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

Chicken Traybake with Roasted Poblano and Tomato Salsa

  This dish is delicious! Easy! And, beautiful to look at! The original recipe calls for you to process all the cooked vegetables together into a chunky salsa, but I recommend serving it as is so you have an automatic side dish. The original also calls for cooking chicken bone-in, but, the more I cook traybakes, the more I advocate for slicing chicken into tenders and cooking boneless. Just a safer bake that way because everything comes to the same temperature at the same time. Chicken Traybake with Roasted Poblano and Tomato Salsa  Milk Street 1 T chili powder 2 poblano, stemmed, seeded, chopped 1 yellow onion, root end intact, in 8 wedges 1 pint cherry tomatoes 1/4 c olive oil 1 T brown sugar 1 T oregano, dried 3 lb chicken, bone-in, skin-on, trimmed 10 cloves garlic, peeled 1 T vinegar 1/4 c cilantro, chopped Heat oven to 450. In small bowl, stir together chili powder and 2 tsp salt. In large bowl, toss together pobloanos, onion wedges, tomatoes, and 1 T of the chili-power/salt mix
Post a Comment
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

Crustless Couscous and Spinach Quiche

This "quiche" is so simple to make - you can prepare everything the night before, assemble it in the morning, and have it ready to go soon after waking up. An ideal dish to serve company, too. Crustless Couscous and Spinach Quiche The Garden of Earthly Delights 1 1/2 c water 3/4 c couscous, uncooked 3 eggs, beaten 1 bunch spinach 3/4 c cottage cheese 2 c cheddar cheese, shredded 3 T salsa 1 tsp chile powder 1 clove garlic, crushed 1/2 tsp oregano, dried 1/2 tsp coarse salt 1/2 tsp pepper Preheat oven to 375. Lightly coat a 9" pie plate with vegetable oil and set aside. In a medium pot, bring water to a boil. Add couscous. Stir once, cover, and remove from heat. Let stand 5 minutes. Transfer couscous to a large bowl and add remaining ingredients. Spread couscous evenly in the bottom of the pie plate. Placein oven and bake until a knife comes out clean, about 50 minutes. Remove quiche from oven and let stand 10 minutes before serving.
2 comments
Read more