Squash and Tomato Galette Recipe
๐ Cook Time: 30 minutes
๐ Prep Time: 30 minutes
๐ Total Time: 1 hour
๐ฅฆ Recipe Category: Vegetable
๐ Keywords: European, Low Cholesterol, Healthy, Summer, Brunch, < 60 Mins
Description
Indulge in the flavors of summer with this delightful Squash and Tomato Galette recipe. Perfect for brunch or a light lunch, this European-inspired dish is not only delicious but also low in cholesterol and packed with healthy ingredients. With vibrant colors and fresh flavors, it’s sure to become a favorite in your recipe collection!
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | Yellow squash |
| 2 | Zucchini |
| 1 1/2 | Olive oil |
| 1/4 | Salt |
| 1 | Parmesan cheese |
| 1/3 | Basil |
| 1/4 | Plum tomatoes |
| 2 | Piecrust |
| 4 | Bread crumbs |
| 1 | Egg white |
Nutrition Facts (per serving)
- Calories: 234.7
- Fat Content: 13.2g
- Saturated Fat Content: 3.7g
- Cholesterol Content: 4.9mg
- Sodium Content: 394.9mg
- Carbohydrate Content: 23.2g
- Fiber Content: 3.3g
- Sugar Content: 3.8g
- Protein Content: 7.2g
Instructions
-
Heat Grill: Begin by preheating your grill to ensure it’s ready for cooking the vegetables.
-
Prepare Vegetables: In a large bowl, toss the yellow squash and zucchini slices with olive oil and salt until they are evenly coated.
-
Grill Vegetables: Place the prepared vegetables on the grill and cook, turning once, until they are cooked through and have grill marks, approximately 10 minutes. Once done, remove from the grill and let them cool.
-
Preheat Oven: While the vegetables are cooling, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
-
Roll Out Piecrust: On a lightly floured surface, roll out the piecrust into a 14-inch circle. Carefully transfer the rolled-out piecrust onto a baking sheet.
-
Prepare Cheese Mixture: In a small bowl, combine the grated Parmesan cheese, bread crumbs, and chopped basil to create a flavorful cheese mixture.
-
Assemble Galette: Spread the cheese mixture evenly in a 9-inch circle in the middle of the rolled-out piecrust. Arrange half of the grilled vegetable slices in a spoke fashion to cover the cheese mixture. Next, place the plum tomato slices over the squash, followed by arranging the remaining squash slices over the tomatoes.
-
Fold Crust: Carefully fold the outer edge of the piecrust over the vegetables to create the top layer of the crust, leaving the center of the galette exposed.
-
Brush with Egg White: In a separate small bowl, beat the egg white and brush it over the top layer of the crust.
-
Bake Galette: Place the assembled galette in the preheated oven and bake for 30 minutes or until the crust is golden brown and crispy.
-
Serve: Once baked, remove the galette from the oven and let it cool slightly. Serve the squash and tomato galette warm or at room temperature, and enjoy the burst of flavors!
Tips for Serving
- Pair this Squash and Tomato Galette with a fresh green salad for a complete and satisfying meal.
- Garnish with additional fresh basil leaves for a pop of color and added flavor.
- Leftovers can be refrigerated and enjoyed the next day. Simply reheat in the oven or microwave before serving.
Conclusion
This Squash and Tomato Galette recipe is a celebration of summer’s bounty, combining the sweetness of ripe tomatoes with the earthy flavors of grilled squash. With a crispy crust and a cheesy, herb-infused filling, every bite is a delight for the senses. Whether you’re hosting a brunch or looking for a light and healthy meal, this galette is sure to impress. Try it today and savor the taste of summer!
