Cream-cheese and spelt galette filled with patty pan squash

And after the rant of last post, I will keep it brief. Today I present you with a patty pan squash galette made with a spelt crust. It is the first time I made a galette and I love how easy it is to form. Plus I did not need to go looking for the pan in the pile of things to pack I had prepared for the movers.

Yes, I said movers. I am in fact moving today. Finally, I will be starting that new job I was hunting for last summer and I got in November. Actually as I am writing the movers are packing. It feels kind of strange.

It also is weird that I am leaving, but not really. BF will keep leaving here until he finds a job in the new city. If and when it will happen is not clear, but it is rather clear we will have at least a year of weekends commute ahead of us. Luckily, we will be only 4 hours by car apart.

Wish us luck! And enjoy the galette!

Cream-cheese and spelt galette filled with patty pan squash and cheese filling



    • 1/2 lb spelt crust
    • 1/3 cup cream cheese
    • 4 tbsp butter
    • water


  • 1 lb patty pans
  • 1/2 block monterey jack or other mild melting cheese
  • milk
  • salt
  • olive oil


  1. Make a dough by mixing the flour with the cream cheese, butter and spelt. Add enough water to make it stick (really should not be more than a couple of spoons).
  2. As soon as it sticks together, form a disk, wrap it in plastic and place in the fridge to cool down and firm up.
  3. Clean and dice the patty pan squash.
  4. Cook in warm oil and salt to taste. Let them cool down.
  5. Dice the cheese and add it to the cold squash.
  6. Roll out the dough in a circle.
  7. Place the squash and cheese in the middle and wrap the dough around the filling.
  8. Add enough milk to fill 1/2 of the inside of the quiche.
  9. Bake in a 375F oven for 40 minutes or until crust is crisp and cooked through and filling is golden brown.
  10. Serve hot or cold.
  11. Keeps well for a couple of days and makes a great brown bag lunch.