Yellow squash galette before baking.
Hot out of the oven...oh my!
Yellow Zebra tomatoes, basil and zucchini galette before baking.
I was searching the Internet for recipes that involve squash. When you grow squash you usually have to figure out what to do with it. New ways to serve it because it is an abundant producer. I came across this recipe at Smitten Kitchen and it was AWESOME. It was the best thing to come out of my kitchen in a long time. I altered the original recipe only slightly by using yellow squash, adding more garlic and not using basil. I saved the basil to go with the tomato version. What are you going to top your galette with?
Garden Fresh Galette
- 1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
- 1/4 cup sour cream
- 2 teaspoons fresh lemon juice
- 1/4 cup ice water
Filling for squash galette:
- 1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds
- 1 tablespoon plus 1 teaspoon olive oil
- 2 medium garlic clove, minced (about 1 teaspoon)
- 1/2 cup ricotta cheese
- 1/2 cup (about 1 ounce) grated Parmesan cheese
- 1/4 cup (1 ounce) shredded mozzarella
- 1 egg yolk beaten with 1 teaspoon water
Make dough: Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour. I made mine in the morning and used it at dinner time. I just took it out about 5 minutes before rolling it out.
Make filling: Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. (I thought this was really cool! What was beaded up on top of the zucchini...amazing.) In a small bowl, whisk the olive oil and the garlic together; set aside. (I made my garlic oil in the morning so that the flavor could really get into the oil.) In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.
Prepare galette: Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round on parchment paper. Transfer to an ungreased baking sheet. Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.
Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
- 2 tomatoes, sliced thin and placed on paper towels to drain for about 10 minutes. Blot top just before using.
- 20 or so basil leaves
- Zucchini slices if desired