Description
A vibrant Zucchini and Squash Galette with a crisp flaky crust and a medley of roasted vegetables and cheese, perfect for summer gatherings.
Ingredients
Scale
- 2 medium zucchinis, sliced
- 2 medium yellow squashes, sliced
- 1 pre-made pie crust or puff pastry
- 1 cup shredded cheese (e.g., mozzarella or goat cheese)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon fresh herbs (e.g., thyme or basil), chopped
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- Combine sliced zucchinis and squashes with olive oil, salt, pepper, garlic powder, and fresh herbs in a mixing bowl.
- Roll out the pie crust or puff pastry on a floured surface until about 1/4 inch thick.
- Transfer the crust to a baking sheet lined with parchment paper.
- Spread the shredded cheese evenly over the crust, leaving about a 1-inch border.
- Arrange the zucchini and squash mixture over the cheese.
- Fold the edges of the crust over the filling, pleating it carefully.
- Brush the exposed crust with beaten egg using a pastry brush.
- Bake for 30-35 minutes, or until golden brown.
- Let it cool slightly before slicing and serving.
Notes
For a make-ahead option, prepare the filling a day in advance and refrigerate. Assemble and bake when ready to serve.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg