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Summer Squash and Ricotta Galette

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Cooking Light
Calories: 362
Fat: 20.1g
Saturated fat: 5.5g
Monounsaturated fat: 12.3g
Polyunsaturated fat: 2g
Protein: 13.3g
Carbohydrate: 31g
Fiber: 1.8g
Cholesterol: 53mg
Iron: 2.4mg
Sodium: 519mg
Calcium: 236mg

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Ingredients

  • 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 extra-virgin olive oil, 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

Details

Preparation time 25mins
Cooking time 120mins

Preparation

Step 1

1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and baking powder in a food processor; pulse 2 times to combine. Combine 1/3 cup oil and 1/4 cup water in a small bowl. With processor on, slowly add 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 prevent dough from sticking. Gently press dough into a 5-inch disk; wrap in plastic wrap, and chill at least 30 minutes.

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. Unwrap dough, and roll into a 14-inch circle on a lightly floured surface. Place dough on a baking sheet lined with parchment paper. 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.

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