Serves 4 to 6
A savory galette (freeform pie) is a delicious way to enjoy any number of vegetables any time of year. Making a crust from scratch ensures you’ll get the crispiest, most buttery results, but a store-bought one will work fine in a pinch.
For the crust (you may also use a store-bought one):
- 1 cup whole wheat pastry flour, plus more for dusting (all-purpose flour also works)
- ¼ teaspoon fine sea salt
- 6 tablespoons very cold unsalted butter (organic, if possible), cut into small cubes*
- About 1/4 cup ice water
For the Galette:
- 1 medium zucchini, sliced into thin rounds
- 1 medium yellow squash, sliced into thin rounds
- ½ teaspoon sea salt
- 1 tablespoon extra virgin olive oil
- 1 medium garlic clove, minced
- ½ small red onion, thinly sliced
- ½ round of Le Pico, cut into slices
- 1 tablespoon drained capers
- Freshly ground black pepper, to taste
- If making one from scratch, start by making the crust: In a food processor fitted with the blade attachment, add the flour and salt and pulse to combine. Add the butter and pulse until it breaks down into small pea-sized pieces but is not fully incorporated into the flour. With the motor running, slowly stream in the ice water just until the dough comes together against the side of the processor.
- Turn the dough out onto a lightly floured surface and gently knead it once or twice to gather it into a disc – do not overwork the dough. Wrap the dough in plastic and refrigerate for at least 1 hour or up to several days (the dough may also be frozen for up to several months).
- Meanwhile, line a baking sheet with paper towels, arrange the zucchini and squash on top, and sprinkle with the salt. Let stand for 30 minutes (this draws out excess moisture from the vegetables and prevents a soggy galette).
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper; set aside.
- In a small bowl, stir together the olive oil and garlic.
- Blot the zucchini and squash dry with paper towels.
- Take the dough out of the fridge and let sit at room temperature for 5 to 10 minutes to make it easier to roll out. Unwrap the dough onto a lightly floured surface and roll it out into a circle about ⅙”-thick. Transfer the dough onto the prepared baking sheet. Arrange half of the zucchini and squash in an overlapping pattern in the center of the dough, leaving a 2” border. Sprinkle with half of the onions and capers and top with half of the cheese. Layer on the remaining zucchini and squash, onions, capers, and cheese, drizzle with the oil-garlic mixture, and sprinkle with pepper. Fold the dough border over the filling. Bake until the vegetables are lightly caramelized and the dough is golden brown, 35 to 40 minutes.
- Let the galette cool for 5 to 10 minutes before slicing. Serve warm or at room temperature.
To get the butter appropriately cold, cube it and place it in the freezer for 5 minutes before mixing the dough.