Lemony Ricotta Galette with Summer Squash

I know that being swamped with zucchini is a continuing problem for some of you with gardens, so I’m here to help with that.  Even if you don’t have a garden (like me), you may be looking for some different ways to use zucchini or yellow summer squash.

Summer squashes are about as versatile a vegetable as they come.  Delicious in so many ways–grilled, sautéed, baked or paired with other vegetables, you name it, they’re great.  They can become the main entree in a meatless meal, a savory side dish, or baked into a dessert.  Today I am making a galette that can be the centerpiece of your meal, or served as a side dish, or appetizer.

A side salad is all that’s needed for this meal.

Galettes are known for their flaky flat crust and irresistible fillings, and this zucchini/summer squash-stuffed pastry is no exception.  The tender veggies are paired with three kinds of cheeses, lemon, and a drizzle of olive oil, then baked until brown and crisp.

Here’s a tip that will make the squash less moist and save your crust from becoming soggy:  Salt the squash well and allow to drain in a colander for about 15 minutes.  Pat dry with a paper towel before putting them into the pastry.

LEMONY RICOTTA SUMMER SQUASH GALETTE

Yield:   Makes 6 servings

Ingredients:

• 2 medium zucchini and/or yellow squash, thinly sliced (2  1/2 cups)
• salt
• 1/2  (15-oz.) package rolled refrigerated piecrust (A time saver,  but make your own if you must.)
• 3/4 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 1 clove garlic, minced
• 1 tbsp. olive oil
• 2 tsp. finely shredded lemon peel
• 1 tbsp. lemon juice
• 1/4 tsp. salt
• 1.4 tsp. ground black pepper
• 1 egg yolk  ( or small amount egg beater/egg substitute)
• Italian seasoning blend or dill weed for garnish

Directions:

1.  Sprinkle sliced zucchini lightly with salt.  Transfer to a colander; drain for 15 minutes.  Pat dry with paper towels.  Preheat oven to 400*F.

Pat squash dry before using.

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 and set aside.

3.  Make ricotta filling:  In a medium bowl whisk together ricotta, Parmesan, mozzarella, garlic, 1 tsp. olive oil, lemon peel, lemon juice, salt, and pepper.  Using a spatula, spread over dough, leaving a 1  1/2-inch border at edge.

Spread ricotta filling on dough leaving a border.

Top with squash slices.  Drizzle with remaining olive oil.  Sprinkle seasoning blend over squash.

Top with squash slices and seasonings.

Gently fold up pastry edges over filling, pleating as necessary.

Fold up edges, and brush with egg mixture.

4.  In a small bowl, whisk egg yolk and 1 tsp. water.  (Or use egg substitute)  Lightly brush pastry edges with egg mixture.  Transfer galette to oven.  Bake 35 – 40 minutes or until edges are golden brown.  If using dill weed as a seasoning, some dill fronds make a colorful garnish.  Serve warm or at room temperature.

So delicious!

SOURCE:   Better Homes and Gardens