ZUCCHINI GALETTE

DIRECTIONS

Olive Oil Pastry

Combine flour and salt in mixing bowl; add oil and water and stir with a fork until mixture starts to clump together into a ball. (Add an additional tbsp of ice water if dough is too dry.) Form into a large, flat disc and chill for 1 hour.

Filling

Meanwhile, spread out sliced zucchini on layers of paper towel. Sprinkle evenly with salt and let stand for 30 minutes. Blot tops dry.

Roll dough between 2 large sheets of Longo’s Essentials Parchment Paper into a 12- to 14-inch round. Slide dough on parchment onto a baking sheet.

Spread hummus over pastry, leaving a 2-inch rim. Arrange zucchini slices over hummus in concentric circles, alternating colours and starting from the outer edge. Blend olive oil with garlic and brush evenly over zucchini slices. Sprinkle with pepper to taste. Fold in outer edges of pastry, leaving centre of galette exposed.

Bake on the lowest rack in preheated 400°F oven for 30 to 40 minutes or until pastry is golden. Slide onto a board or serving platter; garnish with dill and cheese, if using. Serve warm or at room temperature.