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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Reviews (0)

4.5 by 51 people

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  • Makes: 6 servings
  • Start to Finish: 1 hr 15 mins

Lemony Ricotta Summer Squash Galette

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.
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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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Reviews (4)

51 Ratings
52 Days Ago
5.0
Dairy alternatives friendly!
My husband has a dairy allergy but we had substitutes for the ricotta, Parmesan and mozzarella on hand so we gave it a whirl. This galette turned out fabulously! Just the right amount of savory and lemony freshness. We will definitely be adding this recipe to our rotation
90 Days Ago
4.0
Easy...Light...Delicious
1358 Days Ago
I've made this twice, and absolutely love it! Lovely to look at, easy to make, and tastes wonderful. Love the lemony cheese-summer squash combination. Highly recommend that you try this yourself!
Candace Lindow-Davies 1359 Days Ago
This recipe was amazing. Tastes great and looks beautiful. Wonderful use of fresh summer vegetables. Definitely will make again.

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