Fresh Tomato and Squash Galette

A galette is a rustic pie with folded edges that give it an informal look. This savory galette, using summer fresh vegetables and a purchased pie crust, is a delightfully different side dish that makes good use of zucchini, yellow squash, tomatoes, and onion. If you don't have Gruyere cheese, substitute Swiss.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 302 Calories

Ingredients

• 1 cup milk
• 1 tablespoon all-purpose flour
• 1 tablespoon unsalted butter
• freshly ground black pepper
• 1 large egg, beaten
• 4 ounces shredded Gruyere cheese, divided
• 1 teaspoon kosher salt, divided
• 1 tablespoon bread crumbs
• ½ small onion, thinly sliced
• 1 pastry for a 9 inch single crust pie
• 1 small zucchini, cut into 1/4-inch slices
• 1 small yellow squash, cut into 1/4-inch slices
• 2 small Roma tomatoes, peeled and cut into 1/4 inch slices
• ½ teaspoon herbes de Provence, divided
• fresh herbs for garnish (optional)

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Blot tomatoes and squash with paper towels.

Step 8

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.

Step 9

Brush beaten egg onto the folded pie dough.

Step 10

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

Step 11

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

Step 12

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