Summer squash galette

In the small saucepan, melt the butter of medium low heat. Then, sprinkle on the flour, stirring constantly. Cook, stirring constantly, for 2-3 minutes, to cook the flour. Off heat, add the boiling milk at once, and stir to combine. Bring the mixture to a rolling simmer, stirring constantly until the béchamel has thickened. (The sauce should nicely coat the back of the spoon.) Off heat, add 2-3 tbsp of tomato paste (to taste), and the parmesan. Stir to combine. Season to taste with salt, pepper, and white wine vinegar. Cover and set aside for later use.

Remove the ends of the squash, and slice into 1/4 inch rounds. Place in colander or strainer, and generously salt, tossing to cover every round. Let stand for at least 30 minutes in the sink.

Slice the onion, and smash the garlic clove (discarding the skin). Sautee the onion and garlic in olive oil over medium heat, until the onion has softened but not taken on any color.

Dry the squash thoroughly with paper towels.

Heat the olive oil over medium heat in the same sautee pan in which the onions were cooked until the oil is shimmering. Add the squash, and cook 1-2 minutes per side, or until each side has taken on a light brown color. (Do no overcrowd the pan; work in batches if needed.) Transfer to the sheet pan with paper towels and let cool.

In the mixing bowl, use the whisk to combine the 2 cups of flour with the sugar and salt. Cube the two sticks of butter by halving them length wise, and then widthwise into 1/4 inch pieces. Add the butter to the mixing bowl. Optionally, put on your gloves. (I find the gloves make hand mixing easier, and reduce some heat transfer from your hands to the butter, which must remain cold throughout the mixing process.) Using the tips of your fingers, quickly rub the butter into the flour, occasionally using your fingers to toss the flour mixture. (Think of picking up sand on the beach, and letting it run through your fingers.) The butter has been sufficiently rubbed into the flour when pea sized flakes appear, and all of the flour has turned a pale yellow color from the butter. Add a scant few tablespoons of ice water to the bowl. Cup your hands like LEGO figures, and bring the dough together into a rough ball. Add more ice water as needed to bring all of the flour mixture together. Turn the mixture out onto the cutting board or counter. Flour generously from the reserved 1/2 cup. Using the heel of your hand, press the dough down and away from you, until it forms a 6 inch long skid mark on your work surface. Gather the dough back into a ball, and knead with the heel of your hand—pressing down, away, and regathering the dough—for 1 minute. Form into an oblong disc, about 5” across. Cover in plastic wrap, and chill for 1 hour and 30 minutes, or until the dough is firm to the touch but not hard.

Return the chilled pastry dough to your chosen work surface. Generously flour, and knead briefly. Then roll the dough into a 11-12 inch diameter circle. Place the dough onto the butter’d or parchment paper’d baking sheet. (In other words, don’t do what I do in the video.) Brush the entirety of the circle with egg wash. Using the offset spatula or the bottom of a large spoon, spread a thin layer of the béchamel onto the pastry, forming a 9-10 diameter circle of béchamel in the center of the pastry. Add a thin layer of squash on top of the béchamel circle. Cover the squash in a thin layer of béchamel. Cover the béchamel in the onion and garlic mixture. Add another layer of béchamel. Add another layer of squash. Repeat until your ingredients have been exhausted.

“Close” the galette by lifting the excess dough over the filling. Egg wash the outside of the pastry. Place the galette (tray and all) in the fridge for 20-30 minutes, to allow the butter in the pastry dough to chill before baking.

Preheat the oven to 450 degrees. Bake the galette for 15 minutes, and then lower the heat to 400. Bake another 45 minutes, or until the dough has nicely browned on top and bottom. Use the tin foil to cover the galette if it is browning too quickly. Optionally, in the last 10 minutes of baking, grate Parmesan cheese over the galette. Let cool for 20-30 minutes before cutting. The galette will be extremely hot. Garnish with the optional herbs and additional Parmesan. Enjoy.