Name: Fresh Tomato and Squash Galette
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Pastry for a 9 inch single crust pie - 1; Roma tomatoes, peeled and cut into 1/4 inch slices - 2 small; Yellow squash, cut into 1/4-inch slices - 1 small; Zucchini, cut into 1/4-inch slices - 1 small; Kosher salt, divided - 1 teaspoon; Unsalted butter - 1 tablespoon; All-purpose flour - 1 tablespoon; Herbes de Provence, divided - ½ teaspoon; Freshly ground black pepper - ½ teaspoon; Milk - 1 cup; Shredded Gruyere cheese, divided - 4 ounces; Bread crumbs - 1 tablespoon; Onion, thinly sliced - ½ small; Egg, beaten - 1 large; Fresh herbs for garnish (optional) - 1 large

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Fresh Tomato and Squash Galette

1. Pastry for a 9 inch single crust pie - 1

2. Roma tomatoes, peeled and cut into 1/4 inch slices - 2 small

3. Yellow squash, cut into 1/4-inch slices - 1 small

4. Zucchini, cut into 1/4-inch slices - 1 small

5. Kosher salt, divided - 1 teaspoon

6. Unsalted butter - 1 tablespoon

7. All-purpose flour - 1 tablespoon

8. Herbes de Provence, divided - ½ teaspoon

9. Freshly ground black pepper - ½ teaspoon

10. Milk - 1 cup

11. Shredded Gruyere cheese, divided - 4 ounces

12. Bread crumbs - 1 tablespoon

13. Onion, thinly sliced - ½ small

14. Egg, beaten - 1 large

15. Fresh herbs for garnish (optional) - 1 large

How to cook deliciously - Fresh Tomato and Squash Galette

1. Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.

2. Stage

Allow the dough to come to room temperature, about 20 minutes.

3. Stage

Meanwhile, place sliced tomatoes in a single layer on a paper towel-lined plate, and place zucchini and yellow squash slices on plates as well, also in a single layer. Sprinkle vegetables lightly with salt, about 1/4 teaspoon for each vegetable. Allow to stand for 20 minutes.

4. Stage

Melt butter in a small saucepan over medium heat. Stir in flour and cook, stirring, until all the flour is incorporated into the butter, about 3 minutes. Season with 1/4 teaspoon herbes de Provence, black pepper, and any remaining salt. Slowly add milk, stirring constantly to avoid lumps.

5. Stage

Continue to cook and stir until mixture has thickened and bubbles break open (some cooks call this stage "making bullseyes"), 5 to 8 minutes. Remove from heat and stir in 1/2 of the shredded Gruyere. Allow sauce to cool slightly.

6. Stage

If using purchased pie dough, open the pouch and place dough onto the prepared sheet pan. Slowly unroll the dough, pinching together to close any tears. Sprinkle bread crumbs over the dough.

7. Stage

Blot tomatoes and squash with paper towels.

8. Stage

Ladle sauce over the dough, leaving about a 1 1/2-inch border without sauce. Starting on the outside edge of the sauce, alternate slices of yellow squash, onion, zucchini, and tomato, repeating until all the sauce is covered by the vegetables. Sprinkle remaining herbes de Provence over the vegetables, and gently fold the crust over the outside edge of the vegetables.

9. Stage

Brush beaten egg onto the folded pie dough.

10. Stage

Place galette in preheated oven and bake until the crust is brown and the vegetables are tender, 25 to 30 minutes.

11. Stage

Sprinkle remaining shredded cheese on top of the warm galette and bake until cheese is melted, 3 to 5 more minutes.

12. Stage

Allow to cool for 5 minutes. Garnish with fresh herbs and serve.