Best Squash And Tomato Galette Recipes

SQUASH AND TOMATO GALETTE

Steps:

• Heat grill.
• In a large bowl, toss yellow squash and zucchini slices with oil and salt.
• Grill vegetables, turning once until cooked through, about 10 minutes.
• Let cool.
• Heat oven to 400 degrees.
• On lightly floured surface, roll piecrust into a 14" circle.
• Carefully transfer to a baking sheet.
• In small bowl, combine cheese, bread crumbs and basil.
• Spread mixture in a 9" circle in middle of piecrust.
• Arrange half of the grilled vegetable slices in spoke fashion to cover cheese mixture.
• Place tomato slices over squash.
• Arrange remaining squash slices over tomatoes.
• Fold outer edge of dough over vegetables to make top layer of crust.
• Brush top with the beaten egg white.
• Bake 30 minutes or until crust is golden brown.
• Serve warm or at room temperature.

PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL

Steps:

• Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
• Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.

YELLOW SQUASH AND TOMATOES

Steps:

• In a large skillet, saute squash in oil until tender. Add the tomatoes, basil, pepper and salt. Reduce heat to medium; cook 1-2 minutes longer or until heated through.