Last week I was a great big tease and posted this picture on my Instagram account, and now I’m here to deliver. Y’all, have you ever heard of or tried a galette before? It’s basically a free-form pie (although this one is not with a buckwheat crust), and can be sweet or savory. Seeing as how I’m a recent pie crust lover I seriously at 3/4 of this thing in 24 hours. No I’m not kidding, and nope – not sorry. It’s kind of heavenly!
But first let’s talk about pattypan squash. Have y’all ever had that before? This was my first time ever! I’ve always been intrigued by the little cutie pies, but never knew what to do with them. It always felt like there would be too much work involved, but there really wasn’t. And the kinds I had were an heirloom variety which made me feel kind of special. Don’t judge me 🙂
The great thing about this (well, there are several great things…but humor me) is that it can be totally ugly and THAT’S COMPLETELY OK! No gorgeous crimping skills required. Heck, no special pie crust making skills required! Truth be told I used a store-bought one and it was pretty spectacular. But if you’re looking for a good pie crust recipe I like this one + this one. Both super easy, both delicious.
I think the most enticing part for me is always going to include the cheese though. Garlicky, creamy, and a perfect backdrop for the sweetness of the squash and the flakiness of the crust.
So basically you should make this. Like, now. Or yesterday. Just make it 🙂
- 1 (9-inch) pie crust
- 3 small pattypan squash OR 2-3 small zucchini/yellow squash
- 8 ounces goat cheese
- 1 egg white
- 2 cloves garlic, pasted
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- Line a baking sheet with parchment paper or a Silpat baking mat. Set aside.
- Slice the squash about 1/2 thick; if using pattypan, it's best to cut into wedges, if using zucchini or yellow squash then slice into rounds.
- Sprinkle evenly with salt, place in a collander and allow to drain for about 3 hours or so.
- Wipe the salt off with a damp paper towel.
- Preheat oven to 400 degrees.
- In a bowl whisk together the goat cheese, egg white, garlic and pepper.
- Unroll the pie dough in the middle of the prepared baking sheet.
- Spread the goat cheese mixture in a circle in the middle of the dough, leaving about 2 inches around.
- Lay the sliced squash in concentric circles (or any fun design you may like!).
- Gently fold the 2 inch border of dough around the squash. It's OK if this is rustic and imperfect - that's the point!
- Bake at 400 for 30-35 minutes until the crust is golden brown.
- Let cool for 10-15 minutes before slicing.
- Enjoy warm or at room temperature.