Fresh Tomato and Squash Galette

Ingredients and Weight:

• 1 sheet puff pastry (17.3 oz / 500 g)
• 2 medium tomatoes (10.6 oz / 300 g), thinly sliced
• 1 medium yellow squash (10.6 oz / 300 g), thinly sliced
• 1/2 cup thinly sliced red onion (4 oz / 113 g)
• 1/4 cup freshly chopped basil (0.5 oz / 15 g)
• 1/4 cup freshly chopped thyme (0.25 oz / 7 g)
• 1 clove garlic, minced (0.15 oz / 4 g)
• 1/4 cup grated Parmesan cheese (1.8 oz / 50 g)
• 1/4 cup crumbled goat cheese (1.8 oz / 50 g)
• 1 large egg, beaten
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

25-30 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Preheat oven to 425°F (220°C).
2. Unfold the puff pastry sheet on a lightly floured surface.
3. In a large bowl, combine the tomatoes, squash, onion, basil, thyme, garlic, Parmesan cheese, goat cheese, salt, and pepper. Toss well.
4. Transfer the vegetable mixture to the center of the puff pastry, leaving a 1-inch border around the edges.
5. Fold the edges of the pastry over the vegetables, pressing down to seal.
6. Brush the beaten egg over the crust.
7. Transfer the galette to a baking sheet and bake for 25-30 minutes, or until the crust is golden brown and the vegetables are tender.

Nutritional Information:

Per serving (1/8 of galette):

• Calories: 350
• Fat: 18 g
• Saturated Fat: 7 g
• Cholesterol: 45 mg
• Sodium: 300 mg
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 10 g

Dish Characteristics:

• Savory
• Flaky crust
• Refreshing with tomatoes and squash
• Herbaceous notes from basil and thyme
• Rich with Parmesan and goat cheese

User Comments:

• "This was a delicious and easy meal. The crust was so flaky and the filling was flavorful."
• "I love the combination of tomatoes and squash in this galette. It's a great summer dish."
• "The herbs really make this dish. I used fresh oregano instead of thyme and it was perfect."

Special Precautions and Tips:

• If you don't have puff pastry, you can use a refrigerated pizza dough instead.
• To make the crust extra crispy, pre-bake it for 10 minutes before adding the filling.
• Let the galette cool for a few minutes before slicing to prevent the filling from running out.