Really weird strikes of inspiration are my favorite kinds, the ones that hit like a lightning bolt and inspire creative action. At the farmers market the other week I saw all the making of delicious succotash right there in front of me, so I bought them all and brought them home. The next step was making the succotash. There are truly so many versions of it, from the classic Charleston Receipts version which is just butter beans and corn to the more lavish ones that include a combination of tomato, bell pepper, and okra.
Of course I made the succotash. It was delicious, and I went with lima beans, fresh off the cob corn, red bell pepper, and grape tomatoes. It was pretty good as is, but how much plain succotash on the side and in bites from the fridge as a snack can one eat?
Then I saw this video from smitten kitchen’s new Food Network collaboration and thought about how much those ingredients looked like succotash, just in galette form. LIGHTNING BOLT. I could put my succotash in galette form and call it a succotette. YES.
It took me an extra day or so more than I planned but I did it, I did it real good. But first, let me admit something: I hate pie crust. Not eating it, no, I hate making it. It sucks, it involves getting my hands and counter smeared with butter, and I more often than not just don’t want to clean off the counter to the point where I’d be okay rolling out dough onto it (not to mention cleaning it AGAIN after to get said butter smears off). So I buy refrigerated pie crust. And I love it. So succ it.
makes 1 galette
- 2 1/2 to 3 cups of succotash, made however you please, but with the juices drained off. I did this minus bacon but plus diced red bell pepper.
- 1 premade refrigerated pie crust, or make one yourself you fancypants
- 1/2 cup Parmesan cheese
- 2 eggs
- 1 teaspoon water
- Make the succotash if you don’t already have it on hand.
- Thaw or make the pie crust.
- Preheat the oven to 400 degrees.
- Roll out the crust dough onto parchment paper on a baking sheet.
- Spoon the succotash in the middle of the dough, spreading it out to the edge with about 1 inch to spare. You can mound it up a bit more in the middle but not a ton.
- Spread Parmesan on top of the vegetables.
- Beat the two eggs and water together in a dish and set aside.
- Use your hands to fold the edges of the crust over onto the vegetables, trying to go evenly around the circle. See photos for better explanation but there’s no need to be too precious here.
- Pat down the folds well, and use a pastry brush to brush the egg mixture onto the exposed crust.
- Bake for 40 minutes or until crust is golden.
This also reheats unusually well in a microwave at the office, so it’s a leftover friendly dish!
Go forth and eat up the rest of summer while it’s fresh!