RECIPE: Fresh Summer Galette

Want to make a summery dish for your next family event? Try this Fresh Summer Galette recipe with your favorite rosé:

Serves 4. Cook and prep time = 2 hours


  • 1 premade pie crust
  • 4 plum tomatoes, thinly sliced
  • 1 zucchini or summer squash, thinly sliced
  • 1 cup ricotta
  • 2 sprigs thyme, leaves minced
  • ¼ cup olive oil
  • Salt and pepper
  • 1 egg, beaten
  • ¼ tsp crushed red pepper flakes
  • ¼ cup grated parmesan


On a baking sheet with parchment paper, lay tomato slices in one layer and drizzle with oil. Roast at 375 degrees until tomatoes have dried a bit. Remove and let cool. Use a rolling pin to roll the pie crust to 14 inches in diameter. Make sure the thickness across the crust is even. Move the crust to a baking tray with parchment paper. In a bowl, combine cheeses, pepper flakes, ¼ tsp salt, ¼ tsp pepper, and thyme. Working from the middle, add ½ the mixture to the pie. Then, shingle the tomatoes and sliced squash and spread a thin layer of the cheese mix on top. Taking the edge of the dough closest to you, bring up the edge so it covers 2 inches of the middle. Rotate the pie, and repeat the pleating in 1 direction, using egg to adhere crust onto itself. Brush egg onto the new top crust and bake at 400 degrees for 40 minutes, until crust is fully crisped. Rest for 5 minutes before serving.

Now, all you need is the wine! Find the perfect rosé to pair this meal with by shopping WTSO today.


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