Easy Tomato and Squash Galette Recipe

Ingredients

• 1 pastry for a 9 inch single crust pie
• 2 small Roma tomatoes, peeled and cut into 1/4 inch slices
• 1 small yellow squash, cut into 1/4-inch slices
• 1 small zucchini, cut into 1/4-inch slices
• 1 teaspoon kosher salt, divided
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 0.5 teaspoon herbes de Provence, divided
• freshly ground black pepper
• 1 cup milk
• 4 ounces shredded Gruyere cheese, divided
• 1 tablespoon bread crumbs
• 0.5 small onion, thinly sliced
• 1 large egg, beaten
• fresh herbs for garnish (optional)

Instructions

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper for easy cleanup.
2. Let pie dough sit at room temperature to soften slightly, about 20 minutes.
3. Arrange tomato slices in a single layer on a paper towel-lined plate. Do the same with zucchini and yellow squash slices on separate plates. Lightly sprinkle all the vegetables with salt, about 1/4 teaspoon for each. Let them sit for 20 minutes to release excess moisture.
4. Melt butter in a small saucepan over medium heat. Add flour and cook, stirring constantly, until it's fully combined into the butter, about 3 minutes. Season with 1/4 teaspoon herbes de Provence, black pepper, and any remaining salt. Gradually add milk, stirring constantly to prevent lumps.
5. Continue cooking and stirring until the mixture thickens and bubbles start to form, about 5 to 8 minutes. Remove from heat and stir in half of the shredded Gruyere cheese. Let the sauce cool slightly.
6. If using store-bought pie dough, remove it from the package and place it on the prepared baking sheet. Gently unroll the dough, pinching any tears to seal them. Sprinkle bread crumbs evenly over the dough.
7. Use paper towels to blot the tomatoes and squash dry.
8. Spread the sauce over the dough, leaving a 1 1/2-inch border clear. Arrange alternating slices of yellow squash, onion, zucchini, and tomato, starting at the sauce's edge and working inwards until all the sauce is covered. Sprinkle the remaining herbes de Provence over the vegetables, then gently fold the crust over the outside edge of the vegetables.
9. Brush the folded pie dough with beaten egg to get a shiny crust.
10. Bake in the preheated oven until the crust is nicely browned and the vegetables are tender, about 25 to 30 minutes.
11. Sprinkle the remaining shredded Gruyere cheese over the warm galette. Bake until the cheese is melted and bubbly, 3 to 5 minutes more.
12. Let cool for 5 minutes before slicing. Garnish with fresh herbs and serve warm.

Nutrition

• Calories: 302 kcal
• Fat Content: 20 g
• Fiber Content: 2 g
• Sodium Content: 580 mg
• Protein Content: 11 g
• Cholesterol Content: 60 mg
• Carbohydrate Content: 21 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g