Preparation

Step 1
Add the flour and a pinch of salt to a bowl. Add in the butter and mix until crumbly.

Step 2
Mix in the water, a spoonful at a time, until the mixture stays together when pressed between two fingers. Gather the dough together and form into a disk. Wrap tightly and refrigerate.⁣

Step 3
Preheat the oven to 425ºF. Slice the zucchini and summer squash into thin 1/8-inch slices and place in a large bowl. coat with olive oil, salt, pepper. Spread slices in a single layer on a two baking sheets. Roast for 15 minutes. Remove the zucchini and let cool to the touch.⁣

Step 4
While the squash is cooling, roll the dough into a circle, about 12-inches. You may need a little flour on your worksurface. Transfer the dough to a parchment-lined baking tray.⁣

Step 5
Spread most of the Butter Masala evenly over the dough, reserving a few tablespoons. Starting in the center, arrange the squash slices in overlapping concentric circles up to about 1-inch from the edge. Brush the reserved sauce gently over the slices and sprinkle with the chopped herbs.

Step 6
Fold the bare edges of the dough in towards the center, pinching the dough into pleats as you go to make a circle.

Step 7
Bake for 25 to 30 minutes or until the crust is brown and the filling is bubbly.⁣

Step 8
Let cool for 5 to 10 minutes before serving or the galette may be served at room temperature.