Cheesy Potato, Corn, and Zucchini Galette

This weekend was hot. I mean really really hot. Cold showers and ice water were not cutting it, so, as a last resort, I drove to Target to buy a kiddie pool, but they were all sold out. I tried to buy an AC, but they were all sold out. I settled on a fan, a large watermelon, and a sprinkler. I sat in my lawn chair, set the sprinkler 5 feet from the chair, and on a small table, I placed my giant watermelon and one spoon. This is what I did for 4 days. Occasionally I got up enough energy to accompany Brent to Home Depot just for AC because I'll let you know right now, I hate going to Home Depot.

This summer Brent and I have been on a mad dash trying to finish up the bathroom, the deck, and finally get our house painted. Today we passed the permit inspection, so this means that our carpenter can now shingle the exterior, and we can get our lives back. I was really into the whole fixing up your house thing, until I got pregnant, and now huge, and can barely contribute anything to the projects. I mostly sit around, go for the occasional walk and make meals, which honestly, doesn't sound too bad. But real talk, I can not wait to get my body back. I am so excited to go for a run, workout at the intensity that I'm used to and have a maybe four glasses of wine. But most of all, I am so excited to hold this tiny baby in my arms and not my uterus.

Speaking about the baby, here's some more real talk. Last week I had my monthly doctor's appointment. I told my doctor that I was feeling big, like in my 9th month big, not my 7th. I told her that people keep approaching me saying 'any day now', and I'm like, f-u I still have 8 weeks. Anyways, I went for an ultrasound to check the location of my placenta because it was sitting really low at the previous US. Everything is great in that department, but apparently, I have a big baby. He is 4 lbs (supposed to be 2 1/4) and in the 99th percentile for weight and length. I am freaking out. I've read online that often times ultrasounds are off by a pound or two, but now my doctor wants Brent to come to the next appointment and discuss our options, and I'm like, what options? Brent thinks it's super hilarious and now refers to the baby as stay-puff, and I'm thinking - ya hilarious, who's the one who has to birth this giant baby.

I managed to pull off making another meal using the grill because it is still hot outside. I went to the market today and bought every variety of produce I could find - corn, cherries, zucchini, peaches, raspberries, mushrooms, potatoes etc. I'd been wanting to make a savory galette for a few days now, but contemplated the appropriate techniques for using the grill. Brent has never tried a galette (I know, right) so I was really excited to make it for him. I used all of his favorite vegetables - potatoes, zucchini, mushrooms, and corn - and a healthy dose of aged cheddar. I made a savory Parmesan crust, brushed with an egg yolk and milk wash. The vegetables were pre-cooked on the grill using a cast-iron frying pan. I then cooked the galette on a pizza stone at 350ºF. Honestly, I was just doing a little experiment, thinking that the results wouldn't be up to par, but the galette turned out so well, I think I'll make one again this week. The recipe I shared below includes directions for oven cooking, but it can be easily done on the grill. For all of you dealing with the really hot weather right now and no AC, I recommend cooking everything on the grill. Or eating salads. Both smart choices.



crust recipe adapted from

Martha Stewart's Pies and Tarts

serves 6

for the pastry:

2 1/4 cups all-purpose flour

1/2 cup grated Parmesan cheese

1 tsp coarse salt

1 1/2 sticks cold unsalted butter, cubed

1 egg yolk

1/4 - 1/2 cup ice water

egg wash:

1 egg yolk

1 tbsp milk

for the filling:

1 tbsp butter

2 medium potatoes, peeled and chopped

1 cup corn

2 small zucchinis, chopped

7 white mushrooms, chopped

salt and pepper

1 cup cheddar, shredded



sour cream

hot sauce

In a food processor, pulse the flour, Parmesan cheese, and salt. Add the cold butter, and pulse until crumbly. Add the egg yolk and pulse until combined. Slowly drizzle in the cold water and pulse until the mixture comes together. Add enough water so that the dough comes together and is not crumbly, but not sticky or wet. You may need to use more or less cold water. Do not exceed 1/2 cup.

Place the dough onto the counter and shape into a disk. Wrap in plastic and place in the fridge for 30 minutes or more.

Preheat the oven to 350ºF.

Place 1 tbsp butter in a large frying pan, and heat on medium. Fry the potatoes, corn, zucchini, and mushrooms until the potatoes are light brown and soft, approximately 20 minutes. Add salt and pepper to taste.

Remove the dough from the fridge and let it rest for 5 minutes.

Place the dough onto a piece of parchment paper. Lightly flour the surface of the paper and the dough. Roll out the dough into a 10-inch round circle, 1/4 inch thick. Place the filling in the middle of the circle. Sprinkle the shredded cheddar on top. Fold up the sides of the dough and press into the filling to secure. Lift the parchment paper + galette and place onto the baking sheet.

In a small bowl, whisk the egg yolk and milk. Brush the galette pastry with the wash. Place the baking sheet into the oven and bake for 20 minutes, or until the crust has turned golden brown.

Remove from the oven. Slice into 6th's and serve warm.