Summer Squash or Zucchini Galette
A galette in Italian, a crostata in French, a tart in English - whichever language you use, this main dish or appetizer showcases the bounty of summer vegetables, wrapped in a delicate pastry and baked to a golden hue. A blend of ideas from Smitten Kitchen and myrecipes, it looks gorgeous and adds another vegetarian option to your menu.
Take the time to chill the dough and remove the excess moisture from the vegetables with a sprinkle of salt. These small steps add to the texture and taste of the final product. Serve with a green salad, rice or grain for a light supper or cut into small bits and serve as an appetizer. Enjoy.
More vegetarian or vegan options: White Bean Shakshouka, Fall-Apart Caramelized Cabbage, Summer Squash or Zucchini Galette, Asparagus Galette, Squash with Nutmeg, Spinach and Cheese, Curry Marinated Summer Squash, Quiche with Sweet Potato Crust, Herby Grain Salad with Butter-Basted Mushrooms, Crispy Chickpeas with Lemon/Garlic Yogurt, Roasted Chickpea and Vegetable Salad, Roasted Mushrooms with Braised Lentils, Warm Lentils and Potato Salad, Walnut or Almond Pesto Pasta, Pasta with Hazelnut Pesto and Parmesan, Paneer with Burst Cherry Tomato Sauce Back to Main Dishes.
Time: 90 minutes
Serves 4-6
Ingredients for the Pastry
1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
1/4 teaspoon salt
8 tablespoons cold unsalted butter, cut into pieces and chilled again
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water
Ingredients for the Filling
1 tablespoon olive oil
2 cups sliced sweet onion (about 1 large onion)
1/2 cup ricotta cheese
1/2 teaspoon lemon zest (from 1 lemon)
4 teaspoons olive oil
1 teaspoon minced garlic (about 1 clove)
1 teaspoon table salt, divided plus a small amount to remove the excess liquid from the vegetables
1 large squash or zucchini (14 to 16 oz.), cut into thin matchsticks, rounds or spiralized
1 teaspoon fresh thyme leaves
1/4 teaspoon black pepper
6 to 8 heirloom cherry tomatoes, halved
1 large egg
1 teaspoon water
Method for the Crust
In a bowl using a fork or with a food processor, combine the flour, thyme, and salt until combined.
Scatter the diced butter over top; cut it into the flour with a knife or a pastry cutter or pulse 4 or 5 times, until the mixture resembles coarse sand.
Combine the sour cream and lemon juice. Add the ice water.
Drizzle the liquid into the flour mixture. Combine or pulse 3 to 5 times, just until the mixture starts to clump together.
Transfer the dough to a work surface. Gather the dough together, and knead until it comes together, 3 to 4 times. Shape the dough into a flat disc. Cover with plastic wrap or put in a covered container, and chill 30 minutes or longer.
Method for the Filling
Heat the butter and oil in a large skillet over low. Add the onion, and cook, stirring just enough to keep from sticking or scorching, until golden brown and tender, at least 30 minutes. (The more you stir, the more onions will break down.)
Peel and cut the zucchini or squash into thin pieces. Cut the cherry tomatoes in half.
Place the vegetables on paper towelling. Sprinkle with salt to remove excess moisture. Let sit for 30 minutes and pat out the moisture.
Preheat the oven to 375°F.
Stir together the ricotta, lemon zest, and 1/4 teaspoon of the salt in a small bowl. Set aside.
Add the minced garlic to the olive oil. Set aside.
Remove the dough from the refrigerator; take out of the container or wrap. Place the dough on a lightly floured board or piece of parchment paper, and roll it into a 12-14-inch circle.
Spread the ricotta mixture evenly over the dough, leaving a 2-inch border.
Arrange the zucchini or squash over the ricotta mixture. Sprinkle evenly with the thyme, pepper, and the remaining 3/4 teaspoon salt.
Top evenly with the caramelized onions and tomatoes.
Add more sprigs of thyme and a dash of pepper.
Fold the edges of dough up and over the filling to partially cover the vegetables.
Whisk together the egg and water in a small bowl. Brush the egg mixture over the exposed dough.
Place the galette and parchment on a baking sheet. Bake in a preheated oven until well browned, 45 to 50 minutes. Cut into 6 wedges.
A galette in Italian, a crostata in French, a tart in English - whichever language you use, this main dish or appetizer showcases the bounty of summer vegetables, wrapped in a delicate pastry and baked to a golden hue. A blend of ideas from Smitten Kitchen and myrecipes, it looks gorgeous and adds another vegetarian option to your menu.
Take the time to chill the dough and remove the excess moisture from the vegetables with a sprinkle of salt. These small steps add to the texture and taste of the final product. Serve with a green salad, rice or grain for a light supper or cut into small bits and serve as an appetizer. Enjoy.
More vegetarian or vegan options: White Bean Shakshouka, Fall-Apart Caramelized Cabbage, Summer Squash or Zucchini Galette, Asparagus Galette, Squash with Nutmeg, Spinach and Cheese, Curry Marinated Summer Squash, Quiche with Sweet Potato Crust, Herby Grain Salad with Butter-Basted Mushrooms, Crispy Chickpeas with Lemon/Garlic Yogurt, Roasted Chickpea and Vegetable Salad, Roasted Mushrooms with Braised Lentils, Warm Lentils and Potato Salad, Walnut or Almond Pesto Pasta, Pasta with Hazelnut Pesto and Parmesan, Paneer with Burst Cherry Tomato Sauce Back to Main Dishes.
Time: 90 minutes
Serves 4-6
Ingredients for the Pastry
1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
1/4 teaspoon salt
8 tablespoons cold unsalted butter, cut into pieces and chilled again
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water
Ingredients for the Filling
1 tablespoon olive oil
2 cups sliced sweet onion (about 1 large onion)
1/2 cup ricotta cheese
1/2 teaspoon lemon zest (from 1 lemon)
4 teaspoons olive oil
1 teaspoon minced garlic (about 1 clove)
1 teaspoon table salt, divided plus a small amount to remove the excess liquid from the vegetables
1 large squash or zucchini (14 to 16 oz.), cut into thin matchsticks, rounds or spiralized
1 teaspoon fresh thyme leaves
1/4 teaspoon black pepper
6 to 8 heirloom cherry tomatoes, halved
1 large egg
1 teaspoon water
Method for the Crust
In a bowl using a fork or with a food processor, combine the flour, thyme, and salt until combined.
Scatter the diced butter over top; cut it into the flour with a knife or a pastry cutter or pulse 4 or 5 times, until the mixture resembles coarse sand.
Combine the sour cream and lemon juice. Add the ice water.
Drizzle the liquid into the flour mixture. Combine or pulse 3 to 5 times, just until the mixture starts to clump together.
Transfer the dough to a work surface. Gather the dough together, and knead until it comes together, 3 to 4 times. Shape the dough into a flat disc. Cover with plastic wrap or put in a covered container, and chill 30 minutes or longer.
Method for the Filling
Heat the butter and oil in a large skillet over low. Add the onion, and cook, stirring just enough to keep from sticking or scorching, until golden brown and tender, at least 30 minutes. (The more you stir, the more onions will break down.)
Peel and cut the zucchini or squash into thin pieces. Cut the cherry tomatoes in half.
Place the vegetables on paper towelling. Sprinkle with salt to remove excess moisture. Let sit for 30 minutes and pat out the moisture.
Preheat the oven to 375°F.
Stir together the ricotta, lemon zest, and 1/4 teaspoon of the salt in a small bowl. Set aside.
Add the minced garlic to the olive oil. Set aside.
Remove the dough from the refrigerator; take out of the container or wrap. Place the dough on a lightly floured board or piece of parchment paper, and roll it into a 12-14-inch circle.
Spread the ricotta mixture evenly over the dough, leaving a 2-inch border.
Arrange the zucchini or squash over the ricotta mixture. Sprinkle evenly with the thyme, pepper, and the remaining 3/4 teaspoon salt.
Top evenly with the caramelized onions and tomatoes.
Add more sprigs of thyme and a dash of pepper.
Fold the edges of dough up and over the filling to partially cover the vegetables.
Whisk together the egg and water in a small bowl. Brush the egg mixture over the exposed dough.
Place the galette and parchment on a baking sheet. Bake in a preheated oven until well browned, 45 to 50 minutes. Cut into 6 wedges.