Summer Galette

This galette defines beginning of squash season perfectly. It's simple because it uses minimal, fresh ingredients and it's light. We were lucky enough to get these zucchinis and summer squashes from a local farmer, at the beginning of the season. With so many recipes to choose from, I chose to make this galette. A galette is free form tart filled with veggies, sometimes fruits. The dough varies for the fruit galette, that includes a little more sugar than the dough for a vegetable filled galette.

This is a great recipe to make for the family or entertaining friends. With a side of salad, it's a wonderful simple supper or a hearty lunch.

Summer Squash Galette

Ingredients

Tart Dough
1 1/4 cup all-purpose flour
1/2 teaspoon sugar
1/2 teaspoon kosher saltt
1/2 cup unsalted butter or 1 stick of butter (cubed and chilled)
1/4 cup of iced water, keep a tablespoon close by to measure the water

In a food processor with a metal blade, combine all-purpose flour, sugar and salt. Add cubed butter to the flour and process for 10- 20 seconds. While the processor is running, add iced water, one tablespoon at a time until the mixture resembles a crumbly mixture. Turn the mixture over onto a clean surface to combine to form a disc. If the dough is too wet to form, sprinkle some all-purpose flour. If the dough is too dry to form, add a teaspoon of iced water. After making the disc, refrigerate the dough for minimum of 30 minutes or as long as 8 hours. This resting period allows the butter to cool and yields a flakier tart crust.

Filling
2 tablespoons of Olive Oil
2 garlic cloves, thinly sliced
2 medium zucchinis and/or summer squashes, thinly sliced
Salt & Pepper
10 basil leaves, chiffonade (to chiffonade is to stack clean basil leaves on top of each other, roll into a cigar and chop so it makes fine, long strands)

2 eggs, beaten (farm fresh, if available)
2 tablespoons freshly grated Ludlow cheese (from Blue Jacket Dairy), or Parmigiano Reggiano

In a large pan on medium heat, add sliced garlic cloves and allow it to brown. Remove the sliced garlic from the pan with a slotted spoon and set aside. Add thinly sliced zucchini and summer squash to the pan and cook for 5 minutes or until the squash browns on the edges. Add a pinch of salt and freshly grated black pepper. Cook the squash for few more minutes then remove the pan from heat. Allow it to cool then add basil chiffonade and stir to combine.

In a separate bowl, whisk the eggs with salt and pepper.

Preheat the oven to 400F.

Sprinkle flour on a clean surface to roll the dough. With a rolling pin, roll the chilled disc to fit a 9 inch round baking pan. Gently transfer the rolled dough to the baking pan. A great trick is to wrap the rolled dough onto the rolling pin and then unwrapping it on the baking pan. It’s free form so if it breaks or tears, just stick it together with your fingers. If the dough hangs over the pan, cut off the excess with a pairing knife and save the extras for decorating the tart.

Add the cooked zucchini and squash mixture to the baking pan with the dough.
Add the egg mixture to the galette and top it with sliced, fried garlic (saved from before) and freshly grated cheese. If you have excess dough from the overhang, lay it on top (in any shape or form). Bake the galette for 35- 45 minutes. After it's cooked through, allow it to cool. Serve it warm or at room temperature.