Lemony Ricotta Summer Squash Galette

The key to a successful galette is a filling that doesn't become runny while baking. Salting the squash helps remove excess water so you don't end up with a soggy crust.

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  • Makes: 6 servings
  • Start to Finish: 1 hr 15 mins
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Lemony Ricotta Summer Squash Galette
Ingredients
2
medium zucchini and/or yellow summer squash, thinly sliced (2 1/2 cups)
 
Salt
1/2
15 ounce package rolled refrigerated unbaked piecrust
3/4
cup ricotta cheese
1/2
cup grated Parmesan cheese
1
clove garlic, minced
1
tablespoon olive oil
1
tablespoon lemon juice
1/4
teaspoon salt
1/4
teaspoon freshly ground black pepper
Directions
  1. Sprinkle zucchini lightly with salt. Transfer to a colander; drain for 15 minutes. Pat dry with paper towels. Preheat oven to 400 degrees F.
  2. Meanwhile, on a large piece of lightly floured parchment paper, roll pie dough to a 12-inch circle. Transfer parchment and dough to a large baking sheet; set aside.
  3. For ricotta filling, in a medium bowl whisk together ricotta, Parmesan, mozzarella, garlic, 1 tsp. of the olive oil, lemon peel, lemon juice, salt, and pepper. Using a spatula, spread over dough, leaving a 1 1/2 inch border. Top with squash rounds. Drizzle with remaining olive oil. Gently fold over pastry edge, pleating as necessary.
  4. In a small bowl whisk egg yolk and 1 tsp. water. Lightly brush pastry edges with egg mixture. Transfer galette to oven. Bake 35 to 40 minutes or until edges are golden brown. Sprinkle with dill weed, if desired. Serve warm or at room temperature.
Nutrition Facts (Lemony Ricotta Summer Squash Galette)
    Per serving:
  • 283 kcal cal.,
  • 18 g fat
  • (8 g sat. fat,
  • 2 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 59 mg chol.,
  • 444 mg sodium,
  • 20 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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