The latest batch of grilled vegetables is almost gone. I really do love having them in the ‘fridge – they are so versatile.

Tonight, they got worked into a galette filling – a perfect summer-y dinner.

I started off by making a pie crust. Pretty much the easiest thing in the world to do. Half went for dinner and half went into the freezer for another day…

Pie Dough

When making pie dough, I make a few variations on a theme… this is the basic. I add a couple tablespoons of sugar if making a dessert pie.

Pie Dough

  • 2 cups flour
  • 1/3 cup pastry/cake flour
  • 2 sticks butter, frozen
  • pinch salt
  • 1/2 cup ice water

Using a food processor, add flours, salt, and sugar. Pulse to mix.

Chop up frozen butter and add. Pulse until butter is incorporated and mixture looks grainy.

Slowly add ice water and pulse until mixed.

Turn out onto counter. Press and form mixture into two disks . Wrap in plastic and refrigerate about an hour to allow the flour to properly absorb the water and to relax the gluten.

Roll out crust and place in pie plate. Crimp edges and fill.

The filling was a clean-out-the-‘fridge affair…

  • 1/2 lb ground pork
  • 2 cups roasted vegetables
  • 2 tomatoes
  • chopped fresh herbs
  • 1/2 cup tomatillo salsa

Brown pork in skillet. Add vegetables and heat through. Stir in tomatillo salsa and mix well. Remove from heat and cool.

Galette

I rolled out the crust, lined the bottom with sliced tomatoes, added the pork and vegetable filling, and topped it with more sliced tomatoes. Folded over the crust and baked at 425°F for 40 minutes.

We ate half of it and will have the other half for dinner tomorrow.