Who said lattice work should be reserved for pie only?
I think summer squash deserves to be beautiful too, don’t you? And besides being impressive for your guests, hidden beneath the lattice is something even tastier… three types of cheese! Yes you read that right, mozzarella, Parmesan and feta make this galette extra cheesy, which translates to delicious!
And yes, I know you are thinking it. Amanda is obsessed with galettes. Well yes it certainly appears so, doesn’t it. I think what this is telling me is I have to either try my hand with years, or making pie crust. Which one should I start with? But you should certainly enjoy all my galettes with me. Which has been your favorite so far? Sweet Potato Beet & Goat Cheese Galette, Fig & Burrata Galette with Kale Walnut Pesto, and for something sweet, an Apricot Galette.
Summer Squash Lattice Galette
Beautiful lattice works makes this galette almost two beautiful to eat
- 1/2 cup flour
- 3/4 cup whole wheat flour
- 1/2 cup butter cold, cut into cubes
- 1/4 cup cold water
- 1/4 cup plain nonfat greek yogurt
- 2 summer squash, two colors
- 1/4 cup shredded mozzarella
- 1/4 cup feta
- 1/4 cup Parmesan divided
- salt and peper to taste
In a large bowl, add both flours, butter, and greek yogurt. use a fork or a pastry cutter to combine ingredients.
Add the water to the bowl and continue to combine.
Place the dough on plastic wrap and wrap tightly, place in refrigerate for at least an hour or overnight.
Preheat the oven to 400 degrees Fahrenheit.
Use a mandolin to slide the summer squash into ribbons.
Spray a baking sheet and move the crust to the baking sheet.
After an hour/night, take out the dough. Flour your surface and roll our the crust.
Add the three cheeses to the dough. Save some Parmesan to use at the end.
Use the summer squash to make a lattice, weaving each piece under and over.
Pinch the edges into a crust.
Cook in the oven for 35-40 minutes.
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