Tomato and Summer Squash Galette
2014-09-16 15:30:36
Serves 8
A perfect canvas for your creativity. Galettes can be savory or sweet and are always wonderful!
Ingredients
- 1 cup all-purpose flour (plus more for rolling the dough)
- 1/2 tsp Kosher salt (plus more for tomatoes)
- 1 tsp baking powder
- 1 stick unsalted butter, chilled and cut into 1/2" pieces
- 1/2 cup sour cream or creme fraiche
- Several assorted colors and sizes of tomatoes, including cherry sliced 1/4 " thick or cut in half
- 1 zucchini sliced crosswise in 1/4" thick slices
- 1 yellow summer squash sliced crosswise in 1/4" thick slices
- 1/2 cup fresh ricotta cheese
- 1/2 cup shredded manchego cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup basil leaves, cut into slivers
- Extra virgin olive oil
- Flake salt
- 1 egg, lightly beaten
Instructions
- Galette dough: Combine the flour, salt, baking powder and butter in the bowl of a food processor. Blend just until the butter is incorporated into the dry ingredients. Some of the butter can be the size of peas; do not over mix. Add the sour cream and mix until just incorporated. Turn the entire mixture out onto a cutting board and gently push it into a disc. Wrap tightly with plastic wrap and refrigerate for at least 2 hours.
- Filling: Mix the cheeses together in a bowl and set aside. Put the tomato slices and halves in a single layer on sheets of paper towel and sprinkle with Kosher salt. Lay the summer squash and zucchini slices in a single layer on another sheet of paper towel. Blot to get as much moisture out of the vegetables as possible.
- Preheat the oven to 425°. Lay a parchment sheet onto a cutting board and roll the dough into a 12-inch round about 1/8-inch thick. Dust the dough and rolling pin with flour if it starts to stick.
- Slide the parchment with the dough onto a baking sheet. Scatter the cheese mixture onto the dough, leaving a 3-inch border. Arrange the tomatoes in the center and the squash in an overlapping circle inside the border alternating the colors. Fold the edges of the dough over the vegetables, making pleats as you fold and leaving the center of the tart open.
- Brush the beaten egg on the overlapping dough around the galette.
- Bake the galette until golden brown, approximately 30 minutes. Let cool on a rack.
- To serve, drizzle some extra virgin olive oil over the vegetables and sprinkle with the slivered basil and flake salt.
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