BY CAROLINE CHAMBERS
Serves 4
Cook time: 10 minutes active, 40 minutes inactive
Tools:
Ingredients:
Preheat oven to 425°F.
Trim off the bottom of 2 pounds of zucchini and/or squash, then, holding them by the stalk end, grate each on the largest hole of your box grater, directly onto a clean kitchen towel. You can make quick work of this by using the grater blade on your food processor, if you have one!
Sprinkle the squash with 1 1/2 teaspoons kosher salt, and let it hang out on the towel while you go work on the rest of the galette.
Line a baking sheet with parchment paper. Unroll 1 refrigerated pie crust onto the parchment paper. If it cracks along the way, no worries! Just use your fingers to smoosh the cracks together. Plop the entire package of Boursin right onto the crust, then use your hands to spread it all over the crust, leaving a 1-inch border.
Back to the squash. Over the sink, use the kitchen towel to wring as much moisture out of the squash as possible. Then I like to do an extra squeeze by grabbing handfuls of the squash and squeezing them over the sink, repeating until all has been squeezed. I usually get a lot of extra moisture out when I do this, so don’t skip it!
Plop the squash onto the pie crust and spread it out into an even layer, again leaving that 1-inch border. Fold the dough over the squash to form a crimped crust.
Sprinkle 1 tablespoon of panko breadcrumbs over the squash. Spray the entire galette with a light spritz of cooking spray. Bake until the crust is golden, 20 to 25 minutes.
Let the galette rest for at least 5 minutes. While it’s resting, chop up (or thinly slice, if using basil) a handful of soft green herbs. Sprinkle them over top. Slice and serve!