Recipes and Cooking Lemony Ricotta Summer Squash Galette 4.3 (62) 8 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 1, 2013 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 1 hr 15 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 medium zucchini and/or yellow summer squash, thinly sliced (2 1/2 cups) Salt ½ 15 ounce package rolled refrigerated unbaked piecrust ¾ cup ricotta cheese ½ cup grated Parmesan cheese ¼ cup shredded mozzarella cheese 1 clove garlic, minced 1 tablespoon olive oil 2 teaspoon finely shredded lemon peel 1 tablespoon lemon juice ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 1 egg yolk Directions Sprinkle zucchini lightly with salt. Transfer to a colander; drain for 15 minutes. Pat dry with paper towels. Preheat oven to 400°F. 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. Rate it Print Nutrition Facts (per serving) 283 Calories 18g Fat 20g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 283 % Daily Value * Total Fat 18g 23% Saturated Fat 8g 40% Cholesterol 59mg 20% Sodium 444mg 19% Total Carbohydrate 20g 7% Total Sugars 2g Protein 9g Vitamin C 13.7mg 69% Calcium 178mg 14% Iron 0.6mg 3% Potassium 225mg 5% Folate, total 25.1mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.