A Farmers Market Favorite … Reimagined at Home
There’s a little stand, Cornmuffins, at our local farmers market that makes the most gorgeous seasonal galettes! One bite and I’m instantly romanticizing the whole weekend 😌 You know the type: flaky, golden crust, tender vegetables layered just so, and a sprinkle of herbs that makes this treat feel fancier than it is. That’s the inspiration for this beautiful summer squash galette.
I saw the recipe and thought “why don’t I give it a try?” So, I shopped for just a few key ingredients, picked some herbs from the garden, and voilà!
Why This Galette Just Gets It
Galettes look impressive, but they’re basically a lazy pie—no crimping, no fuss, and no need for perfection (in fact, a little imperfection makes them charming). If you can roll dough and fold the edges, you can make this dish.
Plus, they’re flexible:
- Serve hot with a fried egg on top for brunch
- Slice cold and pair with salad for an easy lunch
- Make ahead for a picnic or a casual dinner party
Flavor, But Make It Fresh
This version of a galette combines zucchini and yellow squash with a creamy ricotta-parmesan base, fresh herbs, and the dreamiest garlic oil drizzle. Top it all off with pine nuts and basil for that little something extra.
But don’t stop there—you can easily riff:
- Try heirloom tomatoes, goat cheese + thyme
- Or caramelized onions, gruyère + rosemary and mushrooms (this would be most similar to my love affair with Cornmuffin’s version!)
- Even sweet versions with peaches and honeyed mascarpone (!!)
How to Elevate Your Galette Even Further
Want to give this galette a little designer’s touch? Here’s how:
- Serve it on a vintage platter with edible flowers or extra herbs scattered over top.
- Pair it with a crisp white wine or sparkling lemonade.
- Add a side of marinated olives or a shaved fennel salad for a dinner party vibe.
This galette is now officially on my summer rotation. It feels rustic and homey, but thoughtful at the same time—kind of like the best dinner conversations. And honestly, it might become your new go-to when you want something that feels special but not over the top.
Whether you’ve got squash from your garden, your CSA, or a fridge cleanout mission, give this recipe a try!
INGREDIENTS
One round of prepared gluten free pie crust dough, chilled for at least 1 hour
A zucchini, sliced into ¼ inch thick rounds
A yellow squash, sliced into ¼ inch thick rounds
1 tablespoon olive oil
1 teaspoon minced garlic
½ cup ricotta cheese
½ cup plus 1 tablespoon freshly grated Parmesan cheese, divided
¼ cup shredded mozzarella cheese
1 tablespoon fresh thyme leaves, chopped fine
1 teaspoon finely chopped fresh rosemary
sea salt and pepper to taste
1 egg beaten with 1 teaspoon water
1 tablespoon pine nuts
2 tablespoons chiffonade basil leaves
crushed red pepper to taste
INSTRUCTIONS
For the filling
Layer paper towels together and spread the squash slices across the top. Sprinkle the squash with ½ teaspoon of sea salt and let the salt draw the water out of the squash for 30 minutes. Before using gently blot the tops of the squash dry with paper towels.
In a small bowl mix the olive oil and garlic together, set aside. In a separate bowl combine the ricotta, ½ cup Parmesan, mozzarella, thyme, rosemary and 1 teaspoon of the garlic infused oil. Season well with salt and pepper. Set aside.
For the galette
Preheat the oven to 400°F and line a large baking sheet with parchment paper. Set aside.
Line a work surface with plastic wrap and place the chilled round of gluten free pie dough on top. Place another sheet of plastic wrap over the top and roll the dough out into a 12-inch round. Carefully transfer to the prepared baking sheet.
Spread the cheese mixture over the galette dough, leaving a 2-inch border. Arrange the slices of squash artfully on the top of the cheese mixture by forming circles with the rounds starting at the outside edge and working towards the center. Drizzle the remaining garlic oil over the squash. Fold the border of the dough over the edges of the filling leaving the center open, carefully repairing any tears that occur in the edges of the dough, Brush the dough with the egg wash and sprinkle the remaining tablespoon of Parmesan cheese around the edges of the dough.
Bake in the preheated oven for 35-45 minutes, sprinkling the pine nuts over the top of the galette in the last 8 minutes of bake time. This galette is done when the crust is golden brown, the cheese filling is slightly puffed and the squash is starting to curl around the edges. Remove from the oven , sprinkle with basil and pepper flakes if desired, Let stand for 5 minutes then cut into wedges and serve. This galette tastes great hot, warm or at room temperature.
Enjoy!
