Summer Squash Galette

Summer Squash Galette

I made this Summer Squash Galette for Farmer Willy and my anniversary this past week and it was such a huge hit, we ate the leftovers for breakfast the next day.

For this delicious summer favorite, you could use either yellow squash, zucchini, or a mix of the two! Really any summer squash would work well here if you have other varieties you try it with, let me know how they turn out!

(Serves 4-6)



  • 1 store bought or homemade GF pie crust, rolled out flat

  • 2-3 Summer squash of your choosing, thinly sliced

  • Salt

  • 1/4 cup pesto (either homemade or store bought—my Carrot Top Pesto recipe would work well for this too.

  • Fresh garlic, peeled and thinly sliced

  • Parmesan Cheese (or other cheese of your choosing!)



  1. Preheat the oven to 400 F.

  2. Wash and slice the summer squash thinly and sprinkle liberally with salt. Place in a bowl and set aside for 10 minutes.

  3. While the squash sits, roll the pie crust into a circle-ish shape. (It doesn’t have to be perfect!) Poke with a fork a few times, then spread with the pesto until 1 inch from each edge.

  4. After the squash has sat, drain off the excess water and pat dry with a paper towel. Layer the squash on top of the galette and scatter the thinly sliced garlic on top.

  5. Sprinkle the galette with the cheese and then fold over the edges.

  6. Bake for 30-40 minutes, or until the crust is starting to turn golden.



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