Friday, August 3, 2012

Summer Squash and Ricotta Galette



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.

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