie shell up toward the center making about a 1 inch crust around the filling. You’ll continue to bring the edges up, making almost like an octagon shape and crimping the folds.
6. Add the sprigs of thyme, and season the top with salt and pepper.
7. Beat the one egg and brush the crust edges. Sprinkle the egg-washed crust with the everything bagel seasoning.
8. Bake in the oven for 20-25 minutes or until the crust is cooked though and golden brown.
9. Remove from the oven, top with blue cheese, drizzle with honey, and add torn basil leaves right before serving!


I love the way that the sweet local honey plays off the tang of the bleu cheese. I’m also a firm believer that there’s nothing better than fresh, local ingredients. You can almost taste the love and care that the farms have when tending to each vegetable. A few simple items can make one hell of a show stopper on the dinner table! Just take a stroll through the market and pick out whatever screams out at you.

If you’re not sure where to start here’s a few pointers:

-Pick out 2 or 3 different vegetables that look in their prime
-What’s your favorite cheese? Find it and use it!
-Herbs are key – Pick one herb that will pair well with the vegetables – my go-to is always basil or thyme
-If you’re a carnivore, find some local sausage or prosciutto … you will not regret it!
-Hit the kitchen with confidence… you’ve got this!

Play around with different galette flavors and send them my way to see them! Use the hashtag #TheHangryDiaries

Until next time….

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