Summer Squash and Tomato Galette

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I look at this and all I can think about is making the next one!

A cool spell has arrived and with it comes the promise of fall, which is my favorite time of year. The mornings of late have been cool and calm. Each day this week has been filled with tempting breezes that stir the imagination and revive the spirit. The blistering temperatures have given way to the 80’s…absolutely delightful weather. But let us not be lulled into a false sense of security, as this is but a temporary respite.

It is, after all, still August…and here in the South that means at least one more month of 90 degree plus temperatures, whether you call it summer or not! It also means that we still have some of summer’s bounty of food left to enjoy in the form of tomatoes and squash, amongst other things.

If you’re like me, I’m always looking for fresh ideas and ways to use delicious summer produce while it’s here. Squash in particular is something I enjoy, usually have a lot of in summer, and almost always make the same tried and true dish out of it. But then I came across this recipe in Cooking Light magazine’s July issue for a Summer Squash and Ricotta Galette, which you can see by clicking on the name. I love that magazine, and reading it has inspired me to make my own recipes healthier because of their wonderful flavors and ideas. Their recipe sounded and looked so tempting that it motivated me to move away from my usual squash casserole—not that there’s anything wrong with that wonderful southern dish. I was especially intrigued by their use of olive oil in the crust rather than butter and I just had to try it out.

Almost ready for the oven and sprinkling of goat cheese. As you can see, the dough had to be pieced together a bit on the left side. But all is right in the world once it bakes!

And wow, was I so glad that I did! The result was a most elegant vegetarian main dish with a light and savory crust unlike anything I’d tasted before, and featuring a smooth, velvety ricotta base for the squash. It made quite a satisfying and tasty pie, a winning recipe for sure.

Since making it that first time, I’ve adjusted the recipe a tiny bit to add more of my favorite ingredients and tastes. I happen to love squash and tomatoes together, along with lots of herbs and goat cheese, and below is how I like to make this dish. While perhaps not the easiest recipe I’ve posted here, this isn’t a hard one, and it comes together fairly quickly once the crust has been made and chilled. We’ll be enjoying the cool spell during this taste of late summer while it lasts, and also as many of these galettes as I can get the ingredients to make!

Summer Squash and Tomato Galette
(Adapted slightly from Cooking Light’s Summer Squash and Ricotta Galette)

Note: You can make your crust in advance, up to a day ahead and keep it in the fridge until ready to use.

Crust:
1 2/3 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/3 cup extra virgin olive oil
1/4 cup water

Filling:
1 large or two medium summer squash, trimmed and cut crosswise into scant 1/4 inch slices
2 medium sized tomatoes, trimmed and cut crosswise into scant 1/4 inch slices
2 garlic cloves minced
1 Tablespoon of olive oil
3/4 cup ricotta cheese (part skim is fine)
3/4 cup grated fresh Parmigiano Reggiano cheese
1 Tablespoon chopped fresh thyme leaves
Zest of a small lemon or about 1 rounded teaspoon
1 Tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1 large egg lightly beaten
1/4 teaspoon kosher salt
1- 2 Tablespoons of crumbled fresh soft goat cheese (optional, but we like it)
1 egg white + 1 teaspoon of water for brushing the crust
15 – 18 fresh whole basil leaves

For the crust: Combine flour, salt and baking powder in a food processor and pulse a couple of times just to blend. Combine the 1/3 cup of olive oil and the 1/4 cup of water in a small bowl. With the processor on, slowly pour the oil and water mixture through the chute and process until the dough is crumbly. Turn the dough out onto a lightly floured surface and knead until it just comes together, about 1 minute. Shape the dough into a 5 inch round patty, cover it with plastic wrap and chill it at least 30 minutes.

Preheat your oven to 400 degrees F and line a baking sheet with either a Silpat or parchment paper.

For the filling: In a large bowl combine the squash, tomatoes and garlic, then gently toss them in the 1 Tablespoon of olive oil until coated. Set aside. In a small bowl combine the ricotta and Parmigiano Reggiano cheeses, the thyme, lemon zest, lemon juice, black pepper and the egg.

Unwrap the dough and turn out onto a flat and lightly floured surface. Roll the dough out into a 14 inch circle (mine was actually 12 inches every time I’ve done this, so don’t fret). Gently transfer the dough to the prepared baking sheet. Spread the ricotta mixture onto the crust, leaving about a 2 inch border all around. Top the ricotta with the squash and tomato slices, alternating in a decorative manner and slightly overlapping the slices. Sprinkle with the kosher salt, then sprinkle with the crumbled goat cheese if using. Fold the edges of the dough up over the edges of the vegetables, partially covering the outside layer and making sure the dough is sealed to itself so it won’t come apart. Combine the egg white and 1 teaspoon of water in a small bowl and brush all of the exposed edges of the crust. Bake for 40 minutes or until the crust is golden brown. Remove from the oven and allow the galette to sit for 5-10 minutes. Sprinkle the whole basil leaves across the top of the galette, and allow to rest for 5-10 more minutes. Cut into 6 slices and serve.

Okay, I admit it…I got so excited when I made it this time that I forgot to put the goat cheese on BEFORE I baked it. It’s optional anyway, so you be the judge!

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57 thoughts on “Summer Squash and Tomato Galette”

    • I have a feeling that this weekend may be our last peek at the cooler weather, but I can dream! I’m glad you like this one Barb. I see so many recipes in CL that I want to try, but you know…it’s the time thing! 😉

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  6. I love this. It’s so colourful and pretty. I don’t think it matters when the cheese goes on! We’re noticing a change in seasons too. Yesterday we had 28C so I had to hunt around to find something summery to wear but today it’s 10 degrees cooler. But, we know Spring is on its way xx

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  7. This looks fantastic, Betsy, the fresh basil leaves providing its crowning glory. Such a a great combination of flavors and I like that you used olive oil in the crust. It really does look and sound delicious!

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  9. Oh my, this looks so delicious! It’s incredibly healthy, too – a perfect addition to my menu… summer’s around the corner down here and we all need to get into our summer body shape, but still enjoy great food. Bookmarked! 😀

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    • Hi Claire, and I’m with you, I don’t make pies often and very rarely make my own crust because I’m lazy…I confess it! But this was pretty simple and I really wanted to try the olive oil crust. It’s a winner for a savory dish. 🙂

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    • Hi Eva and yes I remember your lovely tribute galette…but of course if it’s Julia’s it MUST have butter in it. This is a delightful change, though the crust dough is a bit more elastic and less forgiving than one with butter. I think that’s why it was impossible for me to roll it to 14 inches, it kept springing back! It’s delicious, though.

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  14. I would love a slice, make it 2 of that pie right now for breakfast. I need to stop reading food blog on an empty stomach. What a delightful way to take advantage of the summer bounty.

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  19. Hi Betsy…so this cooler weather may get hot again?! I was surprised to see the temp drop so soon but figured it was Geogia not Florida. It’s actually nice to be able to open a window here 🙂 And it will be really nice to make this! I love the combination of veggies in this and how it presents so pretty.

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    • Hi Linda! Yes, this is a bit unusual for August here..it’s usually the hottest month. But then 100 plus degree temps were unusual for earlier in the summer…so we deserved a break! 🙂 It’s usually September before the temps get back in the 80’s, but fall is just lovely here, and especially in the mountains. If you haven’t driven up there yet, fall is the time to do it…and check out Highlands in N.C., too!

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    • Thank you, Kay! Squash is great on pizza, but you need to slice it very thin or pre-cook it a bit since pizza doesn’t cook as long as this tart. I know because I tried it on pizza cut too thick, and it was unpleasantly not cooked through…at least to my taste! 😉

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  22. I can’t think of a better sounding or looking summer vegetarian dish Betsy. This has my mouthwatering and my mind wishing I had a slice of that in the fridge at work, ready for heating up. This is really a stunner and a fantastic way to use some of the last best bits of summer produce.

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