This summer Luke and I noticed a surge in galette popularity. Every food related Instagram account I follow posted at least one galette pic. Most posted two – a savory and a sweet. If anything, it’s a surprise galettes are not already more popular. Compared to a pie or tart, they’re way less intimidating and require no special equipment. No pie tin or tart ring necessary, all you need is a basic baking sheet. Galettes have a free form construction that allows for greater improvisation. They are also more forgiving. You don’t have to agonize over rolling the dough into a perfect circle. A little extra dough here and there can be easily remedied – just fold it over!
Now that summer is coming to a close (SOB), it’s time for Pig n’ Pie to feature a galette recipe of our own. We’ve tried the savory and the sweet this summer. Both are delicious. But because I personally love having crust oriented dishes for dinner, this savory summer vegetable galette, based off a recipe from Kitchn, is my favorite of the season.
You squeeze a lot of summer into this one recipe. If you’d like to channel your summer domestic goddess (or god, domesticity is gender neutral) head to the farmers’ market for all your vegetable and herb ingredients – a bushel of basil, a mix of yellow and green squash, and an heirloom tomato. You can also turn your evening into a galette celebration and make a savory AND sweet version. Go wild and enjoy those summer fruit and veggies while you still can!
- 1 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1 stick butter, cold and cut into small cubes
- 2-3 TBS ice water
- 1 egg + 1/2 tsp water (for egg wash)
- pesto (homemade or store bought)
- 1 tsp extra virgin olive oil
- 1 small yellow squash, sliced into thin circles
- 1 small zucchini, sliced into thin circles
- 1 large tomato, sliced
- torn basil (for topping)
- freshly grated pecorino or parm (for topping)
- Start by making the crust. Combine the flour and salt. Add the cold, cubed butter. You can do this in a food processor, pulsing 5-10 times to combine. You want the mixture to look pebble-y. We do not have space for a food processor (sad), so we use a pastry cutter. It works pretty well! Add water, 1 TBS at a time, to your pebble-y mixture, pulsing (or pastry cutting, mixing with your hands) to incorporate. You want to add just enough water so that the dough sticks together when pinched between your fingers. You don’t want it to be sticky.
- Transfer the dough to a sheet of plastic wrap, wrap securely and stick in the fridge. Chill for at least 30 minutes, ideally 1 hour. This will make it easier to roll out your dough.
- After dough has chilled, begin assembling your galette. Preheat oven to 375°F and line a baking sheet with parchment paper.
- Dust your work surface and rolling pin with flour. Roll out your dough, into about a 12-inch diameter circle. Transfer the dough to the baking sheet. Pro-tip: loosely roll your dough onto your rolling pin to transfer. See this visual from David Lebovitz.
- Spread about 1/4 – 1/3 cup of pesto in the center of your dough, leaving a 1-2 inch border. Lightly drizzle a little bit of olive oil over the pesto. Place your sliced yellow squash, zucchini, and tomatoes in a single layer over the pesto.
- Gentle fold the dough over the vegetables, overlapping the edges as much as possible to create pleats. Brush your egg wash over the folded dough.
- Transfer to oven and bake for 35 to 40 minutes, until crust is golden brown. Let the galette cool 5-10 minutes, garnishing with freshly shaved parm and chopped basil. Enjoy!
Details: Serves 4. We make for dinner and eat with a side salad and rosé.