Caramelized Zucchini Phyllo Pie with Corn & Herbs

This phyllo-crusted savory pie is packed with caramelized summer zucchini. It is a wonderful way to gobble up an abundance of fresh squash from the garden or your CSA share. 🙂 I loved that it was baked in a cast iron skillet too.

The recipe was adapted from thekitchn.com, contributed by Grace Elkus. We ate it for dinner with a green salad but it could also be served for a special brunch or lunch- an amazing summer meal.

Yield: Serves 6

  • 6 phyllo sheets from a 1-pound package of frozen phyllo dough (13×18-inch), thawed in the refrigerator overnight
  • 1 1/2 pounds zucchini (about 3 medium)
  • 2 medium-large shallots
  • 5 tablespoons olive oil, divided
  • 2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 tablespoon water
  • 2 large eggs
  • 1/4 cup tightly-packed coarsely chopped fresh basil leaves, plus whole leaves for garnish
  • 3 tablespoons coarsely chopped fresh dill
  • 1 1/2 ounces Parmesan cheese (1 scant cup freshly grated)
  • 1 1/2 cups fresh or frozen corn kernels (from about 2 ears fresh)
  • 3 ounces feta cheese (about 1/3 cup crumbled)
  • hot sauce, for serving (optional)
  1. Thaw 1 (1-pound) package phyllo dough overnight in the refrigerator, if needed (if there are two interior packages, just thaw one). Unroll and stack 6 of the phyllo sheets on a large baking sheet. Cover with plastic wrap, wax paper, or a damp kitchen towel and leave at room temperature. Reroll the remaining phyllo sheets, place in a gallon-size zip-top freezer bag, and refreeze for another use. (I covered it with a damp paper towel topped with plastic wrap.)
  2. Trim the ends off 1 1/2 pounds zucchini. Slice each in half crosswise, then halve lengthwise. Slice lengthwise into thin planks. Place in a large bowl.
  3. Halve and thinly slice 2 shallots. Add to the bowl with the zucchini.
  4. Heat 3 tablespoons of the olive oil in a 10-inch cast iron or straight-sided ovensafe skillet over medium-high heat until shimmering. Add the zucchini and shallots (reserve the bowl), season with 1 1/2 teaspoons of the kosher salt and 1/4 teaspoon of the black pepper, and toss to coat in the oil as best you can (the pan will be very full).
  5. Cook, stirring occasionally, until the squash and shallots are slightly caramelized and beginning to stick to the pan, 12 to 15 minutes.
  6. Reduce the heat to medium, add 1 tablespoon water, and continue to cook 5 minutes more, scraping up the flavorful stuck-on bits as you go.
  7. While the squash cooks, arrange a rack in the lower third of the oven and heat the oven to 400°F, preferably on convection.
  8. Whisk 2 large eggs in a large bowl.
  9. Prep and add the following to the eggs in the bowl: Coarsely chop fresh basil leaves until you have 1/4 tightly-packed cup. Coarsely chop fresh dill until you have 3 tablespoons. Finely grate Parmesan cheese until you have 1 scant cup, if needed. If using fresh corn, remove the husks and cut the kernels from the cobs (about 1 1/2 cups). Crumble in 3 ounces feta cheese. Season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  10. When the squash is ready, add it to the bowl and stir to combine.
  11. Pour the remaining 2 tablespoons olive oil into a small bowl, for brushing. Wipe the skillet clean and brush with a thin layer of the oil.
  12. Working quickly to prevent the phyllo from dying out, transfer 2 phyllo sheets to the skillet, overlapping them to completely cover the bottom and sides of the pan, folding any overhang into the pan. (Keep the remaining phyllo covered). Brush lightly with olive oil.
  13. Place a third phyllo sheet in the skillet so that half is hanging over the rim. Repeat with the remaining 3 sheets, arranging them so they completely cover the rim of the skillet.
  14. Spread the zucchini mixture into the skillet in an even layer.
  15. Fold and crimp the overhanging phyllo toward the center, leaving the center 4 inches exposed.
  16. Gently brush any remaining oil over the phyllo.
  17. Bake until the phyllo is golden brown and crispy and the center is slightly puffed and set, 24 to 30 minutes.
  18. Let sit 10 minutes before slicing.
  19. Top with torn fresh basil leaves. Serve with hot sauce, if desired.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Ina Garten’s Caramelized Onion, Tomato & Goat Cheese Tarts

One of my friends frequently serves these tarts when entertaining with rave reviews. She describes them as “flavor bombs!” 🙂 I loved them so much, I have also served them on more than one occasion myself.

The tarts can be formed into rectangles on sheet pans, or into rounds on pizza tins. Square pieces are perfect appetizer portions. As they are a bit time consuming to prepare, the tarts can be assembled a day prior to baking and serving. To limit the amount of moisture on the crust, it is important to not to incorporate too many tomatoes.

The recipe was adapted from Barefoot Contessa Back to Basics, via Food Network.com, contributed by Ina Garten. I doubled the recipe, modified the proportions, and made large tarts rather than individual tarts.

Yield: Two 12-inch tarts

  • 1 package (17.3 ounces/2 sheets) puff pastry, defrosted
  • extra virgin olive oil
  • 8 cups thinly sliced yellow onions (about 3 large onions)
  • 6 large garlic cloves, cut into thin slivers
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons dry white wine
  • 4 teaspoons minced fresh thyme leaves
  • 1/2 cup freshly grated Parmesan, plus more for garnish
  • 6 to 8 ounces garlic-and-herb goat cheese (I used Trader Joe’s herb-goat cheese)
  • 1 pound Campari or small “on-the-vine” tomatoes (about 3 per tart), or 2 large tomatoes, cut into 8 (1/4-inch-thick) slices
  • 6 tablespoons julienned basil leaves, divided
  1. Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 12 by 12-inch square. Fold the corners in to form a circle. Repeat with the second pastry sheet. (Alternatively, the pastry can be kept in a rectangle, lightly rolled until smooth.)
  2. Place the pastry circles on 2 pizza pans lined with parchment paper and refrigerate until ready to use. (If using rectangles, place the pastry on 2 rimmed sheet pans lined with parchment paper.)
  3. Preheat the oven to 425 degrees F, preferably on convection.
  4. Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet.
  5. Add 1 teaspoon salt, 1/2 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
  6. Using a sharp paring knife, score a 1/4-inch-wide border around each pastry.
  7. Prick the pastry inside the score lines with the tines of a fork and sprinkle 4 tablespoons of grated Parmesan on each round, staying inside the scored border.
  8. Place 1/2 of the onion mixture on each tart, again staying within the scored edge.
  9. On each tart, crumble 3 to 4 ounces of goat cheese on top of the onions.
  10. Place tomato slices over each tart. Brush the tomatoes lightly with olive oil and sprinkle each with 2 T basil, salt, and pepper.
  11. Finally, scatter 4 or 5 shards of Parmesan on each tart.
  12. Bake for 25 minutes on convection, or until the pastry is golden brown. The bottom pan may need an extra few minutes in the oven.
  13. After removing from the oven, garnish each tart with the remaining tablespoon of basil and more grated Parmesan.
  14. Serve hot or warm.

Pear and Almond Tart

I served this elegant tart on Thanksgiving Eve this year. It was very well received! The classic combination of pears and almonds was absolutely delicious.

This recipe was adapted from Dolester Miles’ recipe in Frank Stitt’s Southern Table: Recipes and Traditions from Highlands Bar and Grill, via The Washington Post. The restaurant is located in Birmingham, Alabama. I used poaching liquid instead of rum in the filling and reduced the baking time. Wonderful!

Yield: 8 servings

For the Crust:

  • 1 cup plus 3 T flour, plus more for the work surface
  • 1/8 teaspoon kosher salt
  • 6 tablespoons (3/4 stick) cold, unsalted butter, cut into cubes
  • 1 large egg, lightly beaten

For the Pears:

  • 3 cups granulated sugar
  • 6 cups water
  • half a vanilla bean, split
  • one 3-inch cinnamon stick
  • 5 (large) to 6 almost-ripe, firm pears, such as Bartlett, Anjou or Bosc, peeled, halved lengthwise and cored

For the Filling:

  • 8 T (1 stick) unsalted butter, at room temperature
  • 1/4 cup sugar
  • 1 large egg
  • 1 cup finely ground blanched almonds
  • 1 tablespoon all-purpose flour
  • 3 T Calvados, dark rum, or poaching liquid
  • 1 teaspoon pure almond extract
  • 1/4 cup blanched/slivered or sliced almonds, toasted, for garnish

To Make the Crust:

  1. Use cooking oil spray to grease a 10-inch tart pan with a removable bottom.
  2. Place the flour in a food processor.
  3. Sprinkle the salt and cubes of butter into the flour. Pulse until the butter is pea-sized.
  4. Pour the egg over the mixture; pulse just until the dough begins to come together.
  5. Turn the dough out onto the counter, and then gather it into a disk.
  6. Cover with plastic wrap and refrigerate for at least an hour, or up to 1 day.
  7. Lightly flour a work surface. Unwrap and roll the dough out into a 12-inch round. (I roll the dough out between 2 sheets of plastic wrap.)
  8. Transfer it to the tart pan, using your fingertips to line the pan with the dough. Trim the edges even with the rim of the pan.
  9. Cover with plastic wrap and refrigerate until you are ready to bake.

To Poach the Pears:

  1. Combine the sugar, water, vanilla bean and cinnamon stick in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and cook for 15 minutes.
  2. Add the pears; once the liquid begins to bubble at the edges, cook the pears for 15 to 20 minutes, until they are tender and the tip of a paring knife slips into them easily. Let them cool in their liquid. Discard the cinnamon stick and vanilla bean.

To Make the Filling and Finish the Tart:

  1. When ready to assemble, make the filling: Preheat the oven to 425 degrees, preferably on convection.
  2. Toast the almonds in a small, dry skillet over medium-low heat for several minutes, until fragrant and lightly browned, shaking the pan occasionally to avoid scorching. Cool completely before using for the topping.
  3. Combine the butter and sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for several minutes, until light and fluffy.
  4. Reduce the speed to low; add the egg, ground almonds, flour, Calvados, rum, or poaching liquid and the almond extract. Beat for about 2 minutes, until smooth.
  5. Remove the tart shell from the refrigerator. Unwrap and pour in the filling, spreading it evenly.
  6. Remove the pears from the poaching liquid, placing them in a colander set over a bowl. Reserve 1 cup of the poaching liquid for this recipe; reserve and refrigerate the rest for poaching more fruit later.
  7. Place the pears cut sides down on the tart filling, side by side with the narrow ends facing in, until the entire surface of the tart is covered with pears. Cover the edge of the tart to prevent over-browning and bake (middle rack) for about 28 to 30 minutes, until golden brown.
  8. Meanwhile, cook the reserved cup of poaching liquid in a small saucepan over high heat until it has reduced to a glaze – about 2 to 3 tablespoons total. Remove from the heat.
  9. Once the tart comes out of the oven, brush it with the glaze, then scatter the toasted almonds evenly over the top. Serve warm, or at room temperature.

Note: The dough needs to be refrigerated for at least 1 hour and up to 1 day. The pears can be stored in their cooking liquid in the refrigerator for up to 3 days. The poaching liquid can be reused.

Corn, Bacon & Cheddar Pie

I do have a few more desserts to share, but I am interrupting those posts to share this amazing savory pie. It was ridiculously good. Worth every calorie in every indulgent bite. 🙂

This recipe was adapted from The New York Times, contributed by Melissa Clark.  I incorporated whole wheat pastry flour in the cornmeal crust (delicious) and adapted the method.

I made it with fresh sweet corn but I can imagine it would also be wonderful with frozen corn. We ate it with roasted potatoes and a giant green salad- a very satisfying meal. Fluffy and fabulous!

Yield: Serves 6 to 8

For the Crust:

  • 1/2 cup/65 grams all-purpose flour, plus more for rolling
  • 1/2 cup/65 grams whole wheat pastry flour (can substitute all-purpose)
  • 1/4 cup/40 grams cornmeal or polenta/grits
  • 1/4 tsp fine sea salt
  • 1/2 cup/115 grams cold unsalted butter (1 stick), cubed
  • 3 to 6 tablespoons ice water

For the Filling:

  • 1/2 large or 1 small red onion
  • 1 T fresh lime juice, plus more to taste (from 1/2 lime)
  • 1/2 tsp fine sea salt, plus more as needed
  • pinch of granulated sugar
  • 4 ounces bacon (4 slices), diced
  • 1 1/2 cups fresh or frozen corn kernels (from 2 ears if fresh)
  • 2 T chopped pickled jalapeño, plus more slices for topping (I used Trader Joe’s Fire Roasted Green Chilies)
  • 1 cup heavy cream
  • 1/2 cup sour cream or plain Greek yogurt
  • 3 large eggs
  • 3/4 cup coarsely shredded sharp Cheddar (3 ounces)
  • 3 T chopped parsley

To Prepare the Crust:

  1. In the bowl of a food processor fitted with the blade attachment, or in a large bowl, pulse or mix together flour(s), cornmeal and salt until combined.
  2. Add butter, and either pulse or use your finger to smoosh it in until butter is the size of lima beans.
  3. Add ice water, 1 tablespoon at a time, and pulse or mix just until dough comes together. There should still be large flecks of butter left in dough.
  4. Shape dough into a disk and wrap in plastic wrap. (At this point, I placed the disk in the refrigerator for about 10 minutes.)
  5. Between 2 layers of plastic wrap, or on a lightly floured surface, roll out dough into a 12-inch circle.
  6. Transfer dough to a 9-inch deep pie plate; trim and crimp edges. Refrigerate at least 1 hour before baking. (Dough can be made up to 5 days ahead.)(I made the dough the night before.)

To Make the Filling and Finish the Pie:

  1. Heat oven to 425 degrees, preferably on convection.
  2. Place the pie dish on a rimmed baking sheet. Prick the bottom of the pie crust with a fork. Line with foil or parchment paper and fill with pie weights, dried beans or rice. Bake for 15 minutes.
  3. Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 4 to 7 minutes more.
  4. Reduce oven temperature to 375 degrees, preferably on convection.
  5. While crust is chilling and baking, prepare the filling: Cut red onion in half across the equator (not root to stem), then from the center, cut out two very thin, round slices. Separate onion slices into rings and put them in a bowl with lime juice and a pinch each of salt and sugar. Set aside while you assemble the rest of the tart. (I used half-moons because I used 1/2 of a red onion.)
  6. Coarsely chop remaining onion and set aside. (I used half-moons in the filling as well.)
  7. Scatter diced bacon in a cold 12-inch skillet. (I used a cast iron skillet.) Turn heat to medium, and cook until the bacon is golden and the fat has rendered, 8 to 14 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate. Leave fat in the skillet.
  8. Stir chopped onion into pan with bacon fat and place over medium heat. Sauté until golden-edged and translucent, about 6 minutes.
  9. Stir in corn, 1/2 teaspoon salt and chopped pickled jalapeño. Cook until corn is tender, 2 to 5 minutes.
  10. Remove from heat and scoop 1/2 cup corn mixture into a blender. (I used a Vitamix.)
  11. Add cream, sour cream and eggs. Blend until you get a purée.
  12. Using a spatula, scrape corn purée back in pan with whole corn kernels.
  13. Stir in 1/2 cup Cheddar, the parsley and the cooked bacon.
  14. Scrape mixture into the baked pie shell.
  15. Top filling mixture with pickled red onion slices and jalapeño slices. Sprinkle with remaining 1/4 cup Cheddar.
  16. Cover the edge of the pie crust to prevent over-browning.
  17. Bake until puffed, golden and just set, 35 to 45 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.

Asparagus Frittata with Burrata & Herb Pesto

I used to be able to bribe my husband to eat a frittata for dinner by serving it with roasted potatoes… unfortunately, that bribe has worn thin. :/ A frittata topped with burrata was an easy sell! 🙂 This dish could be served for any meal of the day.

This recipe was adapted from The New York Times, contributed by David Tanis. The burrata brought it to the next level. Next time, I would make half of the pesto. We ate it with roasted potatoes and green salad. Nice.

Yield: 4 to 6 servings

  • 1 pound (1 small bunch) medium asparagus, tough bottoms removed
  • ½ cup extra-virgin olive oil
  • 1 cup basil leaves, plus a few small basil leaves for garnish
  • 1 cup flat-leaf parsley leaves
  • coarse salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 8 large eggs, lightly beaten
  • ¼ cup grated Parmesan cheese
  • 1-2 balls of fresh burrata, about 1/2 pound total, at room temperature
  1. Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal, or into julienne strips if preferred. Set aside.
  2. In blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.
  3. Put a 10-inch cast-iron skillet or other nonstick omelet pan over medium-high heat. When hot, add butter and swirl to coat pan, then add asparagus. Season with salt and pepper and cook, stirring for about a minute without browning.
  4. Quickly pour in eggs and stir with a wooden spoon, as if making scrambled eggs. Tilt pan and lift mixture at the edges to allow any runny egg from the top to make its way to the bottom. After 3 or 4 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese.
  5. Lay a lid over the skillet, and turn off the heat. Leave for a minute or so, until frittata is moist and just done. (Alternatively, place pan under a hot broiler for a minute or so.)
  6. Set whole burrata in the center of frittata. Drizzle with herb pesto. Pierce burrata with tip of a knife and spoon contents over frittata.
  7. Cut frittata into wedges and serve directly from pan, garnished with basil leaves.

I’m sharing my burrata frittata at Angie’s Fiesta Friday #227 this week, co-hosted by Lizet @Chipa by the Dozen and Jhuls @The Not so Creative Cook. Enjoy!

One Year Ago: Three Cheese Crepe Manicotti

Two Years Ago: Buckwheat Crepes with Asparagus, Gruyère & Prosciutto

Three Years Ago: Asparagus with Fava Beans & Toasted Almonds and Seared Scallop Bites

Four Years Ago: Gnocchi with Bacon & Tomatoes

Five Years Ago: Vidalia Onion Tart and Spicy Roasted Shrimp & Broccoli Rabe

Corn & Lobster Tart

What a lovely summer meal! After having sourdough baguette slices slathered with brie as an appetizer, we ate this flavorful tart and a green salad dressed with buttermilk-herb dressing for dinner. It could also be served as a special appetizer- perfect with a glass of rosé or white wine. We had fresh strawberry pie with vanilla ice cream for dessert. Eating pie for dinner and dessert was incredibly indulgent and fabulous… I would recommend it. 🙂

This recipe was adapted from The New York Times, contributed by Florence Fabricant. I used a Trader Joe’s pie crust as a shortcut. I also substituted 2 lobster tails for a whole lobster and used a Vidalia onion and parsley in the filling. Delicious.

Yield: 4 to 6 servings

  • pastry for a 9-inch tart
  • 1 tablespoon unsalted butter
  • ½ cup finely chopped sweet onion
  • 1½ cups fresh corn kernels (from 2 ears)
  • 1 tablespoon finely chopped fresh tarragon or parsley
  • pinch cayenne
  • ¾ cup whole milk
  • 2 large eggs, beaten
  • ¼ cup heavy cream
  • 1 1 1/4-pound lobster boiled or steamed, shucked and diced (I used 2 lobster tails (1 pound total weight)
  • grated zest of 1 lemon
  • coarse salt and freshly ground black pepper
  1. Heat oven to 425 degrees, preferably on convection.
  2. Roll out pastry between layers of plastic wrap or on a lightly floured surface. Fit into a 9-inch straight-sided tart pan or a pie pan.
  3. Prick bottom, line with parchment and foil and add pastry weights.
  4. Bake 10 minutes, until pastry starts to look dry. Remove foil and weights and bake 5 or so minutes more, until pastry is lightly colored. Remove from oven but leave oven on.
  5. While the crust is par-baking, cook the lobster meat. I cooked the lobster tails in boiling, salted water for 8 minutes. (1 minute per ounce- each tail was about 1/2 pound.) When cool enough to handle, cut off the shell and coarsely dice the meat.
  6. Melt butter in a saucepan. Add onion and cook on low until soft but not brown, about 5 minutes.
  7. Stir in corn, tarragon or parsley and cayenne.
  8. Stir in milk. Bring to a simmer. Remove from heat.
  9. In a bowl, beat eggs and cream together and slowly stir into the pan.
  10. Add lobster. Stir in lemon zest and season with salt and pepper.
  11. Ladle mixture into prepared tart shell. Bake 10 minutes.
  12. Reduce heat to 350 degrees and bake about 20 minutes more, until top is firm to the touch and very lightly browned, and a knife inserted in the filling comes out clean.
  13. Remove from oven and let rest 10 minutes before serving.

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Curried Squash Galette

I made this galette for myself. I really did- which rarely (read: never) happens. As soon as I saw the recipe I had to make it. Such a seasonal and pretty vegetarian meal. The perfect use for my CSA butternut squash and red onions too. It took me a week to enjoy it and was worth every flavorful bite.

The crust was super flaky and fabulous thanks to grating frozen butter into the dry ingredients. Genius. I made the crust days in advance and kept it well wrapped in the refrigerator without any issues as well.

This recipe was adapted from Food and Wine, contributed by Justin Chapple. I used all butternut squash instead of a combination of varieties. I also adapted the crust preparation as well as the baking times for a convection oven. Lovely!

I am sharing this at Angie’s Fiesta Friday #142 this week, co-hosted by Elaine @foodbod and Michelle @O Blog Off. Enjoy!

Yield: Serves 6 to 8

For the Dough:

  • 1 1/4 cups all-purpose flour
  • coarse salt and freshly ground black pepper
  • 1 stick unsalted butter, frozen
  • ice water

For the Filling:

  • 2 pounds butternut squash (or a combination of kabocha & butternut squash), peeled, seeded and cut into 1/4-inch-thick slices
  • 1 large red onion, cut through the core into 1/2-inch wedges
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons Madras curry powder
  • coarse salt and freshly ground black pepper
  • 1/2 cup sour cream (light okay)
  • 1/2 cup finely shredded aged Manchego Anejo cheese, plus more for serving

 

 

 

 

To Make the Dough:

  1. In a large bowl, whisk the flour with 3/4 teaspoon each of salt and pepper.
  2. Working over the bowl, grate the frozen butter on the large holes of a box grater. Gently toss the grated butter in the flour.
  3. Stir in 1/3 cup of ice water until the dough is evenly moistened.
  4. Scrape out onto a sheet of plastic wrap. Gather up any crumbs and knead gently just until the dough comes together.
  5. Pat into a disk, wrap in plastic and refrigerate until chilled, about 1 hour, or up to several days in advance.

To Make the Filling:

  1. Preheat the oven to 425°, preferably on convection.
  2. On a large rimmed baking sheet, toss the squash and the onion with the olive oil and curry powder. Season generously with salt and pepper. Roast for 15 to 20 minutes, until the squash is tender but not falling apart. Let cool.
  3. Increase the oven temperature to 450°.
  4. Lightly flour the dough and place between sheets of plastic wrap. Roll out the dough to a 14-inch round.
  5. Remove the top layer of plastic wrap and replace with a piece of parchment paper large enough to line a rimmed baking sheet. Invert and carefully transfer to a baking sheet.
  6. Spread the sour cream over the dough, leaving a 1 1/2-inch border.
  7. Sprinkle 1/4 cup of the cheese on top.
  8. Arrange the squash and onion over the sour cream and sprinkle the remaining 1/4 cup of cheese on top.
  9. Fold the pastry edge up and over the vegetables to create a 1 1/2-inch border.
  10. Bake the squash galette for 25 to 35 minutes, until the crust is browned; let cool slightly.
  11. Sprinkle with shredded cheese, cut into wedges and serve warm.

Make Ahead: The galette can be made a few hours early and rewarmed before serving.

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