OUICOOK: GOAT CHEESE AND SUMMER SQUASH GALETTE

June 17, 2021
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Craving an exciting and delicious meal? I think it’s time for you to try out this amazing galette. It’s a French-style savory tart, and take it from me, this recipe is impossible to beat! The crust is perfectly flaky and all the ingredients in the filling combine together to create a delicious melange of bright, tasty flavors. C’est délicieus!!

I’m no professional chef, but I actually find this recipe to be quite easy to follow. Here are some tips for making the cooking process go even more smoothly, for those who tend to struggle in the kitchen like I do!

First, make sure your veggies are thinly sliced. A mandoline slicer really comes in handy for this. Next, make sure your oven is at 400F. If your oven is giving you trouble, an oven thermometer will let you know. You can use that to double-check your oven is at the correct temperature.

Another fun tip is that the shape of your dough is up to you, and it doesn’t have to be perfect! As long as you’ve rolled out your dough fairly thinly, it doesn’t really matter what shape it is, because this is a rustic tart. If yours doesn’t have the shape you desired, that’s OK! Just tell your guests that it’s abstract – you totally made it that way on purpose. 😉

Mandoline Slicers and Oven Thermometers

Really pay attention to this tip because it’s super important! Be sure to keep the dough chilled at all stages. You can just pop the rolled-out dough back in the refrigerator right on the baking tray if there’s any delay in topping or baking. Chilled dough bakes up flakey!

OK, now that we’ve gone over all the important tips, let’s get into making this delicious galette. Grab your apron and your chef’s hat and let’s get cooking!

Ingredients

Crust

1 cup flour
1/4 tsp salt
5 Tbsp unsalted butter cold and cut in small pieces
5 Tbsp cold water

Filling

approximately 2 1/2 ounces spreadable goat cheese
1 small zucchini
1 small yellow squash
1 small new potato
a few paper thin slices of red onion
olive oil
salt and pepper
melted butter for brushing the crust

Pizza Cutters and Stones

Instructions

- Put the flour and salt in a food processor and pulse to combine. Add the chunks of cold butter and pulse about 25 times, or until combined and crumbly. Drizzle in the water while pulsing, and run the machine briefly until the dough comes together in a lump, this should not take more than 15-30 seconds.
- Turn the dough out onto a floured surface and bring together into a flat round disk. Wrap in plastic and refrigerate for at least an hour.
- Preheat oven to 400F
- Slice the squash and potato on a mandoline slicer at set at 1/8 inch thickness. If you are using a knife, slice them as thin as you can so they are flexible and translucent.
- Roll the dough out on a sheet of parchment paper that is cut to fit a baking sheet. Roll it to about a 12 inch circle, more or less.
- Spread the soft goat cheese over the surface of your dough, leaving a border of dough free so you can roll it later.
- Arrange your sliced veggies over the cheese, overlapping them. You will probably not need all of them, I made a fairly thin layer. Separate the rings of the onion slices and feather them over the top.

- Roll up the edges of the dough to meet the filling. Season with salt and pepper, and drizzle with olive oil. I like to brush the edge of the crust with melted butter, but this is optional. Note: keep your dough chilled at all times before baking. If you need to you can put the whole tray in the refrigerator while your oven heats up.
- Bake for about 33-35 minutes, until the crust is golden brown. I like to take the parchment paper and set it right on the rack of my oven for a great crisp crust. If you have a pizza stone you can use that.
- Slice and serve the tart hot or at room temperature.

Bon appetite! Let us know if you try out this recipe by posting a photo and tagging us on Instagram @OuiPlease!

xoxo,

Maria

Recipe and photos: https://theviewfromgreatisland.com/goat-cheese-and-summer-squash-tart-recipe/

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