Make the crust first. Combine the salt and flour then add the butter and cut it in with your fingers (or a fork or pastry blender). Once it looks crumbly and sandy, slowly add the ice water a little at a time, gently mixing as you go. The dough should come together in a soft, cohesive ball. If it looks too dry and crumbly, add a splash or two more of the ice water. Once your dough is ready, pat it into a round, cover it with wax paper or plastic wrap, and park it in the fridge to rest for 30 minutes.

While the dough is chilling, make the cannellini bean filling. Using a sharp knife, remove and discard the root end of your roasted head of garlic. Squeeze the head to encourage all of the roasted cloves to separate from the papery skins. Add all of the roasted garlic cloves to a bowl along with the beans, lemon juice and zest, miso, nutritional yeast, olive oil, and basil. Mash the mixture until the beans have broken down and it looks thick and creamy. Taste the filling and add salt if needed.

 After the dough has rested for 30 minutes, pre-heat your oven to 400 degrees. Remove your dough from the fridge. Lay down a piece of baking parchment the size of a large baking sheet (or a silicone baking mat if you use one). Sprinkle it lightly with flour, then roll your dough into a circle that is roughly 12 inches in diameter. It’s okay if the edges are rough because we’ll be folding them! Transfer your baking parchment (with the dough on it) carefully to your baking sheet.

Time to assemble! Spread your white bean filling over the dough in an even layer leaving a 1 1/2 to 2 inch border around it. Fan the thin slices of summer squash evenly across the surface of the filling (see the photos for reference). Sprinkle the surface of the squash with freshly cracked black pepper but do NOT sprinkle with salt yet as it will draw out more moisture from the squash and keep it from caramelizing in the oven. Begin to fold up the sides of your dough around your filling, moving a section at a time. Once you’re done, put the galette in your preheated 400 degree oven.

 Bake the galette for 35-40 minutes or until the crust is golden and the squash are soft and beginning to caramelize around the edges. Once you’ve removed it from the oven, let it cool at least 10 minutes before serving. To serve, add a sprinkle of your favorite flaky sea salt.

Makes one galette that is approximately 8 to 9 inches in diameter. Store leftovers in the fridge.