Galettes are one of my favorite things to make in the summer. They are a wonderful way to serve up the bounty of the season in both sweet and savory ways. This zephyr squash galette is super simple and makes a great light meal on its own or you can pair it with a salad for a fuller meal.
Ingredients:
Makes 4 servings.
Dough:
(dough recipe adapted from Smitten Kitchen)
1 1/4 cups all-purpose flour 1/4 teaspoon table salt 8 tablespoons cold unsalted butter, cut into pieces and chill again 1/4 cup plain yogurt 2 teaspoons apple cider vinegar 1/4 cup ice water
1 egg for egg wash
Squash filling:
3-4 medium zephyr squash, cut in 1/4-inch thick rounds
1 large red onion, cut in a 1-inch dice
2 tablespoons olive oil
6 tablespoons minced herbs of your choice (I used basil, oregano, thyme, and rosemary)
6 oz goat cheese
kosher salt to taste
fresh ground black pepper to taste
Method:
Make the dough:
Whisk the flour and salt together in a large bowl. Sprinkle bits of butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, stir together the yogurt, apple cider vinegar and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball. Wrap with plastic and refrigerate for 1 hour, or up to 2 days.
While the dough is chilling, make the filling:
Pre-heat oven to 400 degrees.
Heat the olive oil in a large sauté pan over medium-high heat. Add the onions and squash and sauté until golden brown and slightly tender. You want the squash to still have a bit of crunch to it so that it doesn't get over cooked in the oven. Remove from the heat and allow to cool slightly.
Stir together the goat cheese and about 1/4 cup of the herbs. Season to taste with salt and pepper. Add the goat cheese mixture to the squash and onion mixture and stir to combine. Taste for seasoning and adjust salt and pepper if necessary.
Assemble the galette:
On a well-floured surface, roll the dough into a roughly 12-inch round. Transfer to a lightly oiled or parchment lined baking sheet. Spoon the squash and goat cheese mixture into the center of the dough leaving a two-inch border around the edge. Fold the border over the filling, pleating it to make it fit. The center will be open. Sprinkle the top of the filling with the remaining 2 tablespoons of herbs. Beat the egg in a small bowl. Brush the crust with egg wash.
Bake for 30 to 40 minutes, or until puffed and golden brown. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
