Best Lemony Ricotta Summer Squash Galette Recipes

LEMONY RICOTTA SUMMER SQUASH GALETTE

Lemony Ricotta Summer Squash Galette image

Using refrigerated piecrust takes all the hard work out of this weeknight-friendly dish. The key to a successful galette is a filling that doesn't become runny while baking. Salting the squash helps remove the excess water so you don't end up with a soggy crust

Provided by katepate

Categories Lunch/Snacks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 medium zucchini (2.5 cups) or 2 medium summer squash, thinly sliced (2.5 cups)
0.5 (15 ounce) package rolled refrigerated unbaked pie crusts
3/4 cup ricotta cheese
1/2 cup grated parmesan cheese
1/4 cup shredded mozzarella cheese
1 minced garlic clove
1 tablespoon olive oil
2 teaspoons finely shredded lemon peel
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 egg yolk

Steps:

1. Sprinkle zucchini lightly with salt. Transfer to a colander; drain for 15 minutes. Pat dry with paper towels. Preheat oven to 400°F.
2. Meanwhile, on a large piece of lightly floured parchment, roll 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 teaspoons of olive oil, lemon peel, lemon juice, salt, and pepper. Using a spatula, spread ricotta filling over dough. leaving a 11/2-inch border. Top with squash rounds. Drizzle with remaining olive oil Gently fold over pastry edges, pleating as necessary.
4. In a small bowl whisk together egg yolk and 1 teaspoons water. Lightly brush pastry edges with egg mixture. Transfer galette to oven. Bake 35 to 40 minutes or until edges are golden brown. Sprinkle fresh dill weed, if desired Serve warm or at room temperature.

LEMONY RICOTTA SUMMER SQUASH GALETTE RECIPE - (4.4/5)

Lemony Ricotta Summer Squash Galette Recipe - (4.4/5) image

Provided by á-4084

Number Of Ingredients 13

Ingredients

2 medium zucchini and/or yellow summer squash, thinly sliced (2 1/2 cups)
Salt
1/2 15 ounce packagerolled refrigerated unbaked piecrust
3/4 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
1 clove garlic, minced
1 tablespoon olive oil
2 teaspoons finely shredded lemon peel
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 egg yolk

Steps:

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.

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