Squash and Tomato Galette
Experience the flavors of late summer with this delightful Squash and Tomato Galette, a rustic tart that combines a flaky, buttery crust with the vibrant freshness of seasonal vegetables. Creamy ricotta and nutty Parmesan form a luscious base, while golden slices of yellow squash and juicy cherry tomatoes bring a burst of color and flavor to every bite. Enhanced with fragrant fresh thyme and a drizzle of olive oil, this galette is beautifully simple yet irresistibly elegant. Perfect for brunch, a light lunch, or as a show-stopping appetizer, this savory pie is both easy to make and packed with wholesome ingredients. Serve it warm or at room temperature for a crowd-pleasing dish that captures the essence of garden-fresh produce.
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Recipe Information
Ingredients
- 180 grams all-purpose flour
- 115 grams unsalted butter
- 60 ml ice water
- 1 teaspoon salt
- 1 medium yellow squash
- 150 grams cherry tomatoes
- 120 grams ricotta cheese
- 30 grams grated Parmesan cheese
- 1 teaspoon fresh thyme
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 large egg
- 1 teaspoon water
Instructions
In a large bowl, mix the all-purpose flour and salt. Add the chilled, cubed unsalted butter.
Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
Slowly add the ice water, one tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Thinly slice the yellow squash and cherry tomatoes. Set aside.
In a small bowl, mix the ricotta cheese, grated Parmesan cheese, fresh thyme, and black pepper.
On a lightly floured surface, roll the chilled dough into a rough circle, about 12 inches in diameter.
Transfer the dough to the prepared baking sheet. Spread the ricotta mixture evenly, leaving a 2-inch border around the edges.
Arrange the squash slices and cherry tomatoes over the cheese layer, slightly overlapping if needed. Drizzle with olive oil and sprinkle with additional thyme, if desired.
Fold the edges of the dough over the filling, pleating as you go to create a rustic crust. Beat the egg with 1 teaspoon of water and brush over the crust.
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the vegetables are tender.
Remove from the oven and let cool for 5-10 minutes. Slice and serve warm or at room temperature.
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.6 g | 185% | |
| Saturated Fat | 76.3 g | 382% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 3134 mg | 136% | |
| Total Carbohydrate | 159.6 g | 58% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 10.5 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 965 mg | 74% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1225 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
