ribs, galette and leftovers

Saturday Rob smoked RIBS!   Also had cole slaw and this interesting side dish.  It took some time but was REALLY good!!!!   

Summer Vegetable Galette with Pesto
Crust
1  1/4 c. flour
3/4 tsp sea salt
1 stick very cold unsalted butter, cubed
1/4 cup ice cold water
1 egg yolk plus 1/2 tsp water; slightly beaten (for egg wash at end)  

Pesto

For the filling:   
1 tsp olive oil for drizzling
Yellow summer squash, thinly sliced
Zucchini, thinly sliced
2 small tomatoes, thinly sliced
Freshly grated pecorino cheese

To make the crust: Combine the flour, salt and cold, cubed butter in the bowl of a food processor, and process for about 5 seconds. Sprinkle the ice water over the flour mixture and pulse until the pastry just begins to come together, for about 10 seconds; you should still see small pieces of butter in it. 

Transfer the pastry dough to a lightly floured work surface, gather it together to form a disk or mound, wrap with plastic wrap and refrigerate for at least 30 minutes.

To assemble the galette: Preheat the oven to 375 F and line a baking sheet with parchment paper or a Silpat. Remove the disk of pie dough from the refrigerator and place it on a lightly floured work surface. Dust some flour on the rolling pin, and roll out the dough to a large circle, about 12 inches in diameter. (If your dough was refrigerated for more than a half an hour, wait about 20 minutes before rolling.) 

Using your rolling pin and starting on one end of the dough, loosely roll up your pie crust around the rolling pin. Transfer it to the prepared baking sheet and roll the dough back out flat. 

Spread about 1/3 cup of pesto in the center of the dough, leaving about a 1 1/2- to 2-inch border all around the edge. Lightly drizzle on just a touch of extra-virgin olive oil over the pesto. Arrange your sliced summer squash, zucchini and tomatoes in a single layer over the top, arranging them however you want. 

Gently fold the pastry border over the vegetables, overlapping the edges as much as possible and creating pleats all around the edges. Brush the folded edges of the crust with the egg wash. 

Bake for 35 to 40 minutes, or until the crust is golden brown. Let the galette cool for at least 5 to 10 minutes before serving, and garnish with freshly grated pecorino cheese. Serve the galette with the leftover pesto if desired.

Read more at http://www.jewishworldreview.com/ess/Summer_Vegetable_Galette_with_Pesto.php3#l8CDWVmCAQTF6DVm.99


Bethany was here and we all 3 really enjoyed it!!   Nice and summery!!  

Last night we had leftovers...........pulled pork and cole slaw!   Tonight I'm going out with the girls so not making dinner!!