Summer Squash and Zucchini Galette

This Summer Squash and Zucchini Galette is a delicious way to enjoy your summer veggies!  

This Summer Squash and Zucchini Galette is easy to make, and even easier to eat. 

But, do you ever make easy things so much harder than they need to be? It’s a problem I have.

Maybe it’s because I have so many things to do and to deal with that are actually difficult that I sometimes confuse easy with hard. Like the vacuum. It sat in the middle of the hallway for three days. A narrow hallway + a big vacuum. I had to shimmy past it sideways to get to the bathroom and the bedrooms. I stubbed my toe on it more than once. It annoyed me every single time I squeezed by it, stepped over it, ran into it.

Last night, one of the kids woke up crying. When I stumbled out into the dark hallway to assess the problem, I got my foot tangled in the vacuum cord and almost fell down. I was mad, and middle of the night mad is worse than normal mad. I wanted to terminate the vacuum cleaner and its nefarious cord. I cursed the universe for tormenting me this way. Walking around in my own house shouldn’t be this hard.

Except that’s the thing. It isn’t actually hard. It was just easy in disguise again.

This morning, I put the vacuum away. It took less than a minute. Suddenly the hallway I’d had such difficulty navigating for three days was wide open space. I’d shaved at least 10 seconds off my daily hallway journey, relieved all ten of my stubbed toes, and knocked a pretty big chip off my shoulder too, in less than a minute. Look at me now, walking down the hallway like it ain’t no thang. 

Silly me. That sure was easy. For a few days there I thought that was a hard one.

Why, Why, WHY do I it?

It’s not even a legitimate problem, like some sort of depth perception disorder, which would be a less embarrassing reason for why I see imaginary stumbling blocks around every corner. Then I might plunge off curbs and such, but it would make a little more sense. Instead, I’m just the sort of person who would hold a grudge against a vacuum cleaner. For three days.

It seriously took me three days to realize how much easier my life would be if I just put the gol’darn thing away. Some the wiser? Not today.

But even after a rough night with my household appliances, lunch today was easy . . . easier than pie. I love galettes because they are as tasty as a pie without all the fuss. Soon I will have berries for this Raspberry Galette; in the meantime, we have decided that a cheesy galette is the best possible way to enjoy summer squash and zucchini. 

This Summer Squash and Zucchini Galette is the perfect way to use up some of the garden’s end of summer bounty. And, it’s actually pretty easy, I promise.

Yield: 6

Zucchini Summer Squash Cheese Galette

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Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Ingredients

Crust:

• 1 1/4 cup unbleached white flour
• 1/4 teaspoon salt
• 8 tablespoons frozen unsalted butter, cut into small pieces
• 1/4 cup plain Greek yogurt
• 1/4 cup ice cold water
• 2 teaspoons lemon juice

Filling:

• 1/2 cup goat cheese, softened
• 1/2 cup freshly grated Parmesan
• 1 tablespoon plus 1 teaspoon olive oil
• 1 garlic clove, minced
• 1 small zucchini, thinly sliced (about 1/4")
• 1 small summer squash. thinly sliced (about 1/4")
• 1/3 cup sliced kalamata olives
• 1 tablespoon fresh thyme, minced

Glaze:

• 1 egg yolk
• 1 teaspoon water

Instructions

1. To prepare crust, combine flour and salt in the bowl of a food processor. Pulse twice to combine. Add butter and pulse until mixture resembles coarse meal. Transfer mixture to a large bowl. In a smaller bowl, whisk together yogurt, water, and lemon juice. Pour over flour mixture and use hands or a wooden spoon to form dough into a ball. Wrap in plastic and store in freezer for 20 minutes.
2. To prepare filling, whisk together 1 teaspoon of olive oil, garlic clove, and cheeses. Refrigerate until ready for use.
3. To assemble galette, preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
4. On a well floured surface, roll the chilled dough into a 12-inch circle, trimming edges until smooth. Transfer dough to lined baking sheet. Leaving a 2-inch border, spread the cheese mixture evenly over dough. Arrange the squash slices in an overlapping circle, starting in the center of the dough, over the cheese then drizzle remaining olive oil mixture over the top. Sprinkle with thyme and sliced olives. Fold over the edges of dough, pleating to make it fit.
5. Whisk together egg yolk and water. Brush over the crust and bake for 30 minutes or until crust is golden brown and the squash is tender.