Summer Squash Galette with Caramelized Onions + Goat Cheese
Make your main course meatless.
That's something I took away from a recent trip to Los Angeles. The restaurant scene there is really the birthplace of mainstream vegetarian and why shouldn't we take a page out of the sunshine state's book?
At home, we have access to a summer bounty of flavorful produce so why not make this our weekday challenge? Save an animal, and save some dough in the process.
Speaking of dough, this galette is anything but light--we promise you won't be missing meat.
Pair this hearty and savory pastry with a light, bright heirloom tomato salad and there's little else you need except for a good dry white wine with which to pair it.
This recipe is adapted from the Smitten Kitchen cookbook. It takes some time, so we suggest making the dough in advance if you don't have time to do it all in one day.
Ingredients for the dough:
-2.5 cups AP flour
-1 tsp salt
-2 sticks unsalted butter, chilled
-1/2 cup sour cream
-1 tbsp white wine vinegar
-1/3 cup cold water
-1 egg yolk
For the filling:
-4-5 summer squash (any color will do--we used a variety)
-1 vidalia onion, sliced
-1/2 stick unsalted butter
-1 tsp sugar
-2 tbsp goat cheese
Method:
1. To make dough, combine flour + salt + butter into a large mixing bowl. Using a handmixer, beat until consistency of cornmeal and only small, penny-sized chunks of butter are left.
2. In a separate bowl, combine sour cream, water and vinegar and whisk. Using a rubber spatula, fold into dry ingredients and knead with hands until it comes together. Wrap in plastic wrap and refrigerate for at least one hour, or up to two days.
3. Preheat oven to 400 degrees. Using a mandoline, slice squash to be 1/4" thick. Roast in oven for approximately 15 minutes. Lightly season and set aside. Leave oven on.
4. Caramelize onions in olive oil and butter + sugar + salt to taste, until melted and golden brown.
5. Using a rolling pin (or bottle of wine) roll out galette dough on a floured work surface until dough is approximately 1/2" thick. Using your fingers (ew!) sprinkle goat cheese in the center of the dough, leaving about two inches along the circumference. Add a layer of caramelized onions and then a layer of the squash.
6. Using egg yolk as glue, fold up sides of galette in a pinwheel pattern. Once done, cover galette in egg yolk. Place on a well greased baking sheet. Bake for approximately 30-40 minutes. Let cool for 10-15 minutes before serving.
