Well, you can only eat so many zucchini and carrot cupcakes, really. Another week and another couple of pounds of squash came. I tried zucchini bread that was a massive failure. It happens. Then, this squash and goat cheese tart, like a phoenix, came rising from its ashes.
The galette dough is from From Harvest to Heat. Oh it is a luscious book. When I first read through this dough recipe my face squished up with uncertainty. Granted, I love crème fresh, but it sounded like a lot of moisture. Generally, I’m a 1 cup flour to 1 stick of butter with a little salt and cream tart dough girl. This even called for baking powder! I was wrong to doubt it. It was amazing. I’m still pretty crazy about the cornmeal in this tomato galette recipe, but the crème fresh dough was still fab. (I subbed ½ of the flour with whole wheat pastry flour, but you can skip this if you don’t have any around the house.)
I sprinkled some finely chopped garlic scapes and flat leaf parsley, also from the CSA this week, on the goat cheese before I layered in the squash. It would be cool to try whatever fresh herbs you happen to have around. Whatever goes; it is basically a lowbrow tart. Have fun with it!
Summer Squash and Goat Cheese Galette
Crust adapted from From Harvest to Heat, recipe by Naomi Pomeroy, Beast in Portland, Oregon.
Download Summer squash and goat cheese tart
½ cup all purpose flour
½ cup whole wheat pastry flour
1 teaspoon baking powder
½ teaspoon kosher or sea salt
1 stick (8 tablespoons) unsalted butter, cold and cubed
½ cup crème fresh
3 to 4 ounces goat cheese
Handful of fresh parsley, chopped
1 garlic scape, diced
2 medium summer squashes, thinly sliced on a diagonal
If you are using a food processor, sift the flours and baking powder into the bowl of the food processor. Sprinkle in the salt, and process to combine. Scatter the butter into you flour mixture, and pulse until the butter is about the size of a pea. Add in the crème fresh, and pulse until mixture is well moistened.
If you are using a pastry blender, sift the flours and baking powder into a large bowl. Whisk in the salt. Scatter the butter into the flour mixture; cut butter in with the pastry blender (or two knives) until it is about the size of a pea. Gently stir in the crème fresh.
Turn out onto a floured surface, and kneed lightly. Bring dough into a ball, and flatten into a disk. Refrigerate for 2 hours or longer.
Preheat over to 350º F. Line a cookie sheet, preferably rimless, with parchment paper.
After dough has chilled, on a well floured surface roll it out into a 12 inch circle, about 1/8 inch thick. Drape dough over your rolling pin, and transfer dough to the parchment lined cookie sheet. Crumble the goat cheese onto the center of the dough, leaving about a 3 inch boarder all around. Sprinkle the parsley and garlic scape over the goat cheese. Layer the squash over the cheese, slightly overlapping, in concentric circles. Gently fold the edges of the dough over the squash, pressing the folds together. Bake for 30 to 40 minutes, until the crust is golden. Let cool on a rack, and serve.
