Zucchini and Squash Galette

My Summer Squash and Zucchini Galette Adventure

Summer is officially here, and my garden is overflowing with zucchini and yellow squash. It’s a glorious problem, really. I find myself constantly searching for new and exciting ways to use this bountiful harvest before it takes over my entire kitchen. This year, I decided to challenge myself to create something a little more elegant than my usual zucchini bread (though, let’s be honest, I still made a batch of that too!). That’s how my journey with this delicious Zucchini and Squash Galette began.

The inspiration struck me while browsing through a collection of old family cookbooks. My grandmother, a woman who could whip up a feast from practically nothing, had a penchant for galettes. They’re rustic, charming, and surprisingly easy to make. The idea of a savory galette, filled with the sweetness of summer squash and the delicate flavor of zucchini, seemed like the perfect way to showcase my garden’s bounty. The recipe itself is relatively straightforward, though I did have a few learning moments along the way.

The Crust: The crust is a simple, buttery affair. I used a combination of all-purpose flour and whole wheat flour for a slightly nuttier flavor and a bit more heartiness. Chilling the butter and cream cheese is crucial for a flaky crust; don’t skip this step! The amount of ice water needed will vary depending on the humidity, so start with less and add more as needed until the dough comes together. Be careful not to overwork the dough, as this can make it tough.

The Filling: This is where the magic happens. The secret to a truly delicious galette lies in properly preparing the zucchini and squash. I learned the hard way that excess moisture is the enemy of a crispy crust. Salting the vegetables and letting them drain on paper towels is essential for drawing out that moisture. If you’re short on time, you can slice the vegetables ahead of time and refrigerate them – just make sure to give them another pat-down before assembling the galette.

The ricotta mixture adds a creamy, tangy counterpoint to the sweetness of the squash. I used a simple blend of ricotta cheese, egg white, garlic, honey, thyme, parmesan, and mozzarella, but feel free to experiment with your favorite cheeses and herbs. The flavors meld beautifully, creating a symphony of taste and texture.

Assembling the Galette: Rolling out the dough was a bit of a challenge for me at first, but with a little practice, I got the hang of it. Using a lightly floured surface is key, and don’t be afraid to gently patch any cracks that may appear. I found that using parchment paper on my baking sheet made cleanup a breeze, but you can certainly skip it if you’re feeling confident. The beautiful thing about galettes is their imperfection; they’re meant to be rustic and charming. Once you’ve spread the filling, arrange the zucchini and squash in an overlapping pattern. You can be as artistic or as haphazard as you like!

Baking and Serving: Baking the galette until the crust is golden brown and the cheese is bubbly is pure bliss. The aroma that wafts from the oven is heavenly. I like to let it cool slightly before slicing and serving, but honestly, it’s fantastic warm, at room temperature, or even cold. This galette is a versatile dish that works just as well as a side dish, a light lunch, or a delightful appetizer. It is a perfect option for a summer party or a cozy evening meal.

This Zucchini and Squash Galette has quickly become a summer staple in my kitchen. It’s a delicious way to use up the abundance of summer squash, and it’s impressive enough to serve to guests. But most importantly, it’s a reminder of the simple joys of cooking with fresh, seasonal ingredients. The combination of sweet squash, creamy ricotta, fragrant herbs, and flaky crust is a taste of summer perfection.

So, grab your aprons, fellow cooks, and embrace the beauty of seasonal cooking. This galette is a testament to the fact that sometimes, the simplest recipes are the most rewarding. Don’t be afraid to experiment with your own variations – perhaps some roasted red peppers or different herbs – and make this recipe your own. Happy cooking!

Step-by-step

• In a food processor (or a medium bowl) combine flour and salt for crust. Pulse (or cut) in butter. Once butter is mostly into small chunks, pulse (or cut) in cream cheese. Once butter and cream cheese are in pea size pieces, pulse in ½ cup of water until dough begins to come together (adding a 1 tablespoon of water extra as needed.) Remove from food processor and shape into a disc (without handling the dough too much.) Wrap in plastic and place in refrigerator.
• To make the filling, spread zucchini and squash onto several layers of paper towels, sprinkle with salt, and let drain for 30 minutes. After that time, gently blot the zucchini and squash- set aside.
• For the ricotta mixture, whisk together ricotta, egg white, garlic, honey, thyme, and cheeses- set aside.
• Preheat oven to 400°.
• On a lightly floured surface, roll the pie dough out to a 12-14” circle and transfer to a baking sheet covered in parchment paper (you can also do an ungreased baking sheet but it wasn’t easy to remove the final product.)
• Spread the ricotta filling evenly over the pie crust, leaving a 2” border around the edge. Next, evenly arrange the zucchini/squash into an overlapping pattern on top of the ricotta filling. Fold over the edges of the crust, pleating as needed to make and even circle.
• Combine the egg yolk/water and brush the outer edge of the crust. Drizzle olive oil on top of the zucchini/squash and place in oven.
• Bake galette until crust is golden brown and the cheese has puffed- somewhere between 35-45 minutes. Remove from oven and sprinkle with basil. Cut into wedges and serve.