The other day, we decided to take a road trip to Ann Arbor to visit Zingerman’s Deli and its various operations. If you don’t know about Zingerman’s, check out their website at www.zingermans.com. It started out as a simple deli on the north end of the University of Michigan campus and has steadily grown into one of the most revered food emporiums in the Midwest. I’ve talked before about their selection of olive oils from the Mediterranean countries and from California, but they are also known for their imported salumi and cheeses, vinegars, condiments, and spices, in addition to their own artisanal cheeses and breads.
We started the afternoon off with lunch at the Roadhouse restaurant and then made our way to the creamery, where we picked up some Detroit St. Brick, a goats’ milk cheese laced with black pepper, the Pimento Cheese, which is made with Mas Portell piquillo peppers and tellicherry black pepper, and also some smoked mozzarella. We then stopped at the bakery and purchased some Challah that I planned on using for french toast and then to the deli for more Pasolivio olive oil from California and some Dulce de Leche caramel sauce from Argentina.
That evening, since we were still feeling the effects of our Roadhouse lunch, I decided to use some of the tomatoes from the farmers’ market and summer squash that my mom gave me from her neighbor’s garden to make a simple galette for dinner.
A galette is a rustic French dish that uses a pastry crust and can either be savory, like my tomato and summer squash variety, or sweet, filled with peaches and blueberries or apples. I layered the vegetables with slices of the smoked mozzarella for a simple dinner entree that we had with a glass of Sauvignon Blanc. I’ve also seen savory galette recipes that use sliced potatoes. sweet Vidalia onions, zucchini and eggplant. The filling really depends on what you like or what you have on hand. This looks so great when done that it will impress last minute guests as a first course or a side with your entree.
You can make your own pastry crust but I always use store-bought refrigerated crusts.
1 refrigerated pie crust, thawed
1 large tomato, cut into 1/4 inch slices
1 large summer squash, cut into 1/4 inch slices
4 oz. smoked mozzarella, sliced 1/4 thick
1/2 medium onion, cut into 1/4 rounds
1 tbsp. extra virgin olive oil
salt and pepper
1 tsp. snipped chives for garnish
Preheat the oven to 450 degress F.
Roll the pie dough out to a 14 inch circle. Transfer to a parchment paper-lined baking sheet.
Begin layering the tomato, onion, squash and cheese in a circle, leaving a 2 inch border, until the center of the dough is filled. Sprinkle lightly with salt and pepper to taste. Carefully fold the dough edge over the vegetables, leaving the center exposed. Brush edges with olive oil and drizzle the remaining oil over the vegetables.
Bake for 22 to 25 minutes, until the crust is set and slightly golden. Remove from the oven. Garnish with the snipped chives and let cool for at least 15 minutes to allow the juices to set.