Herb Crusted Tomato & Squash Galette

A galette is the free-form cousin of a French tart, folded casually so the filling peeks through. This one pairs creamy herbed ricotta with summer squash and tomato inside a flaky, thyme-scented crust.

Serves 6 · 40 min prep · 40 min cook

Estimate for one serving

• 340 cal
• 11g protein
• 28g carbs
• 22g fat
• 3g fiber

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Ingredients

• 1 1/4 cups all-purpose flour
• 1 tsp total, divided kosher salt
• 8 tbsp cold unsalted butter
• 4 to 5 tbsp ice water
• 3/4 cup ricotta cheese
• 1/2 cup grated Parmesan
• 1 large egg
• 1 garlic clove
• 2 tsp leaves fresh thyme
• 1 tsp chopped fresh rosemary
• 1 medium yellow squash
• 1 medium zucchini
• 2 medium ripe tomatoes
• 2 tbsp extra-virgin olive oil
• 1/2 tsp black pepper
• 1 egg wash (beaten egg)
• pinch flaky sea salt

Instructions

1. 1In a bowl, whisk the flour with half the salt. Cut the cold butter into small cubes and work it into the flour with a pastry cutter or fingertips until pea-size crumbs form. Drizzle in ice water at a time, mixing just until the dough comes together.
2. 2Pat the dough into a disk, wrap it, and chill for 30 minutes while you prep the filling. This rest keeps the crust flaky and easy to roll.
3. 3Stir together the ricotta, Parmesan, the whole egg, minced garlic, thyme, rosemary, and the remaining salt until creamy. Taste and adjust seasoning.
4. 4Thinly slice the yellow squash, zucchini, and tomatoes into even rounds about 1/4-inch thick. Lay the slices on paper towels and blot gently to remove excess moisture so the galette stays crisp.
5. 5Preheat the oven to 400°F. On a lightly floured sheet of parchment, roll the chilled dough into a rough 12-inch circle about 1/8-inch thick. Transfer the parchment and dough onto a baking sheet.
6. 6Spread the herbed ricotta mixture over the dough, leaving a 1 1/2-inch border all around. Arrange the squash, zucchini, and tomato slices in overlapping concentric circles or casual rows on top of the cheese.
7. 7Drizzle the vegetables with olive oil, then season with the remaining salt and the black pepper. Fold the bare dough border up and over the edges of the filling, pleating as you go to form a rustic free-form crust.
8. 8Brush the folded crust with the egg wash and sprinkle with flaky sea salt. Bake for 35 to 40 minutes until the crust is deep golden brown and the vegetables look caramelized at the edges.
9. 9Cool the galette on the sheet for 10 minutes so the cheese sets slightly. Slice into wedges and serve warm or at room temperature on a wooden board for easy weekend sharing.