Impress your guests with this savory Summer Squash Galette. We made ours with farm fresh yellow and green zucchini from Shade Valley Produce at the HCC Realty Farmers Market/Colonial Village, red onions from Twin Gardens, and heirloom tomatoes from Nichols Farm & Orchard, both at the Schaumburg Farmers Market. Check out our Eat Local Series.
Our Summer Squash Galette features a homemade grain/gluten-free crust you can make the night before, and we chose medium-sized zucchini because they contain fewer/smaller seeds than other squash varieties and less liquid than smaller zucchini.Print
For the Crust
- 1 1/4 cups Anthony’s blanched almond flour, packed and leveled
- 2/3 cup Anthony’s tapioca flour, packed and leveled
- 2 tbsp Anthony’s coconut flour, packed and leveled
- 6 tbsp cold unsalted butter, cubed
- 1 large egg, cold
- 1/4 tsp salt
- 1/4 tsp Italian seasoning
For the Filling
- 1 green zucchini, about 2 1/2″ in diameter
- 1 yellow zucchini or yellow summer squash, about 2 1/2″ in diameter
- 1 heirloom tomato, cut into 1/4” thick slices
- 1 slice of red onion (max 1/4″ thick), cut into half-moons
- 2 tbsp extra-virgin olive oil
- 1 large garlic clove, minced and divided
- 1/2 cup ricotta cheese
- 1/3 cup grated fresh Parmesan cheese (not the sawdust)
- 1/4 cup shredded mozzarella cheese
- 1 tsp Italian seasoning
- 1/2 tsp salt
- Ground black pepper, to taste
- 1 large egg beaten with 1 tsp cool water
For the Crust
- Add all crust ingredients except for the egg to a food processor. Pulse until mixture becomes a coarse crumble, scraping down the sides of the bowl as needed.
- Add the cold egg and pulse again just until dough comes together.
- Remove blade and fold dough out onto a large piece of plastic wrap. Roll dough into a ball, then flatten slightly and wrap tightly in plastic. Refrigerate overnight, or at least 4 hours. Remove from fridge when ready to roll out.
For the Filling
- Use a mandolin slicer to thinly slice rounds of both squashes. Depending on size, you will need 30-50 slices (we sliced everything and used the leftover slices to make these chips).
- Lay two layers of paper towels out across a large countertop area and place the squash slices in a single layer. Sprinkle with 1/2 tsp salt and let sit at least 30 minutes to sweat excess liquid. Slice tomato and onion and lay on paper towel next to the squash to remove excess moisture but do not salt.
- While the vegetables are sweating, add 2 tablespoons oil and half of the minced garlic to a small bowl and set aside.
- To a medium bowl, add the ricotta cheese, Italian seasoning, and remaining minced garlic and mix well. Add parmesan and mozzarella cheese and mix to combine. Set aside.
- After 30 minutes, blot the tops of the squash with a clean paper towel (this removes most of the salt) and flip all the vegetables over.
- Place one oven rack at center position and one at top position and preheat oven to 375 degrees F.
- Roll dough out into a circle or rectangle between two sheets of parchment paper. Dough should be 1/8-1/4″ thick. Place rolled dough, still on parchment, onto a large rimmed baking sheet.
- Brush lightly with egg wash, then spread cheese mixture onto the dough, working from the center outward, and leaving 1 1/2-2″ of crust around all edges.
- Blot the squash again and layer on top of the cheese mixture, in alternating colors. Place rows close together in pattern of your choice, covering all the cheese area. Once positioned, brush the squash with the garlic olive oil.
- Generously brush both sides of the tomato slices with the olive oil and place on top of the squash. Pattern will vary depending on the size of the tomato.
- Generously brush both sides of the onion slices with the olive oil, separate, and place on top of the squash and tomatoes. Use as much as desired. Tomato and onion pattern will vary depending on the size of the vegetables used.
- Carefully use the parchment to fold the sides of the dough over the edges of the cheese and vegetables. Brush the top and edges of the dough generously with egg wash, let sit one minute, then lightly brush again.
- Bake at center position for 40 minutes, then drape pastry edges with foil and move to top rack for 10 minutes. Remove foil and continue on top rack for 5 more minutes. Pastry should be golden, and tomatoes and onions should be slightly caramelized.
- Let sit 10 minutes to firm up before slicing. Serve warm or at room temperature. Even good the next day as cold leftovers.
- Prep Time: 20
- Cook Time: 55
- Category: Appetizers
- Method: Baking
Keywords: SUMMER SQUASH, ZUCCHINI, SAVORY GALETTE, HEIRLOOM TOMATOES, RED ONIONS, YELLOW SQUASH, APPETIZERS, GLUTEN-FREE, GRAIN-FREE, SUMMER RECIPES, EAT LOCAL
Located in Marengo, IL, Nichols Farm & Orchard has been family-owned since 1978 and offers CSAs as well as selling at markets in the greater Chicagoland area. Over the years, the business has grown from a small family garden to over 1,000 different fruits and vegetables with more than 200 varieties of apples alone.
Shade Valley Produce employs chemical-free farming practices and sells fresh seasonal produce and eggs at their on-farm market, which is located at 5240 E. Knoup Rd. in Dakota, IL. Call 815-275-2610 for hours visit their Facebook page, or find them at the HCC Realty Farmers Market/Colonial Village on Friday mornings all summer long.