Savory Tomato-Squash Summer Galette | gf
I’m not a pie person…but I am a galette person. Is that a contradiction? Both have flaky, buttery crusts. Both can have savory or sweet fillings. Pies typically have a decorative crust with lattice work or intricately cut pieces of dough but it’s certainly not required (pumpkin pie, anyone?)
I actually looked up the definition of galette because I was curious and here is what the internet says:
Galettes are a flat round cake of pastry or bread or a savory pancake made from potatoes or buckwheat. Commonly found in French cuisine, galettes are free form crusty cakes which, to think of it, is probably why I prefer making galettes over pies. Free form connotes rustic and an organized mess. Pies typically have to look perfect–which is not how I like to cook/bake. But don’t fret, a free form galette still looks amazing as the centerpiece of your table or as the perfect dish to take to your summer BBQ–and it’s really simple to make! I promise.
Anyways, this savory galette is made of seasonal summer produce like tomatoes and squash which is perfectly complimented by the smokiness of Gouda cheese. Think of caramelized veggies, cheese and herbaceous bread….the perfect combination I think! If you don’t have gouda cheese on hand, I think parmesan or feta would also be delicious. Finally, my fellow gluten-free folks will rejoice because this is one recipe that DOES NOT TASTE GLUTEN-FREE (just don’t skimp on the butter too much).
Savory Tomato-Squash Summer Galette
- 2 cups 1:1 gluten free all purpose flour I used Bob Mill's 1:1 flour
- 2 tsp sea salt or to taste
- 2 tsp ground thyme or to taste
- 1 tsp garlic powder
- 3/4 cup cold unsalted butter cubed into small slices
- 3 tbsp ice cold water extra cold water enhances flakiness of the crust
- 3-4 oz shredded gouda cheese or sub desired cheese (i.e. feta, parmesan)
- 3 small red tomatoes thinly sliced
- 1 small green or yellow squash thinly sliced
- 1 oz sundried tomatoes optional
- 1-2 tbsp Everything But the Bagel Seasoning optional (from Trader Joe's)
- 2 tsp olive oil
For the Crust
- In a medium sized bowl, mix together the 1:1 GF flour, thyme, garlic powder and salt.
- Add the cubed butter to the dry ingredients and use a pastry cutter or your hands to break apart the butter until you're left with a crumbly, sand-like mixture.
- Begin to add a tbsp of ice-cold water to the batter until the mixture becomes to hold together. Add as much as needed until you can knead the dough into a cohesive ball. If too sticky, add some more flour.
- Lightly flatten the dough, cover and let rest in the fridge for 30 minutes.
- Pre-heat the oven to 400 F.
- Take the dough out of the fridge and place onto a large cutting board that's been lightly dusted with gluten-free flour. Gently roll the dough out into a large circular shape (roughly 12 inches across and 1/4-1/2 cm thick). Dough should not break. Carefully transfer the dough onto a large baking sheet with parchment paper.
- Grate the cheese onto the center of the dough, leaving 1.5 inches of space towards the outside of the dough on all sides. Sprinkle sun-dried tomatoes on top (optional)
- Layer your tomatoes on top of the cheese and sun-dried tomatoes. Then, add a few slices of zucchini between each tomato slice.
- Gently fold inwards the outer pieces of dough. Drizzle on top of the filling olive oil, sea salt and more thyme.
- Whisk your egg in a small bowl and then lightly brush over the folded dough. Sprinkle Everything But the Bagel seasoning on top.
- Place the baking sheet into the oven for 55 minutes. Rotate the pan at the halfway point.
- Remove from the oven and serve immediately. The dough should be flaky and crusty and the vegetables fully cooked.