Summer Squash and Ricotta Galette

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

Photo by Stephanie M.

PREP TIME

25

minutes

TOTAL TIME

120

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

120

minutes

SERVINGS

--

servings

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

Directions

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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