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How to Make Fresh Tomato and Squash Galette - A Step-by-Step Guide

There's something so comforting about the combination of fresh, ripe tomatoes and summer squash. They are the epitome of summer produce, bursting with flavor and color. What better way to showcase their natural beauty than in a simple and rustic tomato and squash galette? This savory tart is the perfect way to celebrate the season's bounty and impress your friends and family with your culinary skills.

The beauty of a galette lies in its simplicity. It's essentially a free-form pie, wi...

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Ingredients

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

Information

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Additional Time: 25 mins
  • Total Time: 1 hr 35 mins
  • Servings: 6
  • Yield: 1 galette

  • Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
  • Allow the dough to come to room temperature, about 20 minutes.
  • 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.
  • 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.
  • 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.
  • 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.
  • Blot tomatoes and squash with paper towels.
  • 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.
  • Brush beaten egg onto the folded pie dough.
  • Place galette in preheated oven and bake until the crust is brown and the vegetables are tender, 25 to 30 minutes.
  • Sprinkle remaining shredded cheese on top of the warm galette and bake until cheese is melted, 3 to 5 more minutes.
  • Allow to cool for 5 minutes. Garnish with fresh herbs and serve.

    • Nutrition

    302 cal.

    • Total Fat: 20g
    • Saturated Fat: 8g
    • Cholesterol: 60mg
    • Sodium: 580mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 2g
    • Protein: 11g
    • Potassium: 276mg

    Categories

    Appetizer recipes
    Main recipes
    Vegetarian recipes
    Pie recipes
    Summer recipes