Summertime food is the BEST food.
I love the colors of summer produce. I love having an exceptionally long list of ingredients to play with. I love dancing around my kitchen with the windows open and slicing veggies to the tune of my latest summer country jam (umm, but not at the same time. Just to clarify).
Although, veggie slicing side note, does anyone else HATE HATE HATE cutting the kernels off corn cobs? They go everywhereeeeeee. I’ve completely revolutionized the way I shuck corn since I saw this video from Just a Taste (Kelly, I heart you), but I still slice the kernels off flat on my counter (as opposed to using a bundt cake pan like Kelly my corn guru tells me to) because apparently I’m the kind of person who can only follow 50% of instructions at one time. Whatever.
This galette is my new favorite for two reasons:
- AHHHH THE SUMMER VEGGIES 😍😍
- Galette = “Rustic” = Doesn’t have to look very pretty = Hard to mess up = JESSIE-PROOF.
Also, there is cheese.
You remember this garlic whipped feta, right? I still haven’t stopped eating it. I think I’m having a whipped cheese phase. Whipped goat cheese! Whipped feta cheese! On bread! On crackers! On a spoon! (But at least we’re moving on a little bit from my eggs–on–top–of–everything phase, right? Which reminds me, I should do some more eggs-on-top recipes soon). But today, galette!