During winter, we eagerly anticipate the first green sprouts of spring. When the growing season finally arrives, we’re grateful for the green spears of asparagus, the ruffled crowns of lettuce and the bright red radishes. We savor every bite.
By July, the growing season is in full swing. We still savor, but we start to grow antsy for those peak summer gems -- peppers, eggplants and, of course, tomatoes. We’ve grown a little less smitten, perhaps, with the vegetables that are no longer as novel or exciting.
Take squash, for example. It’s that time of year again when gardens and farms are inundated with an (over) abundance of summer squash. It’s something I like to call the squash problem.
Lately, when I go to pick up my farm share box, I dread that there will be more summer squash. This is a major challenge of eating seasonally. For a period of time, you’re blessed (or cursed, depending on how you look at it) with a lot of one vegetable. It’s easy to fall into a rut of making the same thing over and over, but that gets awfully boring. The alternative is to accept the challenge and come up with new ways to use the vegetable. This pushes you to become a more creative cook.
With the first tender squash of the season I made delicate salads of shaved squash and squash blossoms drizzled with olive oil. Later, I filled jars with squash relish and folded grated squash into bread. I even tried pawning off the extras on family and friends.
It was time for something new. This recipe transforms (arguably) boring squash into a beautiful summer galette with goat cheese, cherry tomatoes and thyme. It's won't solve the squash problem, but with a leafy green salad it makes for a lovely summer meal.
Summer Squash Galette
For the crust:
1 1/4 cups flour
1 stick butter, cubed and chilled
1 teaspoon salt
6 tablespoons ice water
1 egg, lightly beaten with 1 teaspoon water
1. Preheat the oven to 400 degrees.
2. In a food processor, pulse the flour and salt until combined. Pulse in the cubes of butter until it resembles a coarse meal. Drizzle in the ice water and process just until the dough starts to clump and form a ball. Press the dough into a disk, wrap with plastic, and chill for an hour or more.
For the filling:
1 squash, sliced thin
1/2 pint cherry tomatoes, halved
2 garlic cloves, minced
Extra-virgin olive oil, to taste
Lemon juice, to taste
1 tablespoon thyme, chopped
4 ounces fresh goat cheese
1. Toss the squash, cherry tomatoes and garlic in a bowl with a drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper; set aside (can be done ahead and left to marinate).
2. In another bowl, stir the thyme into the cheese. Season with salt and pepper. Thin with a bit of olive oil or water as needed to get a spreadable consistency.
Putting it together:
1. Roll out the dough into a 13-inch circle. Transfer to a parchment-lined baking sheet.
2. Spread the cheese mixture over dough, leaving a 2-inch border. Layer the squash slices on top of cheese in concentric circles. Scatter the tomatoes on top.
3. Brush the crust with the egg wash. Bake until crust is golden brown, about 40 minutes. Dust with a little flaky salt before serving.
Other dishes prepared with this farm share:
- Tacos with crunchy purple cabbage slaw
- Green smoothie
- Leafy green salad
- French lentil salad with fennel