SK’s Burst Tomato Galette with Corn and Zucchini

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I have made this a few times now—I discovered the recipe last summer—and I’m kind of obsessed. The combination of vegetables is fantastic and a galette (which is like a pie but more rustic: a pie crust just folded over the filling rather than in a pie pan) is somehow tremendously exciting, not to mention beautiful.

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The recipe is from Smitten Kitchen, no need to repeat it here. And if you haven’t checked out the rest of her site before you have a fun few hours (/days) ahead of you, Smitten Kitchen is one of my favorite cooking blogs and probably one of the most famous.

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Cooking down the veggies so they don’t make the crust soggy
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Check out those gobs of fat! Makes it nice and flaky (although I think this crust would be perfectly acceptable with a little less butter)

I brought this to a potluck last weekend and it was well received, as it has been on previous occasions. Yum yum yum.

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