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Fresh Tomato and Squash Galette
Fresh Tomato and Squash Galette
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
95 minutes
Summer garden galette with tomatoes, zucchini, and yellow squash - a rustic, savory delight.
Ingredients:
  • 1 pastry for a 9 inch single crust pie
  • 2 small Roma tomatoes, peeled and cut into 1/4 inch slices
  • 1 small yellow squash, cut into 1/4-inch slices
  • 1 small zucchini, cut into 1/4-inch slices
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 0.5 teaspoon herbes de Provence, divided
  • freshly ground black pepper
  • 1 cup milk
  • 4 ounces shredded Gruyere cheese, divided
  • 1 tablespoon bread crumbs
  • 0.5 small onion, thinly sliced
  • 1 large egg, beaten
  • fresh herbs for garnish (optional)
Instructions:
  • Preheat your oven to 400°F (200°C) and prepare a sheet pan by lining it with parchment paper.
  • Let the dough warm up at room temperature for approximately 20 minutes.
  • Lay out sliced tomatoes on a paper towel-lined plate and do the same with zucchini and yellow squash slices on separate plates. Lightly sprinkle each vegetable with about 1/4 teaspoon of salt. Let them sit for 20 minutes.
  • In a small saucepan over medium heat, melt butter. Stir in flour and cook until fully incorporated, about 3 minutes. Season with 1/4 teaspoon herbes de Provence, black pepper, and remaining salt. Slowly pour in milk while stirring constantly to prevent lumps.
  • Cook and stir until the mixture thickens and bubbles burst open (referred to as "making bullseyes"), for 5 to 8 minutes. Take it off the heat and stir in half of the shredded Gruyere. Let the sauce cool slightly.
  • 1. Open the package of store-bought pie dough and gently place it on the prepared sheet pan. Unroll the dough carefully, sealing any tears with a pinch. Sprinkle breadcrumbs evenly over the dough.
  • Pat dry tomatoes and squash with paper towels.
  • Pour the sauce on the dough, leaving a 1 1/2-inch border unsauced. Arrange yellow squash, onion, zucchini, and tomato slices in a spiral pattern over the sauce. Sprinkle the veggies with the rest of the herbes de Provence and fold the crust gently over the edge.
  • Coat folded pie dough with the beaten egg wash.
  • Bake the galette in the preheated oven for 25 to 30 minutes, or until the crust is golden brown and the vegetables are tender.
  • Top the warm galette with the remaining shredded cheese and bake until melted, for 3 to 5 minutes.
  • Let it cool for 5 minutes, then top with fresh herbs before serving.

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