Mini Beef and Ale Pies in Puff Pastry

Ingredients

- 1 1/4 cups all-purpose flour

- 1/4 teaspoon salt

- 1/2 cup cold unsalted butter, cubed

- 1/4 cup ice water

- 2 medium-sized yellow squash, thinly sliced

- 2 medium-sized zucchini, thinly sliced

- 1 tablespoon olive oil

- 1 teaspoon salt

- 1/2 teaspoon black pepper

- 1 tablespoon fresh thyme leaves

- 1/2 cup grated Parmesan cheese

Instructions

To start, we'll make the flaky pastry crust for our galette. In a mixing bowl, combine the flour and salt. Add in the cold butter cubes and use your fingertips to rub the butter into the flour until it resembles coarse crumbs. Slowly drizzle in the ice water, mixing until the dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.

Meanwhile, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a separate bowl, toss together the sliced yellow squash and zucchini with olive oil, salt, pepper, and fresh thyme leaves.

Roll out the chilled dough on a floured surface into a rough circle. Transfer the dough to the prepared baking sheet. Arrange the seasoned squash and zucchini slices in an overlapping pattern on top of the dough, leaving a border around the edges. Sprinkle the grated Parmesan cheese over the vegetables.

Fold the edges of the dough over the filling, pleating as you go. Brush the edges of the galette with an egg wash for a beautiful golden finish.

Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the vegetables are tender. Serve warm or at room temperature, garnished with extra fresh thyme leaves.