Rating: 4.5 stars
62 Ratings
  • 5 star values: 43
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 5

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.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

total:
1 hr 15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle zucchini lightly with salt. Transfer to a colander; drain for 15 minutes. Pat dry with paper towels. Preheat oven to 400°F.

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  • 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.

  • 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.

  • 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

283 calories; fat 18g; cholesterol 59mg; saturated fat 8g; carbohydrates 20g; mono fat 7g; poly fat 2g; insoluble fiber 1g; sugars 2g; protein 9g; vitamin a 398.6IU; vitamin c 13.7mg; riboflavin 0.2mg; niacin equivalents 0.3mg; vitamin b6 0.1mg; folate 25.1mcg; vitamin b12 0.4mcg; sodium 444mg; potassium 225mg; calcium 178mg; iron 0.6mg.
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