This Summer Squash Tomato and Onion Galette makes the most delicious recipe using the fresh summer produce available now. Sliced yellow and zucchini squash is layered on a bed of lemon ricotta then topped with caramelized onions and tomatoes and partially wrapped with a pie crust. A simple recipe that has a soft sweet interior, a zesty creamy cheese filling and just enough of a flaky crust to hold it all together. It makes a delicious side dish for every day and spectacular enough for company.
My daughter received a large number of yellow squash from a neighbor and was nice enough to share some of her bounty with me. Of course, that got me thinking of how I was going to use so much squash. My Yellow Squash Casserole is always a hit at Thanksgiving time but I wanted something a little more in line with summer. Since I had also picked up some zucchini, grape tomatoes and onions from the Farmer's Market I decided to go all in and make a galette.
What exactly is a galette?
A galette, the French term, or crostata, in Italian, is a free-form pastry that is filled with a sweet, such as in my Blueberry Galette, or savory filling as in this summer squash version. The edges of a single pie crust are folded up slightly around the filling and baked. Think of it as a tart without the tart pan.
I know, you're thinking this looks too hard for me to make. But it's not! The hardest part of this recipe is caramelizing the onions. That's just a matter of cooking sliced onions in butter and oil for about 20 minutes or until they brown. That's it! I like to make that part of the recipe ahead of time to shorten the prep time when I'm ready to make dinner.
The rest of this summer squash galette goes together in about 15 minutes. You can slice the squash as I did using my trusty mandolin or you can purchase already spiralized yellow squash and zucchini. Simple, right?! Then just layer the ingredients on top of a creamy lemon ricotta, and fold it up in a pie crust. Make this step even easier on yourself by purchasing a pie crust from the refrigerated section of your grocery store. See I told you it was easy - you didn't even have to make the crust! Now pop that mile-high galette in the oven and wait for the aromas to fill your home.
Frequently asked questions
Why make a galette?
- They're easier than making a pot pie and there's no need for a special dish. Just a parchment lined cookie sheet which makes clean up a breeze.
- You can customize the filling and make it an entire meal, a side dish or even a main vegetarian dinner.
How do I prevent a soggy bottom?
In this galette, I used a layer of flavored ricotta cheese. This helps keep the water released from the vegetables away from the crust. In sweeter versions I've used jam or crushed cookies or cake crumbs.
What can I use besides squash for a savory filling?
There are so many you can choose from ranging from tomatoes to spinach and artichoke to goat cheese and mushrooms. As to a main meal, think beef and peppers, ham and cheese, prosciutto and kale and even sweet potato with broccoli and bacon to name a few.
Gather the simple ingredients together for making this Squash Tomato and Onion Galette.
Mix the ricotta cheese with the fresh lemon zest and a little bit of salt. You won't believe how much difference this little step adds to the overall flavor!
Lay out the single pie crust on a floured piece of parchment on a cookie sheet. Have the rest of your ingredients ready to go and it goes together in no time.
How to layer
- Spread the ricotta cheese with lemon zest over the pie crust leaving about 2" around the sides. This is what we will fold over the filling.
- Layer the zucchini and yellow squash on top of the ricotta. I like to overlap mine in circles starting on the outside and working in.
- Season with fresh thyme, salt and pepper.
- Scoop up those caramelized onions and place on top of squash.
- Now add the halved tomatoes. I added more than the original recipe and chose the multi colored tomatoes for a little more visual appeal.
- Fold up the pie crust around the filling, folding over the crust as needed so that it fits tightly.
- Whisk the egg with a little water and brush onto the pie crust. This will help it brown nicely. Bake.
You will notice how the galette has flattened out as it cooked. That means all the delicious squash and onions are soft and sweetened and now blend perfectly with the cheese layer. This recipe is great as a side dish but it can also be used as a main meal for those that are vegetarian. I use mine as a side and serve this summer squash galette with grilled meats or seafood for the perfect summer dinner. Enjoy!
More delicious side dish recipes
Margherita Zucchini Boats - Pile all your favorite pizza toppings on top of a zucchini half. It's a low carb option to the standard pizza.
Butternut Squash Mac and Cheese - No need for all the heavy carbs when it comes to mac and cheese. Just use butternut squash in place of pasta.
Cheesy Yellow Squash Casserole - Yellow squash combines with cheddar cheese, bacon bits, pimento and Cheez-It crackers for a rich, delectable side dish that can accompany any meal.
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- 1 pie crust
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- 2 cups sliced sweet onion about 1 large onion
- ½ cup ricotta cheese
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 1 zucchini sliced thin with mandolin or spiralized
- 1 yellow squash sliced thin with mandolin or spiralized
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon black pepper
- 10 cherry tomatoes halved
- 1 egg beaten
- In a large skillet over low heat, melt butter with olive oil.
- Add sliced onion and cook about 20-25 minutes, stirring occasionally. When it begins to brown nicely it is done.
- Preheat oven to 375 degrees F.
- Place circle of refrigerated pie dough on a lightly floured piece of parchment paper to line a cookie sheet or pizza stone
- In a small bowl, mix ricotta, lemon zest and ¼ teaspoon salt together.
- Spread evenly over pie dough making sure to leave about a 2” border. This will be the crust that is turned over the mixture prior to baking.
- Take the slices of zucchini and yellow squash and place on filling, overlapping in circles starting from the outside and working in. I made my pattern alternate between the zucchini and yellow squash.
- Sprinkle with thyme leaves, black pepper, and remaining salt.
- Take caramelized onions and smooth over top of squash.
- Add halved tomatoes over the onions.
- Fold the 2” edge of dough over some of the filling. It will only cover a small portion.
- Brush the crust with a mixture of the beaten egg with about a teaspoon of water.
- Bake 45 to 50 minutes or until squash is soft and crust has browned.