I feel very uncreative when it comes to summer squash, which is my own hang-up, I know. We’re only about three weeks into the squash deluge, and I’m already running low on ideas. So I was especially happy to see that Smitten Kitchen just posted a GORGEOUS Squash Galette, and decided to try it this week.
I made the recipe basically as written with only one change – I added shredded arugula to the top after baking for a little extra something and also (really) because I had some hanging around.
The crust is perfection. It is a bit labor intensive relative to what I usually make, but perfectly possible for a weekend. I did not roll mine out quite thin enough, and so it looks less full around the edges than the Smitten Kitchen version, but was still well beyond adequate for the purposes of eating. This recipe is special, and I know I will pull it out again.