My family’s version of a vacation at the beach involves lots of reading, walks on the beach, and lots n lots of good food. The past few years as I have become more interested in cooking myself, I’ve insisted on fixing a meal with my cousin. The greatest complement is that several of my recipes and experimental dishes are being requested now! Since this one was requested by my Aunt I decided to share it with ya’ll. I’m not in the habit of taking pictures while I’m cooking (I’m more distracted by making sure nothing burns!) but I was lucky enough to capture a photo of the last slice.
Galettes are great for experimenting with different seasonal ingredients. And the crust is divine – flaky and light. I’ve made savory galettes with butternut squash and caramelized onions, as well as with cabbage and mushrooms. I usually use whatever cheese I have on hand like grated Parmesan and goat cheese. I’ve seen recipes with fancy things like Gruyere and prosciutto, too. So go ahead get creative! Clean out the fridge. Its almost impossible for anything in a flaky crust to turn out badly.
For recipe click hereSummer Squash and Caramelized Onion Galette
If you’re a gardener or avid farmer’s market visitor you’re bound to have experienced the madness that can come with the overflow of summer squash and zucchini and the need to find something new to do with them. We had been given several squash and zucchini from a local farmer and friend so they became the focus for this galette.
Pastry Crust: from Smitten Kitchen
1 ¼ c. all-purpose flour
¼ tsp salt (do not use if using salted butter)
8 T. (1 stick) butter (frozen)
1/4 c. sour cream
2 tsp fresh lemon juice
¼ c. water
1/3 c. fresh rosemary leaves
1 ½ c. fresh parsley
3 garlic cloves
½ c. Parmesan
½ c. walnuts or pine nuts
½ c. olive oil
Add salt to taste
½ c. Rosemary Pesto
2 T butter
2 med/lg onions sliced thin
2-3 med/lg squash and zucchini sliced
½ c. fresh grated Romano cheese
- Make Pastry: In a small bowl combine sour cream, lemon juice, and water. Whisk until smooth, and store in refrigerator. In a medium bowl whisk together flour and salt (if using). Grate frozen butter into flour, stirring gratings into the flour periodically so butter is mixed evenly throughout. Using a spoon sprinkle the sour cream mixture over the top of the flour mixture. With finger tips mix in liquid until large lumps form. Pat the lumps into a ball and gently work in remaining flour mixture. Be careful not to over work the dough. Cover in plastic wrap and refrigerate for at least 1 hour.
- Prepare Rosemary Pesto: Combine Rosemary through nuts into a food processor. Mix until well blended. Slowly add in olive oil until it reaches the desired consistency.
- Heat butter in a medium skillet over medium heat, add sliced onions and reduce heat. Cook slowly stirring occasionally until onions are tender and caramelized ~ 20 minutes.
- Assemble galette: Preheat oven to 400 degrees F. Roll out the dough into a large thin circle and set on a greased baking sheet. The edges will hang over the sides. Spread rosemary pesto onto center of dough leaving at least 2 inches from edge. Layer half of squash and zucchini slices on top of pesto in a circle reaching up to 3 inches from the edge. Sprinkle half of the cheese on to squash. Cover squash with cooked onions and layer the rest of the squash on top. Cover the squash with the remaining cheese. Fold edges of dough up around the mound of vegetables. Bake in middle of oven until crust is browned – about 30 minutes. Let sit for about 5 minutes, and serve!