Just because you’re camping doesn’t mean you’re stuck with typical “camping” food. With an RV kitchen, you can do just about anything, and if you don’t have an oven on board, this one is great to make ahead of time and carry along on your trip.
The galette is a flat, round French pie (similar to a pizza if you think about it!) made with a homemade crust, and it’s versatile- you can fill it with a sweet or savory filling. This one is a ricotta zucchini and squash version. One thing about summertime coming is an abundance of squash and zucchini! But you can modify this recipe to suit any filling you want.
Recipes
Savory Galette
How to Make It
Ingredients
- Store-bought pie crust
- One large or two small zucchinis, thinly sliced
- One large or two small yellow squash, thinly sliced
- 1 tbsp. Olive or Avocado oil
- ½ c. each of Ricotta cheese, Parmesan cheese
- ¼ c. Mozzarella cheese
- Reserve about 1 tbsp parmesan cheese to sprinkle on top
- 1 slice cooked bacon (crumbled to add for flavor)
- 1 tbsp. Fresh garlic, minced
- 1 tsp. Chopped fresh herbs of your choice, basil, rosemary, oregano, thyme
- 1 egg yolk (to brush pastry)
- Salt and black pepper
Directions
FILLING DIRECTIONS:
Mix the cheeses in a large bowl. In a separate bowl, mix the oil, chopped herbs of your choice, and garlic. Stir together, adding the crumbled bacon, and salt and pepper to taste.
Set aside a little parmesan cheese to sprinkle on top of the galette just before baking.
PRO TIP: Less cleanup is always great! You can reuse the little bowl that you used for your garlic oil mixture to whisk the egg yolk. Set aside.
GALETTE ASSEMBLY DIRECTIONS:
Line a cookie sheet with parchment paper. Preheat your oven to 400 degrees.
Flour a clean surface. Roll your pastry dough out into a nice circle. Move pastry to the parchment paper.
PRO TIP: Use your rolling pin to gently roll the dough up, then unroll it onto the parchment paper. Exercise patience moving the dough carefully.
Mix the cheeses, olive oil, fresh garlic, bacon crumbles and chopped herbs in a bowl. Spread filling into the pastry circle, leaving about 2’ of dough uncovered to fold in.
Next, layer the thinly sliced vegetables on top of the cheese mixture, brush with about 1 tsp. Oil, and sprinkle a little parmesan cheese, freshly cracked black pepper and salt on top. Fold the edges in a little at a time to create a nice layered effect.
Brush the edges with the egg yolk, and bake for about 45 minutes or until the edges are a nice golden brown. Remove from oven and allow to cool for a few minutes if you can stand it, then slice and enjoy!
