SQUASH AND TOMATO GALETTE

Steps:

• Heat grill.
• In a large bowl, toss yellow squash and zucchini slices with oil and salt.
• Grill vegetables, turning once until cooked through, about 10 minutes.
• Let cool.
• Heat oven to 400 degrees.
• On lightly floured surface, roll piecrust into a 14" circle.
• Carefully transfer to a baking sheet.
• In small bowl, combine cheese, bread crumbs and basil.
• Spread mixture in a 9" circle in middle of piecrust.
• Arrange half of the grilled vegetable slices in spoke fashion to cover cheese mixture.
• Place tomato slices over squash.
• Arrange remaining squash slices over tomatoes.
• Fold outer edge of dough over vegetables to make top layer of crust.
• Brush top with the beaten egg white.
• Bake 30 minutes or until crust is golden brown.
• Serve warm or at room temperature.