Patty Pan Squash is a favorite squash of mine. It’s fantastic in this Whole Wheat Patty Pan Galette with Feta & Thyme as it makes for a easy and delicious rustic, savory dish!
Patty Pan Squash is a summer squash that I hadn’t even heard of until a few years ago. It’s a very small, disc-shaped squash with scalloped edges that comes in a few different colors. The wonderful thing about this squash is how versatile it is, as it pairs wonderfully with a number of other ingredients, as well as on its own.
Galettes are incredibly easy to make. They are free form tarts that are supposed to be “rustic looking”; therefore, all you need to do is roll out your dough into a circle, place your ingredients in the center, and fold up the edges around it, that’s it! It can be as fancy or as simple as you want to make it. No fussing with fluting the edges (unless you want to give it a go!) no trying to shape the dough into a tart pan; the beauty is in its simplicity.
This galette dough is made with whole wheat flour instead of all-purpose, as I like to use whole wheat flour when I can. The texture doesn’t change when using this flour as there is enough butter involved to make it very flaky, like a traditional pie dough.
The feta cheese and thyme act as a wonderful compliment to the squash. The savory aroma from the thyme and baked crust give way for a wonderful smelling kitchen!
This patty pan galette can be served in a variety of ways, whether you want a light vegetarian dinner, or a rustic side dish for Thanksgiving, or cut up into wedges as an appetizer! Either way, this whole wheat patty pan galette will be the star of the show!