Summer Squash Galette

It is that time of the summer when gardens are overrun (in the best way) with summer squash. If you don’t catch them quickly, they can get big FAST- even up to a couple inches per day! I love picking them while they are young and tender for this recipe- getting them before their seeds harden makes such a textural difference!

So, grab a couple of those summer squash (I like a mix of both zucchini and yellow squash) and you can bake the prettiest summer squash galette! Full of color and flavor, it is the perfect dish for a summer brunch or dinner party.

Summer Squash Galette Ingredients

Summer Squash Galette Instructions

Preheat the oven to 400 degrees F.

Using a mandolin or a sharp knife with a deft hand, slice the squash into very thin rounds.

Spread on a clean kitchen towel and sprinkle with salt. This will draw out excess moisture and create a better texture in the baked squash.

While the squash is sweating, grate the parmesan and Gruyère.

Combine the grated cheeses with the ricotta, lemon juice, lemon zest, egg yolk (reserve the white,) and salt and pepper. Stir well to combine.

Roll out the pie crust to form a large circle. Transfer the pie crust to a lined baking sheet.

Spread the cheese mixture evenly in the center of the circle.

Using another kitchen towel, pat the sweating summer squash dry, then arrange the slices on top of the cheese mixture.

Fold the sides of the crust in to cover about an inch or two of the squash, leaving a round opening in the center. Pinch the crust to secure.

Use a fork to gently whip the egg white, and paint onto the pie crust with a silicone brush to create a beautiful shine!

Bake in the preheated 400 degree oven for 35 minutes or until the crust is a golden brown.

Let cool, then slice and serve!

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