The Summer Galette Formula: How to Turn Seasonal Produce Into Dinner

Summer is in full swing, and so is our CSA.

Every week brings another bag overflowing with zucchini, scallions, herbs, greens, and whatever else is thriving at the farm. It’s the kind of abundance we wait all year for, yet it can also leave you standing in front of the refrigerator wondering what to make before everything starts to wilt.

Zucchini, especially, has a way of multiplying overnight. One week you can’t wait for the first squash of the season, and the next you’re looking for creative ways to use the fifth one.

One of my favorite solutions for the"what should I make?” dilemma is a savory galette.

If you’ve been in the Cooking Club for a while, you’ve probably noticed that I return to galettes again and again. Not just for a main dish but for seasonal desserts, too. They’re one of those recipes that feel far more impressive than the effort they require. Rustic, unfussy, and endlessly adaptable, they’re equally at home on a weeknight dinner table alongside a crisp green salad or served for a slow Sunday brunch.

The secret is realizing that a galette isn’t really a recipe, it’s a formula.

Once you have a reliable pastry dough tucked into the refrigerator or freezer, the filling becomes an invitation to cook with what’s in front of you. A handful of herbs, a creamy cheese, and whatever vegetables are at their peak are often all you need.

One of the things I love most about galettes is how they encourage seasonal cooking without asking you to follow a recipe exactly. Instead, they invite you to work with what’s abundant, whether that comes from your CSA, the farmers’ market, or your own garden.

Think of this as a simple framework rather than a set of rules. Once you've made a couple of galettes, you'll feel confident making them a regular part of your seasonal cooking, adapting the filling to whatever produce is at its peak.

A good all-butter dough is the foundation. I like to make a double batch and keep a few discs in the freezer so a galette is always within reach. Simply thaw the dough overnight in the refrigerator or a few hours before rolling it out. You’ll find my go-to recipe below.