Zucchini & Squash Galette

Thinly sliced zucchini and squash layered on top of a pesto cream cheese sauce and baked in a galette.

Has FedEx ever lost one of your packages? I ordered something from Amazon the other day and supposedly it was delivered on Saturday. The problem is, I don’t have it. It’s not on my porch, it’s not at my side door, it’s not in the bushes. It’s nowhere. Maybe my neighbor took it. Though I doubt they’d have much use for Clarisonic brush heads. So, today I had to start the claim process with FedEx to try to track it down.

That’s the random story you get because that’s what I’m thinking about.

Onto the galette. I didn’t really know what a galette was but I knew when Dorothy posted hers on Instagram, I wanted to eat it. Basically (in case you don’t know), a galette is a freeform, flat pie of sorts. A premade pie crust, a cream cheese & pesto mixture, topped with zucchini and squash. Making this couldn’t have been much easier and you could put whatever you want in it.

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Zucchini & Squash Galette

Created by Melissa Williams | Persnickety Plates

Servings: 4 servings

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Total Time: 35 minutes mins

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Thinly sliced zucchini and squash layered on top of a pesto cream cheese sauce and baked in a galette.

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Ingredients

 

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• ▢ 1 pie crust I used Pillsbury – they come in a pack of 2
• ▢ 2 oz cream cheese softened
• ▢ 2 Tablespoons pesto I used a premade or you can make your own
• ▢ 1 small zucchini
• ▢ 1 small squash
• ▢ salt & pepper to taste
• ▢ lemon pepper to taste

Instructions

• Preheat your oven to 400 degrees.
• Line a baking sheet with parchment paper or a silicone baking mat and set aside.
• Slice your zucchini and squash into thin rounds, trying to keep them the same thickness.
• In a small bowl, stir together the softened cream cheese and pesto until smooth.
• Unroll the pie crust onto the prepared baking sheet and spread the cream cheese mixture onto it, leaving about a 1/2″ border around the edges.
• Lay the squash and zucchini pieces over the top (I had a little of both the squash and zucchini left over).
• Sprinkle the top with a little salt and pepper (& lemon pepper if you’re me and like lemon pepper on just about everything).
• Fold the edges over to form a crust, gently pinching it together so it stays.
• Bake for 20-25 minutes or until the crust just begins to brown. Let it cool slightly before slicing.

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Source: Crazy for Crust