The mostly vegetarian fare Gleeson creates is styled impeccably — like this salad, in which a slab of watermelon becomes a plate atop which mozarella, herbs and nuts are piled. Still, most of the recipes look quite simple to make.
As I scrolled through the site, I stopped and swooned over a picture of a yellow-squash galette. Not only did the savory tart look beautiful, but I knew it would be a perfect way to use the farm-fresh baby zucchini, squash and cherry tomatoes I had just bought at the farmers market.
[jump] Conveniently, puff-pastry sheets — the base for this recipe — come in packs of two, so for dinner, Lexy and I made two versions, one for adults and one for kids. The adult one was pretty faithful to the original recipe: a thin layer of ricotta, topped with pesto and finished with rows of zucchini, yellow squash and cherry tomatoes. For the kids, we went for an upscale pizza vibe, with a mixture of precooked sweet chicken sausage, shredded mozzarella cheese and tomato.
The finished products were delicious — and almost as pretty as the one on the website.
Puff-Pastry Galettes (serves 2 adults and 2 kids, with leftovers)
Adapted from The Forest Feast
2 sheets of puff pastry
1/2 cup ricotta cheese
3 tablespoons pesto
2-3 small zucchini and/or yellow squash, cut into thin slices.
About 20 cherry tomatoes, halved
2 precooked sweet chicken sausages, cut into thin slices and sautéed in a pan for a couple of minutes until browned
1/2 cup shredded mozarella cheese
Preheat the oven to 400 degrees.
Unfold and lay out each sheet of puff pastry on a greased cookie sheet.
Assemble the galettes:
For the adult galette, spread the ricotta on the puff pastry, leaving a border of about 1/2 inch.
Spread the pesto on top of the ricotta in a thin layer.
Layer the zucchini, squash and tomato on top of the pesto in rows — or get a little crazy with a fun pattern.
For the kids galette, sprinkle the mozzarella on top of the puff pastry, leaving the same 1/2 inch border.
Layer the sausage and tomato on top.
For both galettes: Pinch or fold up the border of the puff pastry. Drizzle with salt and olive oil.
Bake for 15-20 minutes until golden.