If the words “buttery” and “crunchy” conjure up positive food images for you, then this recipe is a can’t-miss. A pastry dough rather than a pizza dough, a galette is a thin, free-form pastry that has plenty of butter and does not need to rise. This dough definitely makes for a rich dish, but it also creates a delicate, flaky crust for the cheese and vegetables. The Teleme really makes this dish, and I would highly recommend you go the extra mile to find it. If you can’t, then use Monterey Jack, mozzarella, or a young Provolone.
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon sugar
- 6 tablespoons (3/4 stick) unsalted butter, very cold, cut into 1/4-inch cubes
- 1/4 cup ice water
- 1 tablespoon olive oil
- 1/2 yellow onion, thinly sliced
- 1/4 pound yellow squash, sliced into 1/4-inch rounds
- 1 tablespoon fresh thyme leaves, or 1 1/2 teaspoons dried thyme
- Salt and freshly ground pepper, to taste
- 1/4 pound young Teleme cheese, coarsely grated (see Note)
- 1 tablespoon milk or cream
To make the dough:
- In a large bowl, mix together the flour, salt, and sugar.
- Using a pastry cutter or two knives, cut the chilled butter into the flour mixture just until the butter is the size of small gumballs.
- Make a well in the middle of the dough. Pour a small amount of ice water into the center, and using a fork, bring some of the flour-butter mixture into the water.
- Continue until all of the water has been well incorporated. The mixture will be slightly crumbly, but it should hold together. If it doesn’t, add more cold water, 1 tablespoon at a time.
- Press the dough into a ball and then flatten it into a disk about 5 inches in diameter.
- Wrap in plastic wrap and refrigerate for two hours or up to 24 hours. The dough can also be frozen.
To make the topping:
- Preheat the oven to 400 degrees F.
- Place a rack in the lower third of the oven. Do not place in the lowest slot or the bottom of the galette will burn before the topping is done.
- In a medium skillet, heat the olive oil over medium-high heat. Add the onions and squash and sauté for about two minutes, stirring constantly.
- Add the thyme, salt, and pepper and continue to cook until the onions and squash are translucent but not brown, about five minutes. They should be slightly underdone.
- Remove from the heat and set aside.
- Remove the dough from the refrigerator, and on a well-floured surface or on a floured piece of parchment, roll it into a circle 8 to 9 inches in diameter and 1/8 inch thick.
- Place the dough in a shallow baking or pizza pan. (Do not use a rimless baking sheet, or you’ll likely end up with melted butter on your oven floor.)
- Spoon the onion-squash mixture onto the center of the dough, leaving a 1 1/2-inch border. Top with the cheese.
- Next, fold the 1 1/2 inch border of the galette toward the center to encase part of the filling, crimping the edges a little as you go. You should end up with a “window” of filling about 5 inches in diameter, with the crust overlapping the edges of the filling.
- Brush the folded-over edges with the milk or cream. Bake until the border is golden and the cheese is bubbly and golden brown, 25 to 30 minutes.
- Serve immediately. Serves four as a first course, or six to eight as an appetizer
Note: If the cheese is ripe and runny, then use spoonfuls of the cheese or instead use grated Monterey Jack, mozzarella, or a young Provolone.