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)
GATHER:
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1 store bought or homemade GF pie crust, rolled out flat
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2-3 Summer squash of your choosing, thinly sliced
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Salt
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1/4 cup pesto (either homemade or store bought—my Carrot Top Pesto recipe would work well for this too.
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Fresh garlic, peeled and thinly sliced
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Parmesan Cheese (or other cheese of your choosing!)
METHOD:
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Preheat the oven to 400 F.
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Wash and slice the summer squash thinly and sprinkle liberally with salt. Place in a bowl and set aside for 10 minutes.
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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.
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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.
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Sprinkle the galette with the cheese and then fold over the edges.
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Bake for 30-40 minutes, or until the crust is starting to turn golden.
ENJOY!