Best 6 Squash And Tomato Galette Recipes

SUMMER SQUASH AND BACON GALETTE

Steps:

• For the dough: Combine the flour, sugar and 1/2 teaspoon salt in a food processor and pulse until mixed. Add about a third of the chilled butter and process until thoroughly combined with no visible chunks of butter (the mixture will be slightly yellow). Add the remaining butter and pulse until the mixture resembles a very coarse meal with pea-size bits of butter. Add the vinegar in a single pulse. Gradually add 2 tablespoons ice water through the feed tube, pulsing just until evenly combined. Squeeze a handful of the dough together-it should just hold its shape and be a little crumbly. If still very powdery, pulse again, adding up to 2 tablespoons ice water.
• Turn the dough out onto a work surface and pat together into a flat disk about 1/2-inch thick. Wrap tightly in plastic wrap. Refrigerate until firm, at least 1 hour or up to 2 days.
• For the galette: Adjust an oven rack to the lower third position and preheat the oven to 400 degrees F.
• Toss the yellow squash and zucchini with 3/4 teaspoon salt in a bowl. Let sit for 15 minutes to draw out a good amount of water from the vegetables.
• Meanwhile, lay out the bacon slices in a large skillet. Place over medium heat and cook partially, flipping occasionally, to render out some fat but not to brown or crisp up, about 5 minutes. Transfer to a cutting board; let cool slightly, then cut into 1/2-inch pieces. Reserve the bacon fat in the pan.
• Pat the squash slices dry; place in a large bowl with the red onion slices and toss with olive oil, 1/2 teaspoon salt and a few grinds of pepper.
• Let the dough stand at room temperature for a few minutes until slightly softened. Roll out on a lightly floured surface into a 12- to 13-inch circle, about 1/8-inch thick. Transfer to an ungreased baking sheet. Sprinkle the mozzarella and Parmesan on the circle, leaving empty a 1 1/2-inch border all around. Fan the squash, zucchini and onions in a circle, then scatter the bacon on top. Fold up the edges of the dough, pleating, to overlap the filling. Brush the dough border with the egg wash. Drizzle any bacon fat over the filling.
• Bake until golden brown all over and the filling is bubbly, 45 to 50 minutes. Brush the galette with a little vinegar while still warm and serve.

BURST TOMATO GALETTE WITH CORN AND ZUCCHINI

Steps:

• For the pastry: Whisk-stir the flour and salt in a large bowl. Sprinkle bits of the butter over the dough and, using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, stir together the yogurt or sour cream, lemon juice and about 1/4 cup water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball. Wrap with plastic and refrigerate for 1 hour, or up to 2 days.
• For the filling: Get down the saute pan with the lid. If you don't have one, any large lid will do. Add the olive oil, tomatoes, salt and a pinch of red pepper flakes (if that's your thing) to your saute pan, then cover and heat over high heat. Roll the tomatoes around from time to time so that they'll cook evenly. In a few minutes, you'll hear some putts and pops as the tomatoes burst a little. When most have, remove the lid, turn the heat down to medium and add the zucchini chunks. Saute until they soften, about 2 minutes. Add the corn and cook 1 minute. Add the scallions, just stirring them in, then turn off the heat. Adjust the seasonings if needed. Transfer the mixture to a large plate and spread it out so that it will cool faster. (You want it cooled to at least lukewarm before assembling the galette.)
• Assemble the galette: Preheat the oven to 400 degrees F.
• On a floured counter, roll the dough out into a 12-inch round (it really doesn't need to be perfectly shaped). Transfer to a parchment-lined baking sheet; I like to fold my dough gently, without creasing, in quarters, then unfold it onto the baking sheet. Sprinkle the tomato-zucchini-corn mixture with half of the Parmesan and spoon the mixture into the center of the dough, leaving a 2-inch border. If any liquid has puddled in the plate, try to leave it there as you spoon. Sprinkle with almost all of the remaining Parmesan, leaving a pinch or two behind for the crust. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush the crust with the egg yolk glaze. Sprinkle the glaze with the last pinches of Parmesan.
• Bake until puffed and golden brown, 30 to 40 minutes. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate.

PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL

Steps:

• Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
• Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.

BUTTERNUT SQUASH GALETTE

Steps:

• Make dough:
• Pulse flour, butter, sage, and sea salt in a food processor until mixture resembles coarse meal. Drizzle ice water evenly over mixture and pulse until it just forms a ball. (Do not overwork dough, or pastry will be tough.) Gently press dough into a 5-inch disk and chill, wrapped in plastic wrap, until firm, at least 1 hour.
• Make filling while dough chills:
• Preheat oven to 500°F with rack in middle.
• Toss squash with sea salt and 1 Tbsp oil and arrange in 1 layer in a 17-by 12-inch shallow baking pan. Roast, stirring once halfway through roasting, until golden brown on edges and undersides, 20 to 25 minutes. Remove squash from oven and reduce oven temperature to 375°F.
• Meanwhile, wash leeks, then cook in remaining 2 tablespoons oil with a pinch of sea salt in a 10-inch heavy skillet over medium heat, partially covered, stirring occasionally, until tender, 10 to 15 minutes. Transfer to a large bowl to cool slightly. Add squash, goat cheese, and 1/4 teaspoon pepper and toss gently.
• Make galette:
• Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Transfer to a baking sheet. 3Arrange filling in an even layer in center of dough, leaving a 2- to 3-inch border. Fold dough in on itself to cover outer rim of filling, pleating dough as necessary. Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 35 to 45 minutes. Cool on baking sheet on a rack 10 minutes before serving.

SQUASH AND TOMATO GALETTE

Steps:

• Heat grill.
• In a large bowl, toss yellow squash and zucchini slices with oil and salt.
• Grill vegetables, turning once until cooked through, about 10 minutes.
• Let cool.
• Heat oven to 400 degrees.
• On lightly floured surface, roll piecrust into a 14" circle.
• Carefully transfer to a baking sheet.
• In small bowl, combine cheese, bread crumbs and basil.
• Spread mixture in a 9" circle in middle of piecrust.
• Arrange half of the grilled vegetable slices in spoke fashion to cover cheese mixture.
• Place tomato slices over squash.
• Arrange remaining squash slices over tomatoes.
• Fold outer edge of dough over vegetables to make top layer of crust.
• Brush top with the beaten egg white.
• Bake 30 minutes or until crust is golden brown.
• Serve warm or at room temperature.

YELLOW SQUASH AND TOMATOES

Steps:

• In a large skillet, saute squash in oil until tender. Add the tomatoes, basil, pepper and salt. Reduce heat to medium; cook 1-2 minutes longer or until heated through.