A buttery, flakey crust with bursts of thyme envelops a sauté of all of summer's favorite things. While the crust is definitely a highlight, the veggies stand on their own, and leftover filling is happily enjoyed on its own or over a bed of quinoa or couscous. I recommend doubling up on the crust recipe and keeping the other one in the freezer. This beautiful galette makes for an excellent entertaining dish. Adapted from Smitten Kitchen.

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