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Pesto Zucchini Galette

The weekend flew by again!  Wes and I had a pretty packed weekend though, so it is sort of nice to be back at work and into my routine. We spent a fun Saturday with some of our close friends at a gala outside of Houston.  I got to see lots of Texas style big hair, sparkles, and of course some serious bling; the theme of the gala was “Diamonds are Forever.” We came back early Sunday morning for our engagement photo shoot that I am soooo incredibly excited about.  Our pictures are definitely a bit different than typical engagement shoot; I seriously can hardly wait to see the end result.  Our photographers, Matthew Moore Photography and his precious wife Katie, were absolutely fantastic.  
I’ll be sure to share a few photos once they are available to us.  
Since we’ve been doing the Isagenix program, I’ve been doing quite a bit less cooking.  But there was another newbie in my kitchen last week: a galette!
I’ve seen several beautiful dessert galette’s circulating around the food blog world from lemon blueberry to apple, so I thought I would change things up and make a savory galette. Since I had quite a bit of pesto leftover, that seemed like it would be the perfect 

It feeds a ton of people and really would be perfect as an appetizer for a party. You could just chop it into cute squares, similar to a pizza, and serve it to your guests.


Pesto Zucchini Galette
1/2 batch Auntie Anne’s Pretzel dough (or homemade dough)
1 cup premade pesto (recipe to follow)
2 zucchini, chopped
3 roma tomatoes, chopped
6 asparagus stalks, chopped
1/2 red onion, chopped
4 green onions, chopped
2 garlic cloves, finely chopped
1 tsp salt
1 tsp pepper
1/2 tsp red pepper flakes
1/2 cup fresh parmesan cheese
1 cup goat cheese crumbles
1 egg yolk
1 tbsp water

For the pesto
15 basil leaves
15 spinach leaves
1 6 ounce container non-fat greek yogurt
10 almonds
2 garlic cloves
1 tsp salt
1/2 tsp pepper
1/2 lemon juiced

Preheat oven to 425.

Make pesto by combining basil, spinach, almonds, and garlic in a food processor. Pulse until the leaves are finely chopped. Add in remaining ingredients and pulse until combined. Refrigerate until needed.

Roll out Auntie Anne’s dough on a floured surface.

In a large bowl, combine all ingredients except goat cheese and stir together.  Once combined, pour contents of the bowl onto the rolled out pretzel dough and spread out.  Make sure to leave about a 1 inch border around the edge. Fold the one inch border up over top the zucchini mix to form the galette.  Sprinkle goat cheese crumbles on top of the galette.

In a small bowl combine, egg yolk and water. Using a pastry brush, apply egg wash to the folded up edges of the galette.

Bake for about 20 minutes, or until the bread is golden brown and done.

Once the dough is prepped, the galette comes together in a breeze!  You can easily add a protein to it, like chicken, and turn this into a full meal.  Give one a try. It is so similar to pizza, but makes you feel fancier because of them name.

And just so everyone knows and can take full advantage of this, Target is having a buy one, get one 50% off sale on shoes and handbags.  I discovered this last week and made my way through the shoe department, picking up a few pairs of cute wedges and sandals.  These are currently on my feet (in black) and I am loving them!

I may or may not have also ordered them in gold. They were too cute to just have one and I couldn’t decide! Luckily these didn’t quite break the bank.

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