Summer Squash Galette

Recipe and photograph by Sara Newberry

1 pie crust, either homemade or packaged

4 ounces goat cheese, divided

1/3 cup olive oil

2 garlic cloves, chopped

1/4 cup shredded parmesan

1 yellow squash, sliced paper thin

1 zucchini, sliced paper thin

2 links Italian sausage, casings removed, browned and crumbled

1/4 teaspoon red pepper flakes

Salt and pepper

Heat oven to 400F. Line a baking sheet with parchment or foil. 

Roll out pie crust according to package directions, or roll homemade pie dough to 12 inch circle. Place on prepared pan. Crumble half the goat cheese over crust and drizzle with half the oil. Sprinkle with half the garlic. Layer squash over the cheese, alternating yellow and zucchini, working in a spiral from the outside in, leaving a 1 1/2-inch border of crust. Sprinkle with red pepper flakes and remaining garlic and season with salt and pepper. Top squash with sausage, remaining goat cheese and the parmesan. Drizzle with remaining oil. Fold edges over outside of filling, leaving the center 6 inches exposed. Bake until crust is golden and cheese is browned, about 30 minutes. Let stand 5 minutes before cutting.