Veggie galettes are a fun pizza like dish which little hands love to create. This past week, the downtown YMCA sent a group of campers from their Open Air Academy out to Crabtree for a farm experience. During their stay, they chopped up veggies, sunk their hands into freshly made dough, and munched away on this tasty treat.
- 1/2 medium zucchini thinly sliced
- 1/2 medium summer squash thinly sliced
- 2 to 3 tbsp crumbled feta
- 2 tsp herb infused olive oil (olive oil, salt, black pepper, red pepper)
- salt and pepper to taste
- dried thyme to taste
- Put flour, salt and butter into a bowl and mix with a fork until it creates crumble pieces.
- Add milk one tablespoon at a time to get the dough to come together. (You may not need all the milk.)
- Preheat the oven to 375°F.
- Lightly flour a work surface and roll out the dough. Put the dough onto a baking sheet lined with parchment paper. Prick the dough all over with a fork at about 1 inch intervals. Brush on the herb infused oil over the crust leaving about a 1 inch border around the edges .
- Thinly slice vegetables. Arrange vegetables concentrically slightly overlapped or in rows over the crust. You'll probably have a few left over.
- Drizzle vegetables with olive oil, season with salt and pepper and sprinkle thyme over the vegetables.
- Bake in the oven for about 25 to 30 minutes until the crust is puffed/browned (including on the bottom) and the vegetables look softened. Once done, slide onto a cutting board, sprinkle with feta, and cut into squares or strips.
- Serve warm or at room temperature.