Fresh Tomato and Squash Galette


A galette is a rustic pie with folded edges that give it an informal look. This savory galette, using summer fresh vegetables and a purchased pie crust, is a delightfully different side dish that makes good use of zucchini, yellow squash, tomatoes, and onion. If you don't have Gruyere cheese, substitute Swiss.

Prep Time:
30 mins
Cook Time:
40 mins
Additional Time:
25 mins
Total Time:
1 hrs 35 mins
1 galette


  • 1 pastry for a 9 inch single crust pie

  • 2 small Roma tomatoes, peeled and cut into 1/4 inch slices

  • 1 small yellow squash, cut into 1/4-inch slices

  • 1 small zucchini, cut into 1/4-inch slices

  • 1 teaspoon kosher salt, divided

  • 1 tablespoon unsalted butter

  • 1 tablespoon all-purpose flour

  • ½ teaspoon herbes de Provence, divided

  • freshly ground black pepper

  • 1 cup milk

  • 4 ounces shredded Gruyere cheese, divided

  • 1 tablespoon bread crumbs

  • ½ small onion, thinly sliced

  • 1 large egg, beaten

  • fresh herbs for garnish (optional)


  1. Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.

  2. Allow the dough to come to room temperature, about 20 minutes.

  3. Meanwhile, place sliced tomatoes in a single layer on a paper towel-lined plate, and place zucchini and yellow squash slices on plates as well, also in a single layer. Sprinkle vegetables lightly with salt, about 1/4 teaspoon for each vegetable. Allow to stand for 20 minutes.

  4. Melt butter in a small saucepan over medium heat. Stir in flour and cook, stirring, until all the flour is incorporated into the butter, about 3 minutes. Season with 1/4 teaspoon herbes de Provence, black pepper, and any remaining salt. Slowly add milk, stirring constantly to avoid lumps.

  5. Continue to cook and stir until mixture has thickened and bubbles break open (some cooks call this stage "making bullseyes"), 5 to 8 minutes. Remove from heat and stir in 1/2 of the shredded Gruyere. Allow sauce to cool slightly.

  6. If using purchased pie dough, open the pouch and place dough onto the prepared sheet pan. Slowly unroll the dough, pinching together to close any tears. Sprinkle bread crumbs over the dough.

  7. Blot tomatoes and squash with paper towels.

  8. Ladle sauce over the dough, leaving about a 1 1/2-inch border without sauce. Starting on the outside edge of the sauce, alternate slices of yellow squash, onion, zucchini, and tomato, repeating until all the sauce is covered by the vegetables. Sprinkle remaining herbes de Provence over the vegetables, and gently fold the crust over the outside edge of the vegetables.

  9. Brush beaten egg onto the folded pie dough.

  10. Place galette in preheated oven and bake until the crust is brown and the vegetables are tender, 25 to 30 minutes.

  11. Sprinkle remaining shredded cheese on top of the warm galette and bake until cheese is melted, 3 to 5 more minutes.

  12. Allow to cool for 5 minutes. Garnish with fresh herbs and serve.

Cook's Note:

I peeled the tomatoes before I sliced them.

Nutrition Facts (per serving)

302 Calories
20g Fat
21g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 302
% Daily Value *
Total Fat 20g 25%
Saturated Fat 8g 41%
Cholesterol 60mg 20%
Sodium 580mg 25%
Total Carbohydrate 21g 7%
Dietary Fiber 2g 8%
Protein 11g
Potassium 276mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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