Skip to main content

Summer Squash and Ricotta Galette


Update from 2020 - I continue to make this recipe, at least once a year. I have, on occasion, "cheated" and used pre-made pie dough. Not as flavorful, but definitely faster to assemble.

Original post from 2012 - This galette was a little bit of effort, especially since I'm not 100% convinced on this crust recipe. But it was very much worth it - light, airy, slightly lemony. It was a perfect summer dinner.

I made this crust twice in one evening, and both times, I got a lovely crumbly texture (note the crumbling down nature in the photo below). It was not remotely pliable, as the directions imply. But that's OK - it still tasted great. Just be prepared to work with whatever you've got - it will still taste good.

Also - I got the crust prepared the second time, and then we had a power outage for about an hour. So, these photos have poor color quality because of the lighting conditions. By the time the lights came on again, we had already eaten!


Summer Squash and Ricotta Galette
Cooking Light, July 2012


Galette Dough:
1 2/3 c flour
1/2 tsp salt
1/2 tsp baking powder
1/3 c + 1 T olive oil, divided
1/4 c water

Squash Preparation:
1 zucchini, cut into 1/4" thick slices
1 squash, cut into 1/4" thick slices
2 cloves garlic, minced

Ricotta Filling:
3/4 c ricotta cheese
2 oz Parmesan, grated
2 tsp thyme, fresh (or use dried)
1/2 tsp lemon rind, grated
1 tsp lemon juice
1/4 tsp pepper
1 egg, lightly beaten

Topping:
1/4 tsp coarse salt

Egg Wash:
1 tsp water
1 egg white


Combine flour, salt, and baking powder in a food processor. Pulse 2 times to combine. 

Combine 1/3 c oil and 1/4 c water in a small bowl. With food processor on, slowly add the oil mixture through food chute; process until dough is crumbly.

Turn dough out onto a lightly floured surface. Knead 1 minute. Add additional flour, if necessary, to keep dough from sticking. Gently press dough into a 5" disk; wrap in plastic wrap and chill at least 30 minutes.

Preheat oven to 400.

Combine remaining 1 T oil, zucchini, squash, and garlic in a large bowl. Set aside.

In a separate bowl, combine ricotta filling ingredients and stir to mix. 

Unwrap dough and roll into a 14" circle on a lightly floured surface. Place dough on a baking sheet lined with parchment. Spread ricotta mixture over dough, leaving a 2" border. Arrange zucchini and squash slices alternately, slightly overlapping. Sprinkle with salt.


Fold edges of dough toward center, pressing gently to seal (dough will only partially cover the squash).

In a small bowl, whisk together the egg wash and brush edges of dough. (I skipped this step, with no great loss.)

Bake for 40 minutes, or until golden brown. Let cool 5 minutes. Garnish with basil leaves, if desired. Then, cool another 15 minutes before cutting into wedges and serving.

Labels:

Comments

Post a Comment

Popular posts from this blog

Cauliflower and Arugula Soup with Tibetan Flatbread

Because the weather is chilly, and because I had a bag of arugula from the last farm box taunting me, only to be compounded by a fresh bag of arugula from the recent farm box, I decided to try this soup I found from a blog associated with a California-based CSA, Eat Outside the Box . Cauliflower and Arugula Soup Eat Outside the Box farm blog 1 head cauliflower 1 red or white onion, peeled and chopped 3/4 lb zucchini, peeled and chopped 1/4 lb arugula 15 oz stock 15 oz water 1 T olive oil salt and pepper Parmesan cheese, grated First, let me state how important it is to wash your arugula before using it. I don't know about you, but sometimes I get lazy and rely on the "well, if it doesn't kill me, it'll just make me stronger" approach to washing my foods and vegetables. This laziness is only enhanced when the food I'm considering has come from an organic farm. But leaving aside all the various things that can get on the food
2 comments
Read more

Mayocoba Beans with Green Chiles

I love this dish so much that I can barely stand it. Delicious the night it was made, and fantastic as leftovers throughout the week. Mayocoba beans are easily replaced -- try pintos, if you can't find mayocobas. Mayocoba Beans with Green Chiles Baptism of Fire 3-4 green chiles, roasted and chopped 1 onion, chopped 1 clove garlic, minced 1 T lard or olive oil 1/2 tsp oregano 1 tsp cumin pepper 1 c mayocoba beans, dry 3 c water 1 tsp salt Cook the green chiles, onion, garlic, oregano, cumin, and black pepper in the fat until the onions begin to caramelize. Add the water and bring to a boil. Turn off the heat and let the beans sit, uncovered, for an hour. You may drain the water to remove some of the slightly indigestible sugars that cause gassiness. If you decide to drain them, add enough water back into the pot to cover the beans with about 2" of water above the beans for cooking.  Bring the beans back to a boil and cook, until tender. This will take
1 comment
Read more

Chilled Soba Noodles with Cucumber, Snow Peas, and Radishes

  We destroyed these. In a good way. It's a lovely-to-look-at dish, chock full of vegetables. More so than I had anticipated, and more so than most soba noodle dishes I've made in the past. We absolutely gobbled this up! Served here with a five-spice chicken and smashed cucumbers.  The original calls for nori. We don't love nori so left it out. Maybe we are missing a part of the experience, but even without it, this was delicious.  Chilled Soba Noodles with Cucumber, Snow Peas, and Radishes Cook's Illustrated 8 oz soba noodles 3 T white miso paste 3 T mirin 2 T toasted sesame oil 1 T sesame seeds 1 tsp ginger, grated 1/4 tsp red pepper flakes 1/3 English cucumber, quartered lengthwise, seeded, sliced thin 4 oz snow peas, strings removed, cut lengthwise into matchsticks 4 radishes, trimmed, halved, sliced thin into half-moons 3 scallions, sliced thin Bring 4 quarts water to boil in large pot. Stir in noodles and cook according to package directions, stirring occasionally
Post a Comment
Read more