Summer squash goes decadent in this cheesy, bacon-studded savory galette.
| Level: | Easy |
| Total: | 2 hr 55 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 3/4 cups all-purpose flour, plus more for rolling
- 1 teaspoon sugar
- Kosher salt
- 10 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 1 teaspoon white vinegar
- 1 medium yellow squash (10 ounces), sliced into 1/8-inch thin rounds
- 1 medium zucchini (10 ounces), sliced into 1/8-inch thin rounds
- Kosher salt and freshly ground black pepper
- 4 slices bacon
- 1 small red onion, sliced thinly and separated into rings
- 2 tablespoons extra-virgin olive oil
- 1 cup shredded mozzarella
- 3 tablespoons grated Parmesan
- 1 egg, beaten
- Red wine vinegar, for brushing
Instructions
- For the dough: Combine the flour, sugar and 1/2 teaspoon salt in a food processor and pulse until mixed. Add about a third of the chilled butter and process until thoroughly combined with no visible chunks of butter (the mixture will be slightly yellow). Add the remaining butter and pulse until the mixture resembles a very coarse meal with pea-size bits of butter. Add the vinegar in a single pulse. Gradually add 2 tablespoons ice water through the feed tube, pulsing just until evenly combined. Squeeze a handful of the dough together-it should just hold its shape and be a little crumbly. If still very powdery, pulse again, adding up to 2 tablespoons ice water.
- Turn the dough out onto a work surface and pat together into a flat disk about 1/2-inch thick. Wrap tightly in plastic wrap. Refrigerate until firm, at least 1 hour or up to 2 days.
- For the galette: Adjust an oven rack to the lower third position and preheat the oven to 400 degrees F.
- Toss the yellow squash and zucchini with 3/4 teaspoon salt in a bowl. Let sit for 15 minutes to draw out a good amount of water from the vegetables.
- Meanwhile, lay out the bacon slices in a large skillet. Place over medium heat and cook partially, flipping occasionally, to render out some fat but not to brown or crisp up, about 5 minutes. Transfer to a cutting board; let cool slightly, then cut into 1/2-inch pieces. Reserve the bacon fat in the pan.
- Pat the squash slices dry; place in a large bowl with the red onion slices and toss with olive oil, 1/2 teaspoon salt and a few grinds of pepper.
- Let the dough stand at room temperature for a few minutes until slightly softened. Roll out on a lightly floured surface into a 12- to 13-inch circle, about 1/8-inch thick. Transfer to an ungreased baking sheet. Sprinkle the mozzarella and Parmesan on the circle, leaving empty a 1 1/2-inch border all around. Fan the squash, zucchini and onions in a circle, then scatter the bacon on top. Fold up the edges of the dough, pleating, to overlap the filling. Brush the dough border with the egg wash. Drizzle any bacon fat over the filling.
- Bake until golden brown all over and the filling is bubbly, 45 to 50 minutes. Brush the galette with a little vinegar while still warm and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 404 |
| Total Fat | 28 g |
| Saturated Fat | 14 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 11 g |
| Cholesterol | 81 mg |
| Sodium | 389 mg |
Reviews
I hve made this many times using a variety of pre-made crusts for pie, puff pastry and pizza. By far, the pizza one came out the best. This recipe is time consuming so I make the galette portion in advance and drain it well prior to assembly. I made it using a pizza dough (rectangle shape) for a crowd as an appetizer. Rave reviews.
Wonderful recipe, as long as you’ve got the time. This was my first successful crust experience- it came out flaky and perfect. Don’t be afraid of the onions- I dialed them back once (was afraid they’d scare guests) and the flavor wasn’t as awesome. This is great for entertaining, since you don’t have to worry about keeping it hot.
Soo good I have to make it again. My husband who’s not a fan of zucchini even loves it .
Made this a couple of times! Subbed pepperoni for bacon one time. Awesome side dish.
10 oz of each is too much. Cut back to 7oz
10 oz of each is too much. Cut back to 7oz
This recipe was so delicious, that I dream of having it again! I used store bought pie crust and it came out fine, but would use a cookie sheet to bake it if I do that again.
Ina wins again.This was fantastic.I used store crust too,no worries I can see how making crust could be any better.Should have made two leftovers nonexistent.Thanks Ina.
Ina hit it out of the park with this one!! She is a genius! We loved it, even with a pre-bought pie crust. My husband doesn’t like squash or zucchini but he loved it in this recipe! Thank you so much, Ina!!
I will definitely be making this again. An abundance of squash this early in the season led my husband to request this recipe. We loved it!
So delicious!!
Delicious!!!! I’ have used a pre-made pie crust from the refrigerator section and it was still very good. I bake it on a pizza pan that has the holes in it, the crust comes out great.