Zucchini Masala Galette
1 1/2 cups unbleached pastry flour
8 tablespoons cold butter, cut into cubes
Sea salt, as needed
Black pepper, as needed
⅓ cup cold water
1 large zucchini
1 large summer squash
2 tablespoons olive oil
1 jar Maya Kaimal Butter Masala
¼ cup chopped fresh herbs (mint, parsley, cilantro work well)
Add the flour and a pinch of salt to a bowl. Add in the butter and mix until crumbly.
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.
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.
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.
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.
Fold the bare edges of the dough in towards the center, pinching the dough into pleats as you go to make a circle.
Bake for 25 to 30 minutes or until the crust is brown and the filling is bubbly.
Let cool for 5 to 10 minutes before serving or the galette may be served at room temperature.