Very cute little galette. I will have oodles of zucchini in my garden in roughly 10 days.
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I refused to eat zucchini till a few years ago, and it’s been a slow conversion, but I love it raw and I love it caramelized.
I wish there were a more efficient way to roast zucchini though. Or sauté it even, without it clumping together
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It’s funny. I’ve made it many ways over the years.
My mom likes it 2 ways, mostly. Boiled until pretty soft, then topped with lemon juice and olive oil, or zucchini fritters. The boiled until soft is not a popular way to make it anymore.
I’m really liking Turkish bennies at restaurants lately, with Hollandaise -topped poached eggs on mucver.
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Oh yum mucver. Ok, I ate those long before 
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First local sweet corn is now available, so I made the Smitten Kitchen burst tomato galette mentioned up-thread.
The 2 of us ate almost an entire recipe of it, even though I served it beside salmon and a salad. The remaining slice each will be lunch tomorrow --- or maybe breakfast.
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The reason I never used to eat zucchini is that it reminded me of indian bottle gourd, and is often used by indian immigrants the same way, and cooked exactly to this texture
No squidgy squashes!
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This looks awesome! Do you remember how you roasted it @Saregama ?
Mandoline medium thick (I have burned them before when thinner 
— I might go thicker next time), tossed with a little oil and mixed by hand, then spread out (overlapping to save space) on a parchment on a sheet, then roasted at 425 for 15 mins.
I sprinkled salt just before they went in the oven.
I was noodling on this a bit, and now I’m wondering — what if you slice thin planks, salt & roast, and then roll them into florets for the galette (or maybe a tart is better for this).
It would cram a lot more zucchini in, the florets would be anchored by the cheese mixture, and a shallow tart pan would support it,
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Figured someone out there must have done this already 
This isn’t what I was thinking but also gets a lot more zucchini in:
I think I’d still want to roast the slices first in both cases.
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oh wow. So beautiful and enticing!
Corn, cheddar, tomato tart, assorted fresh herbs. Two ears of corn provided plenty of corn for the tart. After removing from the cob, I squeezed out some of the corn milk to prevent a soggy crust. Cheddar was used in several layers, the top sprinkling was done five minutes or so prior to removal. Local tomatoes were perfect for the tart.
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Alison Roman’s tomato tart from her newsletter and her book Sweet Enough. This was fantastic! Don’t skip the capers. It was helpful to watch her YouTube video, where she layers the tomatoes, which I would not have thought to do. I used fine cornmeal and forgot the vinegar at the end - it doesn’t need it.
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Simply gorgeous.
Love the before/after pics,.
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Such a nice compliment @CCE - thank you!!! Leftovers were delicious today!
I’ve got corn and tomatoes at hand and am mulling a tiny one of these for my mom
Sorry didn’t see this, such a flexible “recipe”,
I’m sure any combo of cheese would work well. Is the 4” springform still there…it be perfect.
ETA A galette would probably be a good choice as well.
Nominations are underway for Cookbook of the Month / Quarter:
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Finally! My take on Louisa Weiss’s Suddeutsche Lauchtorte (Creamy Leek Tart) from Classic German Baking P. 150.
I was loose in my interpretation.
Because I baked in a deep dish pie crust, and not a tart crust, I added 2 eggs. Instead of corn starch, I used about ¼ c. of parmesan bechamel which I had in the freezer. In place of Emmentaler, I used probably a full 5 ½ oz. of gruyere, as that is the size package I buy. And finally, Kurobuta bacon (cooked) in lieu of speck.
This is a delicious and indulgent dish. I would make it again.
FYI I ended up with about a cup too much of filling, and baked that off separately frittata-style for tomorrow’s breakfast.
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Savory brioche tarts with gruyere cheese, sauteed leeks, bacon, and scallions. Details are on the baking thread here.
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