Zucchini and Squash Galette

This is a great summer recipe to use any squash that you may have from your garden or grocer. I typically make this recipe with one yellow summer squash and one green zucchini, but in this instructable used a yellow and a green zucchini since that is what I had on hand. I have also made this recipe using tomatoes with substituting basil for the thyme in the filling. The recipe is pretty easy, but can be a real show piece.

Filling:

1 medium yellow squash

1 medium zucchini

1 clove garlic

1 cup ricotta cheese

1 Tbsp honey

1 egg white

1 Tbsp fresh thyme, or 1 tsp dried thyme

1/2 cup grated Parmesan cheese

1/4 cup shredded mozzarella

Crust:

1 1/2 cup all purpose flour

1/4 tsp salt

8 Tbsp cold butter

2 oz. cream cheese

1/4 cup cold water, a few additional tsp may be needed

Egg Wash:

1 egg yolk

1 tsp water

Using a mandolin, or sharp knife and a lot of patience, thinly slice the squash and zucchini. Lay the slices out on paper towels. I like to put them on top of cutting boards so I can move them out of the way later. Once the slices are laid out, sprinkle salt over the top of all slices. Then set them aside for about 30 minutes. This will draw out the moisture from the squash to allow it to bake nicely without pooling moisture on top of the galette.

In a medium bowl, combine flour and salt. Cut in cold butter with a pastry blender or fork until the mixture looks like coarse chunks and then cut in cream cheese. Continue until you have a texture resembling pea size chunks in the flour, then mix in 1/4 cup water. If needed, add additional water 1-2 tsp at a time until the mixture comes together. Shape into a disc, cover with plastic wrap, and place in the fridge.

Your zucchini and squash should still be happily sitting aside for this step. In a medium bowl, mix together the garlic, egg white (reserving the yolk for the egg wash), honey, thyme, and both cheeses.

Using another paper towel, blot the excess moisture off of the squash.

Preheat your oven to 400 degrees F.

Take your crust out of the the fridge and plastic wrap and place it on a baking stone. You can also use a parchment covered baking sheet. I use the heel of my hand to push the dough from the center of the pan outwards in a circular fashion until it's about 12-14 inches across. Spread the ricotta mixture over the dough leaving about a 1 inch margin. Now comes the fun part! Take your squash slices and start arranging them over the ricotta mixture. I find it easiest to start on the outer ring first. You can make a pattern or go for a random look. The yellow zucchini I used was a bit bigger than the green, so I did a pattern with more yellow than green. As the squash bakes, it will shrink a bit so keep that in mind in your spacing. Once done, mix your egg yolk and 1 tsp of water together, then using a pastry brush, or your fingers, apply it the crust.

Place the pizza stone or pan into your oven that was preheated to 400 degrees F for about 40-45 minutes. Use a pizza cutter to slice, then enjoy!