Spring Feasts

Garden Galette Fresh produce is the star of this gorgeous galette! Tender sliced zucchini supports a layer of fresh, juicy tomatoes (and keeps the crust from getting soggy). The addition of fresh corn offers a pop of color and a sweet, buttery flavor.

INGREDIENTS 2 ¼ cups Bob’s Red Mill ® Gluten Free 1-to-1 Baking Flour , plus extra for dusting ½ tsp Salt ⅔ cup cold Butter or Dairy Free Butter, cut into cubes 8–12 Tbsp Ice Water ½ cup Hummus 1 small Zucchini, thinly sliced ½ cup sliced Red Onion or Shallots

1 ½ lb Heirloom Tomatoes, sliced 8 oz Cherry Tomatoes, cut in half Kosher Salt, to taste Freshly ground Black Pepper, to taste 2 Tbsp Butter, melted 2 ears cooked Corn, kernels sliced off the cob 4 sprigs fresh Oregano

INSTRUCTIONS • In a large bowl, combine flour and salt. Cut butter into the flour with a pastry blender or fork until the mixture resembles coarse meal. Add ice water a few tablespoons at a time and mix until a crumbly but hydrated dough forms. Wrap in plastic and refrigerate for 1 hour. • Preheat oven to 375°F. Line a large sheet pan with parchment paper, dust with extra 1-to-1 flour and place pie dough on top. Cover with a piece of plastic wrap and roll to about 12 inches in diameter. • Evenly spread hummus over the dough, leaving a 2-inch border. Evenly layer with sliced zucchini and onion or shallot, and sprinkle lightly with salt and pepper. Layer with half the heirloom and cherry tomatoes, and sprinkle lightly with salt and pepper. Using a pastry scraper, gently fold the edges of the dough over the tomatoes. Brush edges with melted butter and sprinkle lightly with salt and pepper. • Bake for 35–50 minutes, or until golden brown. Remove from oven and allow to rest for 5 minutes. Garnish with fresh corn, the remaining tomatoes and fresh oregano.

Makes 8 servings.

BOB’S RED MILL E-BOOK | SPRING FEASTS