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    Lemony Ricotta Summer Squash Galette

    2300
    Lemony Ricotta Summer Squash Galette

    Photo by Debbie R.

    • Prep Time

      minutes

    • Cook Time

      minutes

    • Servings

      servings


    Ingredients

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    • 2

      medium zucchini and/or yellow summer squash, thinly sliced (2½ cups)

    • Salt

    • ½

      15 ounce packagerolled refrigerated unbaked piecrust

    • ¾

      cup ricotta cheese

    • ½

      cup grated Parmesan cheese

    • ¼

      cup shredded mozzarella cheese

    • 1

      clove garlic, minced

    • 1

      tablespoon olive oil

    • 2

      teaspoons finely shredded lemon peel

    • 1

      tablespoon lemon juice

    • ¼

      teaspoon salt

    • ¼

      teaspoon freshly ground black pepper

    • 1

      egg yolk

    Directions

    1. Sprinkle zucchini lightly with salt. Transfer to a colander; drain for 15 minutes. Pat dry with paper towels. Preheat oven to 400 degrees F. 2. Meanwhile, on a large piece of lightly floured parchment paper, roll pie dough to a 12-inch circle. Transfer parchment and dough to a large baking sheet; set aside. 3. For ricotta filling, in a medium bowl whisk together ricotta, Parmesan, mozzarella, garlic, 1 tsp. of the olive oil, lemon peel, lemon juice, salt, and pepper. Using a spatula, spread over dough, leaving a 1 1/2 inch border. Top with squash rounds. Drizzle with remaining olive oil. Gently fold over pastry edge, pleating as necessary. 4. In a small bowl whisk egg yolk and 1 tsp. water. Lightly brush pastry edges with egg mixture. Transfer galette to oven. Bake 35 to 40 minutes or until edges are golden brown. Sprinkle with dill weed, if desired. Serve warm or at room temperature.


    Nutrition

    More recipes by Debbie R.

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