Teleme, Squash & Onion Galette

This is a great appetizer and a great way to utilize the excess squash from your garden. If you can’t find Teleme cheese, you can substitute Monterey Jack, mozzarella or provolone.

Dough Ingredients:

1 cup all-purpose flour

1/8  teaspoon salt

1/8 teaspoon sugar

6 tablespoons unsalted butter

3 to 4 tablespoons of ice water

Topping Ingredients:

1 tablespoon olive oil

1/3 cup yellow onion – thinly sliced

1 cup yellow summer squash – sliced ¼ inch thick

1 tablespoon fresh thyme or 1½ teaspoons crushed dried thyme

¼ teaspoon salt

1/8 teaspoon black or white pepper

4 ounces Teleme cheese – coarsely grated

1 tablespoon milk

Directions:

Preheat oven to 400 degrees.

Mix together the flour, salt and sugar. Cut in the butter until the mixture resembles small peas. Sprinkle one tablespoon of ice water over the mixture; gently toss with a fork. Push the moistened dough to the side of the bowl. Repeat adding one tablespoon of ice water at a time until all the dough is moistened—then form it into a ball. Flatten the dough, cover it with plastic wrap, and chill for a couple of hours. 

In a medium skillet, heat oil over medium-high heat. Add onion and squash. Cook and stir for two minutes. Add thyme, salt, and pepper. Cook and stir for three to five minutes longer or until the vegetables are tender but not browned. Set aside to cool.

On a lightly floured surface, roll out the dough to form a 9-inch circle about 1/8 inch thick. Place it in a shallow baking pan or on a 12-inch pizza pan. Spoon the vegetable mixture onto the center of the dough circle, leaving a 1½-inch border. Top the vegetable mixture with cheese. Fold the dough border back over the filling, keeping the middle open and uncovered. Brush the dough with milk.

Bake for 25 minutes or until golden brown.

Chef Randy Graham, the healthy chef. Providing consistently good vegetarian comfort food recipes. See his cookbooks at Amazon.