Summer Squash & Microgreen Pesto Galette

Change up your standard pesto routine with this simple summer galette that takes only a few minutes to assemble. This recipe was inspired by a recipe in the beautiful vegetarian cookbook, The Forest Feast, by Erin Gleeson.


  • 1/2 c fresh whole milk ricotta
  • 3 Tbsp Little Wild Things micro-arugula & lemon pesto
  • 1 sheet puff pastry dough
  • 2-3 small summer squash, cut into thin circles
  • 1 Tbsp pine nuts
  • olive oil & sea salt


  1. Preheat oven to 400 degrees F
  2. Roll out one sheet of pastry dough on the greased baking sheet, pinch edges up to shape as desired
  3. Thinly slice summer squash
  4. Spread ricotta evenly onto dough
  5. Top ricotta with a thinly spread layer of microgreen pesto
  6. Arrange squash slices on top of galette, we used an ombre pattern
  7. Sprinkle pine nuts on top of squash and drizzle galette with olive oil. Sprinkle with sea salt to taste.
  8. Bake at 400 degrees for 15-20 minutes, until golden brown.