There are so many options for what to put in a galette, it is really a blank canvas for your masterpiece. You can make it savory or sweet or a combination of both. For today’s recipe, all it takes is making a simple dough, filling it with a selection of cheeses and topping it with your favorite vegetables. Finished off with a drizzle of olive oil and some fresh herbs, you have your own masterpiece! I had some tomatoes, basil and summer squash so that is what I used to create this galette.
The dough is quite easy to make and I use my food processor to mix it up. Since I add sour cream to the dough it stays a bit wet even after cooling so I roll it out on a sheet of parchment. That way I can just slide the dough right onto a baking sheet with the parchment underneath. I use flour on the dough and the rolling pin while rolling it out to keep it from sticking.
Then simply layer your cheese/s on top of the dough and arrange the vegetables above it. I used a mixture of fresh ricotta, manchego and parmesan, but you can use any cheese that you like or have on hand. It is very important to ensure that you don’t add extra moisture to the galette so I salt and dry my tomato slices and dry my squash slices as well. I arranged the tomatoes in the center while alternating the colors of squash slices around the edge. Leave enough space on the dough to fold the edges in, overlapping as needed. Then I use an egg wash to create a nice caramel color on the edge of the galette. Voilla! A beautiful and delicious galette to serve as a side dish or with a side salad or fruit.
There are so many options for what to put in a galette, it is really a blank canvas for your masterpiece.
TOMATO AND SUMMER SQUASH GALETTE
- 1 cup all-purpose flour (plus more for rolling the dough)
- 1/2 tsp Kosher salt (plus more for tomatoes)
- 1 tsp baking powder
- 1 stick unsalted butter, chilled and cut into 1/2″ pieces
- 1/2 cup sour cream or creme fraiche
- Several assorted colors and sizes of tomatoes, including cherry sliced 1/4 ” thick or cut in half
- 1 zucchini sliced crosswise in 1/4″ thick slices
- 1 yellow summer squash sliced crosswise in 1/4″ thick slices
- 1/2 cup fresh ricotta cheese
- 1/2 cup shredded manchego cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup basil leaves, cut into slivers
- Extra virgin olive oil
- Flake salt
- 1 egg, lightly beaten
- Galette dough: Combine the flour, salt, baking powder and butter in the bowl of a food processor. Blend just until the butter is incorporated into the dry ingredients. Some of the butter can be the size of peas; do not over mix. Add the sour cream and mix until just incorporated. Turn the entire mixture out onto a cutting board and gently push it into a disc. Wrap tightly with plastic wrap and refrigerate for at least 2 hours.
- Filling: Mix the cheeses together in a bowl and set aside. Put the tomato slices and halves in a single layer on sheets of paper towel and sprinkle with Kosher salt. Lay the summer squash and zucchini slices in a single layer on another sheet of paper towel. Blot to get as much moisture out of the vegetables as possible.
- Preheat the oven to 425°. Lay a parchment sheet onto a cutting board and roll the dough into a 12-inch round about 1/8-inch thick. Dust the dough and rolling pin with flour if it starts to stick.
- Slide the parchment with the dough onto a baking sheet. Scatter the cheese mixture onto the dough, leaving a 3-inch border. Arrange the tomatoes in the center and the squash in an overlapping circle inside the border alternating the colors. Fold the edges of the dough over the vegetables, making pleats as you fold and leaving the center of the tart open.
- Brush the beaten egg on the overlapping dough around the galette.
- Bake the galette until golden brown, approximately 30 minutes. Let cool on a rack.
- To serve, drizzle some extra virgin olive oil over the vegetables and sprinkle with the slivered basil and flake salt.
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