WTNH– Community Food Systems Coordinator Tagan Engel and food writer/ pie judge Adrienne Kane talk about CitySeed’s Food Stamp Double Value program and show us how to make Zucchini Galette with Feta.
There will be a community food festival and fundraiser for CitySeed’s Food Stamp Double Value program. On August 1, from 6-8 p.m. on 9th Square (Orange and Crown St.) there will be a amateur pie contest/fundraiser. Amateurs are welcome to sign up and bring a pie down to the festival to be judged. All sorts of pie is welcome, sweet and savory, using local ingredients. Ice cream is provided by Ashley’s, cash bar by 116 Crown, and a DJ. It’s a great cause and lots of fun.
The festival is run by CitySeed, the non-profit that runs farmers markets throughout the city enabling residents to eat fresh, quality produce and maintaining healthy lifestyle. For more information, go to cityseed.org.
Zucchini Galette with Feta Cheese:
2 medium zucchini, cleaned and sliced into thin disks
1/2 teaspoon kosher salt
1/2 tablespoon Dijon mustard
1 tablespoon olive oil
1 tablespoon fresh, minced dill
1/4 cup crumbled feta cheese
salt and pepper
1 round pie dough
Place the zucchini slices in a colander. Sprinkle the 1/2 teaspoon salt over, toss gently, and let sit for 30 minutes. After time has passed, you will see that the zucchini has exuded quite a lot of moisture. Pat the vegetable dry with paper towel, and set aside.
Preheat the oven to 400°.
On a well-floured surface, roll out the pie dough to about 1/8 of an inch thick. Place the dough onto a baking sheet. With a spoon, spread the Dijon mustard in the center of the dough, leaving an inch and a half border.
In a medium-size bowl, toss the zucchini with the olive oil, and the dill, until evenly coated. Spread the zucchini out in the center of the dough, leaving a two-inch boarder. Add the feta cheese, and sprinkle with additional salt and pepper..
Fold the border of the dough over the zucchini, pleating it to make it fit. This forms a crust, while the center of the galette is open.
Bake for about 35-40 minutes, or until crust is golden-brown, and cheese is beginning to brown. Cool slightly before slicing. The galette also can be served at room temperature.