Make the crust: For the Crust: Whisk together 2 cups flour, 1 tsp dried thyme, 1/2 tsp salt, and a dash of pepper. Using your hands work in 6 Tb very cold butter until flakes are formed. Then add a scant 1/3 cup of ice water until the dough comes together. Kneed the dough into a ball and form into a disk. Cover in plastic and chill for at least 30 minutes.
- 2-3 medium summer squash
- 4 oz of herbed goat cheese
- one onion,
- a few sprigs of fresh thyme
- 2 Tb butter
- the chilled dough.
After preparing the dough, the onions must be melted before cooking. In a non-stick skillet heat 2 Tb butter. When the butter starts to foam, add the onions and cook until translucent. About 10 minutes. Set aside and let cool slightly.
Preheat oven to 425°F.
Roll out the dough into a 1/4 thick round or oval. Place on a lined baking sheet and let rest in the freezer until you’re ready to assemble the galette. Slice the squash into rounds and cook in olive oil until just tender. Assemble the galette by spreading the onions around the crust leaving a 1 1/2 inch space around the edge. Then sprinkle the goat cheese evenly on top of the onions. Finish by placing the squash rounds in a decorative pattern a top the cheese. I started from the outside edge inward. Carefully fold the crust edge up and pinch in place to form the galette. Sprinkle with salt, pepper, and a few fresh sprigs of thyme.
Bake in the oven for 30-40 minutes. The galette is done with the crust has a golden hue and is baked through. Let cool for 15 minutes before cutting into.