Warning! You'll want to immediately devour these mini galettes as soon as they come out of the oven. The crust deliciously crumbles as the saltiness of the feta and the summer squash melts in your mouth, and all mingles with the fresh woodiness of the thyme. Not only are these delicious, but you'll also get your serving of whole grains! And flour made with whole grains is more nutritious and higher in fiber.
These galettes are wonderful as a meal with a side salad, brunch or dinner, alike. But I can't deny I like them best for entertaining. They look elegant and rustic at the same time. I like to think this dough is quite forgiving so don't be intimidated by making dough from scratch. Don't have feta and crème fraîche on hand? No problem! Just substitute it for Parmesan to get that sharp, full-flavored bite.
mini summer squash whole wheat galettes with whipped feta & thyme
for the dough:
1 cup whole wheat flour
½ tsp. sea salt
½ tsp. baking soda
6 tbsp. unsalted butter, chilled, cut into ½-inch pieces
1 tsp. apple cider vinegar
2 tbsp. cold water
for the filling:
½ cup feta, crumbled (about 4 oz.)
¼ cup crème fraîche
½ a medium yellow squash
½ a medium zucchini
olive oil, for drizzling
thyme leaves, for sprinkling
Preheat the oven to 400°. In a food processor, pulse flour, salt and baking soda to combine. Add the butter and apple cider vinegar, pulse until the consistency of a coarse meal forms. Add 1 to 2 tbsp. cold water (I used 2 tbsp.) and pulse until the dough just starts to come together. Dip onto a lightly floured surface and pat together to make one large piece. Flatten into a disk, wrap in plastic and chill while you make the filling.
Wipe the food processor clean and add the feta and crème fraîche; process until smooth. With a mandoline or sharp knife, very thinly slice the squash into rounds (you want about 1 cup total).
On a floured surface, roll out the dough about an ⅛-inch thick. With a 4-inch pastry cutter, cut out 8 pieces; transfer to a baking sheet. You can do it in batches if needed, pressing dough together and rolling out again. On each piece, spread about 2 tsp. of the whipped feta leaving about a ½-inch border. Shingle the sliced squash on top of the whipped feta. Gently fold, pleat and press the dough over the edges of the squash. Drizzle with olive oil and season with pepper (no salt needed, feta is salty enough! If you’d like, finish with flaky sea salt once you taste). Bake 20 to 25 minutes until dough is golden brown and squash is golden around the edges. Sprinkle with thyme leaves while still warm.
*alternatively, you can roll the dough out to one large galette.
** if you’re looking for a vegan option, you can try making a vegan cheese with soaked cashews and nutritional yeast. For the dough, try swapping solid coconut oil for the butter.
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