It’s zucchini season. You might have more of those plentiful summer squash than you know what to do with… Well, Jess Carney from the Office of Civic Engagement has a perfect recipe for you. If you were at the LCG potluck on July 23rd you know how delicious this savory galette is.
Makes 2 – 12” galettes
2 ½ c. flour
½ t. salt
2 sticks butter, cold and cubed
½ c. Greek yogurt
1 T. lemon juice
½ c. ice cold water
The filling can be any combination of cheese or vegetables as long as you drain off excess liquid. I used a combination of parmesan, mozzarella, minced garlic and spices topped with sliced zucchini and summer squash that had been tossed with olive oil, cracked black pepper and fresh herbs (parsley and rosemary).
Whisk together flour and salt. Using a pastry cutter or forks, mix in butter until coarse crumbs form. Make sure your butter is very cold. In a separate bowl, whisk together yogurt, lemon juice and ice water. Add wet mixture to the flour/butter mixture and stir until large clumps form. Quickly form the dough into a ball using your hands. Wrap it in plastic wrap and chill for at least 30 minutes. Prepare your filling while the dough chills. If using zucchini or eggplant, slice and place in a single layer on paper towels or a clean kitchen towel. Sprinkle with salt and let sit for about 15 minutes to draw out moisture.
To assemble, divide your dough in half. Roll each piece out on a floured surface. So you have two 12-14” circles. Transfer to parchment-lined baking sheets. Add your desired filling leaving about 2 inches bare all the way around the edge. Fold the edges over, overlapping them, so the middle is exposed and you form a crust. Brush the pastry with an egg wash (1 egg plus a splash of water).
Bake at 400 degrees for about 40 minutes, turning the pans and switching racks about half way through. Let them cool on the pans for 5-10 minutes before transferring to a serving plate. It tastes great warm or at room temperature. Feel free to finish with a drizzle of olive oil, fresh herbs, or flaky sea salt. Enjoy!
~Recipe by Jess Carney, Bucknell Office of Civic Engagement, July 2014