This satisfying leek, spinach, mushroom, zucchini, and cheese galette is a perfect lunch paired with a side salad. It can also make a striking summer side dish. The galette takes some effort but your guests will be delighted—and you can do most of it ahead of time.

Mid-Summer Vegetable Galette

Serves 6

Crust

Prepare three to 24 hours in advance

 2 cups all-purpose flour
½ cup whole-wheat flour
¼ cup yellow cornmeal
1 ½ teaspoons salt
¾ cup cold unsalted butter, cut into tiny cubes
½ cup Crisco
1 egg
2-4 tablespoons cold water

Directions

1. Sift flours, cornmeal, and salt into a medium bowl. Add butter and shortening. Using a pastry cutter or two forks, cut fats into the flour mixture until it resembles coarse sand.

2. Mix the egg with 2 tablespoons of water. Add to flour mixture and mix with a fork until dough comes together in a ball. If too dry, add a small amount of water, using caution not to add too much. You want the dough to be just cohesive. Use the palm of your hands to knead the dough a couple of times, but do not overdo it.

3. Pull off a long sheet of wax paper. Center dough on the bottom half, fold wax paper over dough and use your palm to flatten it into a disc a half-inch thick. Place in plastic bag and refrigerate at least three hours and up to 24 hours.

Filling

Prepare up to five hours in advance. Cover bowls if not using within an hour.

2 large leeks
6 tablespoons butter, divided
2 cups mushrooms, stemmed and sliced
1/3 cup white wine
3 baby zucchinis, (or 2 medium) sliced about ½-inch thick
6 cups baby spinach
2 ½ cups grated cheese (I use half fontina and half Asiago. Other good choices are Gruyère, Swiss, Monterey Jack, medium or sharp cheddar, medium-aged Gouda)
salt and pepper to taste

Directions

1. Discard any discolored or tough outer leaves of the leeks. Slice the leeks lengthwise leaving the root end intact. Rotate and slice again so the leek is in quarters lengthwise but the root holds it together. Wash thoroughly under cold water to remove all grit trapped in the stem. When clean, remove and discard the root. Chop the leeks into ¼-inch dice. Melt 2 tablespoons of butter in a skillet that has a lid. Add leeks, stir to coat with butter, adjust heat to low, cover, and sweat leeks until meltingly tender, about 30 minutes. Stir occasionally and make certain they are not browning. When finished cooking, place in a small bowl and set aside.

2. While leeks cook, melt 2 tablespoons butter in a skillet large enough to hold the mushrooms. Add mushrooms, about ½ teaspoon each salt and pepper. Sauté over medium-high heat. When mushrooms begin to color and give off liquid, add wine. Cook until wine has evaporated. Place mushrooms in a small bowl and set aside.

3. In the same skillet used for the mushrooms, melt 2 tablespoons butter and add zucchini and about ½ teaspoon each of salt and pepper. Sauté over medium heat until just cooked and a few pieces are slightly brown. Place in a small bowl and set aside.

4. Place 2 cups of water in a large pot and bring to a boil. Add 2 teaspoons of salt and the spinach. Boil until spinach has completely wilted. Rinse spinach in a colander under cold water; let drain. Use your hands to squeeze all the moisture out of the spinach. Place spinach on a cutting board and chop medium fine. Place in a bowl and set aside.

Assembly

1. Preheat oven to 350° F. Line a 12-inch pizza pan with parchment paper.

2. Use your hands to squeeze excess liquid from leeks. Add leeks and ½ cup of the grated cheese to the spinach and mix with a fork to combine, breaking apart the spinach. Taste for salt and pepper.

3. Roll dough between two sheets of wax paper into approximately a 14-inch disc. Carefully peel off top layer of wax paper and flip dough onto the parchment paper. It will overhang the pizza pan. Carefully peel off wax paper.

4. Leaving a three-inch border, spread the leek and spinach mixture over the dough. Sprinkle with a ½ cup of cheese. Next, distribute zucchini, leaving any accumulated liquid in the bowl, top with ½ cup cheese. Follow with the mushrooms, also leaving any accumulated liquid in the bowl. Distribute remaining cheese over mushrooms. Use your hands to carefully fold the dough edges over the filling, creating a rustic tart. Pinch off excess dough as the edges overlap. If dough breaks anywhere, use excess dough to patch.

5. Place the galette in oven and bake until crust is nicely brown and the cheese is bubbly, about 35 to 45 minutes.

6. Turn off the oven and leave the galette in the oven for up to an hour before serving to keep it warm. Slide galette onto a serving platter or board and cut into wedges. The galette can also be served cold.