Tomato & Zucchini Galette

Sunday Funday us here today with a way to use that wonderful autumn garden abundance of fresh veggies!

I turned to my own garden which is churning out lots of zucchini and tomatoes and decided to make a galette . And since this was a weeknight appetizer, I went with simplicity and shortcuts to save on time.

I used refrigerated crescent roll dough (see note for substitutions), commercial spreadable cheese and that beautiful freshly picked garden produce.

This appetizer is both simple and delicious and can even be a light lunch if you're so inclined!

Sunday Funday

Fresh Vegetables

• Air Fryer Honey Roasted Parsnips from Palatable Pastime
• Dijon Chicken with Mushrooms from Food Lust People Love
• Insalata di Pomodori from Culinary Cam
• Mushroom & Green Peas Curry - East Indian Style from Sneha’s Recipe
• Roasted Tricolor Carrots with Coconut Orange Glaze from Karen's Kitchen Stories
• Smoked Kielbasa and Vegetables Skewers from A Day in the Life on the Farm
• Tomato & Zucchini Galette from Amy’s Cooking Adventures

Recipe note

-Crescent dough sheets can be found in the refrigerated section.  If you can’t find the sheets, use crescent roll dough and pinch the seams together. Alternatively, use pie crust.  

Tomato & Zucchini Galette

An Amy’s Cooking Adventures Original Recipe

1 (8 ounce) can crescent dough sheet (see note)

5 ounces spreadable cheese with garlic & herbs (I used Boursin)

1 roma tomato, sliced thin

1 small zucchini, sliced thin

2 tablespoons grated parmesan

Black pepper, to taste

Preheat the oven to 350 degrees F and line a baking sheet with parchment or silicone mat.  

Roll out the crescent dough and pat flat.  Spread the cheese over the crescent dough, stopping about ½-inch from the edges.  Place the tomatoes and zucchini over the cheese.  Sprinkle with parmesan and black pepper.

Fold the edges over to make a crust.  Bake in the preheated oven for 20 minutes or until the vegetables look wilted and the crust is browned.  Cut into squares and serve.