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Cherry Tomato and Summer Squash Galette

Cherry Tomato and Summer Squash Galette

We are big fans of savory galettes. Somewhere between a pie and a pizza, these are so easy to make - you really can't go wrong - and you can include just about any fruit or vegetable as the filling. They make a great appetizer and will really impress dinner guests, but you can treat yourself to a galette for any meal of the day.

We followed this recipe by Smitten Kitchen

 

For the dough:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons unsalted butter, chilled, and cubed
1/4 cup plain yogurt or sour cream
1/4 cup  ice water

Filling:
olive oil
1/4 teaspoon salt
1 pint cherry tomatoes, sliced in half
1 large or 2 small zucchini or summer squash, diced
Optional: 1/4 cup grated cheddar cheese or Mt. Mansfield Creamery Cheese

Directions:

  1. First, make the dough so it can chill while you prep the veggies. You can also make the dough in advance to chill overnight or for the day.
  2. In a large bowl, combine the flour and salt. Add in the butter and blend using your fingers or a pastry blender, until you have a crumbly dough with pea-sized pieces of butter.
  3. Combine the yogurt and water. Mix half into your butter-and-flour bowl, then add the second half slowly - you want to end up with a soft doughy texture that you'll easily be able to roll out later, but not too sticky. You may not need to stir in all of the water-yogurt mixture to get the right texture.
  4. Combine/stir into large lumps, then combine with your hands into a ball, then wrap the dough to chill in the refrigerator. 
  5. While the dough chills, preheat your oven to 400 degrees.
  6. Heat your olive oil over medium heat in a medium-sized pan. Saute cherry tomatoes and squash with a pinch of salt for a few minutes, just to soften. You could also add dried herbs at this step. Move to a plate to cool the vegetables and let them release a little bit of liquid before you assemble the galette. 
  7. On a floured workspace roll the dough out to about a 12-inch circle. It definitely does not need to be perfectly shaped - you'll be able to fold it and arrange it later, and the uneven edges look great! 
  8. Spoon the vegetables into the center of the dough, and top with half the cheese. Leave a border of about 2 inches around the vegetables. Gently fold up the sides to hold in the vegetables. Top with remaining cheese, and a pinch of salt.
  9. Place your galette on a parchment-lined baking sheet and bake for 30 minutes, or until puffed and golden brown.
  10. After it cools, cut into wedges and serve hot, warm or at room temperature.