Savory Summer Squash & Comté Galette
Recipe, food styling and photography by Asha Loupy, courtesy of Market Hall Foods
One bite of this savory fromage-filled galette and you’ll be transported to a boulangerie in the French countryside. The addition of semolina flour gives the crust a flaky, rustic texture, while nutty Comté cheese provides the perfect foil for the sweetness of peak-season summer squash.
Prep time: 1 hour 30 minutes
Cook time: 45 minutes
Total time: 2 hours 15 minutes
For the dough:
1 cup all-purpose flour
1/2 cup semolina flour
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, cold and cut into cubes
4–6 tablespoons ice water
For the filling:
1/2 cup crème fraiche
1 large egg
4 tablespoons fresh chives, finely chopped
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 cups Comté or aged Gruyère cheese, grated
1 pound summer squash, sliced into 1/4-inch rounds
For the egg wash:
1 large egg, beaten
1 tablespoon water
For the dough, combine the all-purpose flour, semolina flour, and salt in a food processor and pulse a few times to mix. Add the cold butter and pulse until the mixture looks like coarse sand. With the motor running, add 4 tablespoons of ice water in a steady stream then pulse until dough comes together, adding more water a tablespoon at a time as needed.
Turn the dough out onto a lightly floured surface and press together to form a ball. Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least an hour.
A half hour before assembling and baking the galette, preheat the oven to 450°. Line a baking sheet with parchment paper and set aside.
While the oven is preheating, prepare the filling. In a medium bowl, whisk together the crème fraîche, egg, 3 tablespoons of the chopped chives, salt, and pepper. Add 1 1/2 cups of the grated Comté cheese and stir to combine. Set aside.
Unwrap the chilled dough, place it on a lightly floured surface, and roll into a 14-inch circle. Carefully transfer the dough to the reserved parchment-lined baking sheet.
Spread the reserved crème fraîche and cheese mixture on the dough in a circle, leaving about 1 1/2-inch border. Arrange the summer squash on top of the crème fraîche and cheese mixture in tight, overlapping concentric circles, starting from the outside and moving in. Gently fold the edges of the dough over the summer squash, pleating into a circle. Chill the uncooked galette in the freezer for 5–10 minutes.
While the galette is chilling, prepare the egg wash. Whisk together the egg and water in a small bowl. Remove the galette from the freezer and brush the egg wash evenly over the crust, discarding any leftover egg wash. Sprinkle the galette with the remaining 1/2 cup of Comté cheese and tablespoon of chopped chives. Bake until the crust is golden brown and the summer squash is cooked through, about 35–40 minutes. Let cool for 5–10 minutes before serving. Serve warm or at room temperature.