Summer Squash And Bacon Galette Recipes

SUMMER SQUASH AND FENNEL GALETTE

Steps:

• Make the crust. Place the flours, salt and basil or thyme in the bowl of a food processor. Pulse to blend. Add chunks of butter and pulse until the mixture resembles coarse meal. Add water and blend until mixture forms a ball. Divide into 2 balls, flatten into discs, wrap in plastic film and refrigerate for 30 minutes.
• Meanwhile, prepare the filling: In a large skillet, heat the olive oil over medium heat and add the onion, fennel and garlic. Sprinkle lightly with salt and pepper. Sauté for 2 to 3 minutes, until the vegetables begin to release their juices, then cover and cook for 5 minutes, until fennel is tender.
• Uncover, add the squash and tomatoes and increase heat to medium high. Sauté for 2 to 3 minutes, then add the wine and cook until almost all the liquid is evaporated. Remove from heat. Stir in 1/4 cup cheese and the oregano.
• Preheat oven to 350 degrees.
• Roll out 1 dough disc between 2 sheets of wax paper into a circle about 1/8 inch thick. Trim the edges with a knife, but don't get too particular - it doesn't have to be a perfect circle. Transfer the dough to a baking sheet lined with parchment paper.
• Heap half the filling to the center of the dough, then spread evenly to within 1 1/2 inches of the edge. Fold the crust up over the edge of the filling, pinching every inch or 2 to hold the dough in place. Sprinkle the exposed filling with half the remaining grated cheese.
• Repeat with the remaining dough, filling and cheese. Bake until the crust is lightly browned, about 30 minutes. Remove from the oven and let cool at least 10 minutes before cutting into wedges. Serve warm or at room temperature.

SUMMER SQUASH WITH BACON

Steps:

• slice all squash, onion. Chop bacon into bite size pieces.
• put olive oil in pan get hot and add all ingredients. cook until tender.

SAVORY SUMMER SQUASH WITH BACON

Steps:

• Place 2 paper towels on a microwave-safe plate; add bacon and top with another paper towel. Cook in microwave on high until some grease is absorbed, about 30 seconds.
• Transfer bacon to a deep skillet and cook over medium-high heat, stirring often, until crisp, 5 to 10 minutes. Lower heat to medium; stir garlic into bacon and cook until fragrant, about 30 seconds. Add onion; cook and stir until onion is slightly translucent and still firm, about 5 minutes.
• Mix squash into onion-bacon mixture; cook and stir until squash is slightly softened, about 5 minutes. Add artichoke hearts; cook until heated through, 2 to 3 minutes. Add capers and rosemary; cover skillet and cook, stirring often, until squash is softened but firm to the bite, about 5 more minutes. Season with salt and white pepper.