Savory Summer Squash Galette for Easy Breakfast Bliss

Savory Summer Squash Galette

Why You'll Love This Summer Squash Galette

This galette stands out among Summer breakfast ideas for several compelling reasons. First, the contrast between the buttery, flaky pastry and the tender, herb-infused summer squash creates a textural symphony that elevates your breakfast experience. Each bite delivers a perfect balance of savory notes with subtle sweetness from the caramelized vegetables.

Economically speaking, this recipe shines during summer months when zucchini and yellow squash are abundant and affordable. You'll save significantly compared to purchasing similar items at trendy brunch spots, where a single serving might cost upwards of $15!

The versatility of this galette truly makes it special—customize it with whatever fresh herbs grow in your garden or add dollops of tangy goat cheese for extra richness. The combination of thyme, rosemary and a sprinkle of red pepper flakes awakens your palate and starts your day on a flavorful high note. Try this recipe this weekend—your breakfast routine will never be the same!

How to Make Summer Squash Galette

Quick Overview

This gorgeous breakfast galette comes together in just 45 minutes, including baking time. The beauty lies in its simplicity—a store-bought pie crust does the heavy lifting while you focus on preparing the flavorful filling. The result is a restaurant-quality breakfast with minimal effort, perfect for those seeking impressive yet Easy breakfasts.

Key Ingredients

• 1 refrigerated pie crust
• 2 medium zucchini, thinly sliced
• 1 yellow summer squash, thinly sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• 1 cup shredded Gruyère cheese (or substitute with mozzarella)
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste
• Pinch of red pepper flakes (optional)

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large skillet, heat olive oil over medium heat. Add sliced onions and cook until translucent, about 3 minutes.
3. Add garlic and cook for another 30 seconds until fragrant.
4. Add sliced zucchini and yellow squash to the skillet. Season with salt, pepper, thyme, and rosemary. Cook for 5-7 minutes until the squash begins to soften but still holds its shape. Remove from heat and let cool slightly.
5. Unroll your pie crust onto the parchment-lined baking sheet and spread half the cheese over the center, leaving a 2-inch border around the edges.
6. Arrange the cooked squash mixture over the cheese, then sprinkle with remaining cheese and red pepper flakes if using.
7. Gently fold the edges of the dough over the filling, pleating as you go around. The center will remain open.
8. Brush the crust with beaten egg for a golden finish.
9. Bake for 25-30 minutes until the crust is golden brown and the filling is bubbling.
10. Let cool for 5 minutes before slicing and serving.

What to Serve With Summer Squash Galette 

This galette stands beautifully on its own, but for a complete Summer breakfast ideas spread, consider these pairings:

• A simple arugula salad with lemon vinaigrette adds peppery freshness
• Fresh fruit medley with seasonal berries and melon chunks
• Crispy bacon or prosciutto for meat lovers
• Poached eggs with runny yolks that create a decadent sauce when broken
• A chilled cucumber-mint yogurt for a refreshing contrast
• Mimosas or fresh-squeezed orange juice to complete your summer brunch

Top Tips for Perfecting Summer Squash Galette

• Don't skip salting and draining your squash! This removes excess moisture that could make your crust soggy.
• For an extra-crisp bottom crust, blind bake the pastry for 5 minutes before adding filling.
• Substitute fresh goat cheese for a tangier flavor profile or feta for Mediterranean flair.
• If using store-bought crust, let it come to room temperature before unrolling to prevent cracking.
• Herbs make all the difference—fresh varieties deliver significantly more flavor than dried, especially in summer recipes.
• For a time-saving hack, slice vegetables the night before and store in the refrigerator.

Storing and Reheating Tips

This galette maintains its deliciousness for up to 3 days when stored properly in an airtight container in the refrigerator. For best results, reheat individual slices in a 350°F oven for 10 minutes rather than microwaving, which can make the crust soggy.

You can also freeze unbaked galettes for up to one month. Simply assemble, wrap tightly in plastic wrap and foil, then freeze. When ready to enjoy, bake from frozen, adding 10-15 minutes to the baking time. This make-ahead option is perfect for busy households seeking Easy breakfasts with minimal morning effort.

Conclusion

This Savory Summer Squash Galette transforms seasonal produce into a breakfast masterpiece that's both impressive and accessible. With its flaky crust, tender vegetables, and aromatic herbs, it represents the perfect balance of sophistication and simplicity. Try this recipe this weekend and discover a new favorite among your Summer breakfast ideas repertoire.

FAQs

Can I make this galette with other vegetables?
Absolutely! This versatile recipe works wonderfully with other summer vegetables like bell peppers, cherry tomatoes, or eggplant. Just ensure vegetables with high water content are pre-cooked slightly to prevent a soggy crust.
Is there a gluten-free option for this recipe?
Yes, you can use a store-bought gluten-free pie crust or make your own with gluten-free flour mix. The filling is naturally gluten-free, so only the crust needs modification.
Can I prepare this galette the night before?
You can assemble the galette completely and refrigerate overnight (unbaked). Simply brush with egg wash right before baking in the morning for a fresh-baked breakfast with minimal effort.