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
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
- 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.
- 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.
- 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.
- Combine/stir into large lumps, then combine with your hands into a ball, then wrap the dough to chill in the refrigerator.
- While the dough chills, preheat your oven to 400 degrees.
- 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.
- 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!
- 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.
- Place your galette on a parchment-lined baking sheet and bake for 30 minutes, or until puffed and golden brown.
- After it cools, cut into wedges and serve hot, warm or at room temperature.