We have made this burst tomato galette with corn and zucchini from Deb Perelman’s Smitten Kitchen site three times this month and have loved it every time. The first one was made using freshly-picked sungold tomatoes from our garden, and when this beautiful pastry emerged sizzling and fragrant from the oven and we tasted it, we knew it had to be featured on our blog as soon as possible. So we were happy to prepare it again, this time to take pictures. Well, the dish turned out perfectly, but a few of the photos weren’t quite up to our standards… so we made it again!
This is one of our favorite summer recipes for several reasons. First of all, it’s delicious. Secondly, it is incredibly easy to make: everything for the sauce is simply combined in a blender without ever being cooked. And what really makes this dish special is that these fresh, seasonal ingredients are only available for a few weeks, making it a rare treat that we look forward to all year long!
This past December, we were visiting family in Portland and happened to find this newspaper clipping laying on the kitchen counter. Ryan’s mom is always cutting out new recipes, and she was excited to try this one with us. What’s really great about this pasta is that it’s made up of ingredients that may be in your kitchen right now, just waiting to be made into a delicious meal. This dinner has quickly become one of our favorites, especially since the entire dish uses just one pot and can be made in under 30 minutes.