Summer Squash and Ricotta Galette

Summer Squash and Ricotta Galette

Cooking Light JULY 2012

After making the Zucchini and Sundried Tomato Tart I came across this and with the summer bounty of squash couldn't wait to try it. Definitely a keeper would be a great lunch and good room temp or right out of the oven. Don't be put off by the fancy term 'galette' its just a pie crust with its edges turned up. The hardest part for Kevin was that this smelled so good and he had 2 separate cooling times before he could dig in. Enjoy!

• 7 1/4 ounces all-purpose flour (about 1 2/3 cups)
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/3 cup plus 1 tablespoon EVOO divided
• 1/4 cup water
• 1 medium zucchini, cut crosswise into 1/4-inch-thick slices
• 1 large yellow squash, cut crosswise into 1/4-inch-thick slices
• 2 garlic cloves, minced
• 3/4 cup part-skim ricotta cheese
• 2 ounces grated fresh Parmesan cheese (about 1/2 cup)
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon grated lemon rind
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon black pepper
• 1 large egg, lightly beaten
• 1/4 teaspoon kosher salt
• 1 teaspoon water
• 1 large egg white
• 1/4 cup fresh basil leaves

1. Unroll pie crust and roll out to 14" onto parchment paper

2. Preheat oven to 400°.

3. Combine remaining 1 tablespoon oil, zucchini, squash, and garlic in a large bowl. 

Combine ricotta and next 6 ingredients (through egg) in a medium bowl, stirring to combine.

4. Spread ricotta mixture over dough, leaving a 2-inch border. 

Arrange zucchini and squash slices alternately, slightly overlapping, in a circular pattern over ricotta mixture. Sprinkle zucchini and squash with kosher salt. 

Fold edges of dough toward center, pressing gently to seal (dough will only partially cover squash). In a small bowl, whisk together 1 teaspoon water and egg white. Brush dough edges with egg white mixture.

 Bake at 400° for 40 minutes or until golden brown. 


Cool 5 minutes; sprinkle with basil. Cool an additional 15 minutes. 

Cut into 6 wedges.