Roasted Squash and Zucchini Galette
A hearty vegan meal that is perfect for the warm weather and filled with fresh produce, Roasted Squash and Zucchini Galette consist of flaky crust, savory squash, and creamy vegan ricotta.
An easy, crowd-pleasing summer dish featuring Sliced zucchini squash layered on a bed of tofu ricotta, then topped with fresh thyme leaves, minced garlic, and partially wrapped garlic with a pie crust.
A simple recipe that has a soft sweet interior, a zesty, creamy cheese filling, and just enough of a flaky crust to hold it all together.
Serve this Roasted Squash and Zucchini Galette for a quick and easy, savory summertime meal. The creamy and tangy filling is enclosed in a flaky pie crust and makes your mouth water just thinking about it.
It’s a simple savory meal your whole family will enjoy. This delicious delight has a soft, sweet interior and a tangy, creamy cheese filling. So yes, it’s sweet, savory, creamy, and delicious as a tart meal served with a nice green salad or as an appetizer with crackers, crusty bread, or pita bread. So zesty and creamy, prepare to be mesmerized by the taste in every bite!
This Roasted Squash and Zucchini Galette is a great way to use summer squash and zucchini. Adding ricotta cheese to the tart crust and the drizzle of olive oil on top adds a creaminess and depth of flavor that you don’t get in typical vegetable tarts.
Every bite is packed with flavor, and best served warm with a generous sprinkling of fresh thyme leaves. An easy, crowd-pleasing summer dish that’s easy to prepare and is sure to be a hit at your next gathering with friends and family.
What is a Galette?
Galette is the French term. It’s simply a French cake made of a puff pastry baked in the oven. It is a free-form pastry filled with a sweet or savory filling ( like pumpkin-pecan or roasted vegetables ). It is usually baked with edges folded up slightly, while you can see the filling within the galette.
Galette is a free-form pastry filled with a sweet or savory filling, as in this summer squash version. Although there are many variations, I’ve found that the basic is just about as good as it gets and perfect for a galette.
The basic dough is a simple butter pastry that can be used for many delicious fillings. The edges of a single pie crust are folded up slightly around the filling and baked. The most important thing to remember when making a galette is to keep it simple. The filling should contain a few ingredients and be allowed to shine.
How to make Roasted Squash and Zucchini Galette?
Ingredients
- 1 round of prepared vegan pie crust dough
- 1/2 cup tofu ricotta
- 1 zucchini, thinly sliced
- 1 yellow squash, thinly sliced
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon fresh thyme leaves, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1-2 tablespoon pines nuts
- salt and pepper to taste
Tofu Ricotta
- 1 14 oz package of extra-firm tofu, drained and pressed
- 3 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 garlic clove
- 2 teaspoons mellow white miso paste
- juice of 1/2 lemon
Vegan Egg Wash
- 1 tablespoon unsweetened plant milk
- 1/2 teaspoon agave nectar or maple syrup
Method
Filling
- Use clean dish towels or layered paper towels to cover a baking sheet. Arrange the squash slices across the top, sprinkling with a pinch of salt to help draw the water out of the squash. Let sit for 30 minutes, then gently blot the tops of the squash dry with paper towels.
- Mix the olive oil and garlic in a small bowl, and set aside.
Tofu Ricotta
- Prepare the tofu ricotta by adding the tofu, miso paste, olive oil, nutritional yeast, garlic, salt, pepper, and lemon juice to a food processor and pulse until creamy, stopping to scrape down the sides as needed. Add salt and pepper to taste, and set aside.
Galette
- Preheat the oven to 400°F
- Line a baking sheet with parchment paper and carefully transfer the dough to the baking sheet.
- Prepare the vegan egg wash by mixing the plant milk, agave, or maple syrup and set aside.
- Spread the ricotta over the galette dough, leaving a 2-inch border. Arrange the slices of squash on the top of the ricotta.
- Drizzle the garlic oil over the squash. Fold the border of the dough over the edges of the filling, leaving the center open.
- Brush the dough with the vegan egg wash and sprinkle the thyme and rosemary overtop
- Bake for 30 minutes, remove and sprinkle the pine nuts over the top of the galette and bake for 10 minutes more.
- The galette is done when the crust is golden brown and the squash is starting to curl around the edges.
- Let stand for 5 minutes then and serve.
What pairs well with roasted squash?
Squash is a delicious fall vegetable that can be enjoyed in many ways. Firstly, squash pairs well with many different foods but can also stand on its own as a side dish or a main dish. The zesty flavors from lemon and fresh herbs like basil and seasonal produce like bell peppers are good accompaniments to roasted squash. In addition, lemon, olive oil, and rosemary seasoning can also be applied to the squash for a more aromatic flavor. Here are some recipes for you:
If you’re looking for an appetizer, I recommend using it as a stuffing for some toasted bread. If you want to serve it as a side dish, you can sprinkle some vegan Parmesan cheese on top. Just squash, plant-based cheese, and maybe some tomato – a great way to start off your meal.
What is the secret to a perfect Galette?
The secret to a perfect galette is to ensure the ingredients are balanced in flavor and texture and that the filling doesn’t become runny while baking. In addition, salting the roasted squash removes the excess water, so it doesn’t end up with a soggy and unappetizing crust. And, of course, you’ve got to plan to give the dough and the filling a chance to hold itself before you bake.
Can you substitute zucchini with something else?
Zucchini is a versatile vegetable that can be used in many different ways. If, for any reason, zucchini isn’t handy, you can always have substitutes. Caramelized onions and thyme are a perfect substitute for this recipe to create a divine flavor. In addition, can also use ripened tomatoes and crunchy olives and experience the tantalizing aroma of the combination of both ingredients.
Roasted Squash and Zucchini Galette
Ingredients
- 1 round of prepared vegan pie crust dough,
- 1/2 cup tofu ricotta see recipe below
- 1 zucchini thinly sliced
- 1 yellow squash thinly sliced
- 2 tbsp olive oil
- 2 garlic cloves minced
- 1 tbsp fresh thyme leaves finely chopped
- 1 tbsp fresh rosemary finely chopped
- 1-2 tbsp pines nuts
- salt and pepper to taste
Tofu Ricotta
- 1 14oz package of extra-firm tofu drained and pressed
- 3 tbsp nutritional yeast
- 1 tbsp olive oil
- 1 tsp salt
- 1 garlic clove
- 2 tsp mellow white miso paste
- juice of 1/2 lemon
Vegan Egg Wash
- 1 tbsp unsweetened plant milk
- 1/2 tsp agave nectar or maple syrup
Instructions
Filling
- Use clean dish towels or layered paper towels to cover a baking sheet. Arrange the squash slices across the top, sprinkling with a pinch of salt to help draw the water out of the squash. Let sit for 30 minutes, then gently blot the tops of the squash dry with paper towels.
- Mix the olive oil and garlic in a small bowl, and set aside.
Tofu Ricotta
- Prepare the tofu ricotta by adding the tofu, miso paste, olive oil, nutritional yeast, garlic, salt, pepper, and lemon juice to a food processor and pulse until creamy, stopping to scrape down the sides as needed. Add salt and pepper to taste, and set aside.
Galette
- Preheat the oven to 400°F
- Line a baking sheet with parchment paper and carefully transfer the dough to the baking sheet.
- Prepare the vegan egg wash by mixing the plant milk, agave, or maple syrup and set aside.
- Spread the ricotta over the galette dough, leaving a 2-inch border. Arrange the slices of squash on the top of the ricotta.
- Drizzle the garlic oil over the squash. Fold the border of the dough over the edges of the filling, leaving the center open.
- Brush the dough with the vegan egg wash and sprinkle the thyme and rosemary overtop.
- Bake for 30 minutes, remove and sprinkle the pine nuts over the top of the galette and bake for 10 minutes more.
- The galette is done when the crust is golden brown, and the squash is starting to curl around the edges.
- The galette is done when the crust is golden brown, and the squash is starting to curl around the edges.
