Directions

1. 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.
2. 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).
3. 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).
4. 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.
5. 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.