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Dinner Tonight: Zucchini Galette

Another week, another baked egg dish. Nothing makes me happier then picking off a few slices and stashing the rest for a quick breakfast for the next morning. I found the recipe in the Provence Cookbook, which features gloriously sun-drenched recipes that makes me wish I could hop over for a Mediterranean weekend. I figured this recipe for galette, which is a kind of flat baked dish, would be a decent alternative.

Of course, the element that initially jumped out at me was the curry powder, which seemed utterly out of place. Luckily, the curry powder doesn't dominate the dish, it just imbues it with a mysterious lingering spice. What really makes this dish interesting is the zucchini, which lends a sweetness and lightness to each bite. The recipe also recommends some optional fresh tomato poured on top. Luckily, I had some left over. It adds another dimension to the dish, but is not absolutely necessary.

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