For best results, use high-quality, ripe summer vegetables. If Gruyere cheese isn't available, Swiss cheese makes a good substitute. Pre-salting the vegetables helps to prevent a soggy galette by drawing out excess moisture. Feel free to experiment with different herbs and cheeses to customize the flavor profile. This galette is delicious served warm or at room temperature.
Fresh Tomato and Squash Galette
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PREP TIME30 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 35 mins
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SERVING6 People
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VIEWS13
Embrace the vibrant flavors of summer with this rustic galette. Featuring fresh tomatoes, zucchini, and yellow squash nestled in a flaky crust, it's a delightful and visually stunning dish that's perfect as a side or a light meal. The informal, folded edges add a touch of country charm to any table.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol60 mg
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Fiber2 g
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Protein11 g
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Saturated Fat8 g
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Sodium580 mg
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. (5 minutes)
02
StepAllow the pie dough to sit at room temperature to soften slightly, about 20 minutes. (20 minutes)
03
StepWhile the dough softens, arrange tomato slices in a single layer on a paper towel-lined plate. Repeat with zucchini and yellow squash on separate plates. Lightly sprinkle each vegetable with about 1/4 teaspoon of kosher salt. Let stand for 20 minutes to draw out excess moisture. (20 minutes)
04
StepIn a small saucepan, melt butter over medium heat. Whisk in flour and cook, stirring constantly, until smooth, about 3 minutes. Season with 1/4 teaspoon herbes de Provence, black pepper to taste, and any remaining kosher salt. Gradually whisk in milk, ensuring no lumps form. (3 minutes)
05
StepContinue to cook and stir until the mixture thickens and bubbles begin to appear, approximately 5 to 8 minutes. Remove from heat and stir in half of the shredded Gruyere cheese. Let the sauce cool slightly. (5-8 minutes)
06
StepUnroll the pie dough onto the prepared baking sheet. Gently stretch or pinch any tears to seal them. Sprinkle bread crumbs evenly over the dough. (5 minutes)
07
StepGently pat the tomato, zucchini, and squash slices dry with paper towels to remove excess moisture. (5 minutes)
08
StepLadle the Gruyere sauce over the pie dough, leaving a 1 1/2-inch border. Arrange alternating slices of yellow squash, onion, zucchini, and tomato in concentric circles, overlapping slightly, until the sauce is completely covered. Sprinkle the remaining herbes de Provence over the vegetables. Gently fold the edges of the dough over the vegetables, creating a rustic border. (15 minutes)
09
StepBrush the beaten egg evenly over the folded pie dough to promote browning. (2 minutes)
10
StepPlace the galette in the preheated oven and bake until the crust is golden brown and the vegetables are tender, about 25 to 30 minutes. (25-30 minutes)
11
StepSprinkle the remaining shredded Gruyere cheese over the warm galette and bake until the cheese is melted and bubbly, about 3 to 5 minutes more. (3-5 minutes)
12
StepRemove from oven and let cool for 5 minutes before slicing. Garnish with fresh herbs, if desired, and serve warm. (5 minutes)
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Retha Walker
Jun 26, 2025I loved the combination of Gruyere cheese and herbes de Provence. It added a sophisticated touch.
Preston Hayes
Jun 22, 2025I substituted goat cheese for Gruyere, and it was delicious!
Vickie Mccullough
Jun 22, 2025My family loved this galette! It's a great way to use up summer vegetables.
Aurore Wolff
Jun 16, 2025This recipe is amazing! The crust was perfectly flaky, and the vegetables were so flavorful.
Isabella Kirlin
Jun 10, 2025The galette was easy to make and looked beautiful. It was a hit at my dinner party!