Tasty solution for too many garden veggies

Roasted veggies are cuddled in a free-form pastry.

I cling to the vegetables of late summer like they are a pool float on Labor Day, because I know their time is nearly over. Except for zucchini. Zucchini is the never-ending gift of wellmeaning neighbors and my garden-loving motherin-law.

The solution for too much of a good thing? A savory galette, which is the fancy foodie phrase for roasted veggies cuddled by a free-form pastry. It’s fresh and hearty, with just enough cheese to taste indulgent. Best of all, this laid-back recipe works with any roasted vegetable for any dining occasion from morning to night. And because galette crusts are supposed to appear “rustic,” you can jump into pastry-making without fear of imperfection.

Since we generally don’t think of pastry as a health food, I’ve adjusted the dough recipe. Some of the white flour is replaced with fiber- and protein-kissed whole wheat. In fact, you can replace up to half of the white flour with wheat if you want a more substantial crust. Nonfat Greek yogurt fills in for some of the butter, but if you’d rather skip the dairy, threefourths of a cup of vegan butter will get the job done.

To keep the crust as tender as possible, add a splash of vinegar and knead lightly until the dough just comes together.

Once the dough has rested in the fridge, roll it out and let the fun begin.

Basil-infused skim milk ricotta makes a lower-fat, creamy bed for the vegetables. An herbed chevre is delicious as well. My dairyfree friends can substitute hummus.

Here, I suggest zucchini (of course) and other summer fare, but if it’s a vegetable that roasts nicely, throw it on your galette. The secret for any vegetable is to slice it thin enough that it softens after 40 minutes in the oven. If it needs more time than that, you risk burning the crust.