Zucchini Summer Squash Cheese Galette
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1¼ cup unbleached white flour
  • ¼ teaspoon salt
  • 8 tablespoons frozen unsalted butter, cut into small pieces
  • ¼ cup plain Greek yogurt
  • ¼ cup ice cold water
  • 2 teaspoons lemon juice
  • ½ cup goat cheese, softened
  • ½ cup freshly grated Parmesan
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 1 small zucchini, thinly sliced (about ¼")
  • 1 small summer squash. thinly sliced (about ¼")
  • ⅓ cup sliced kalamata olives
  • 1 tablespoon fresh thyme, minced
  • 1 egg yolk
  • 1 teaspoon water
  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.
Recipe by Some the Wiser at https://somethewiser.com/2014/08/zucchini-summer-squash-cheese-galette.html