Lemony Ricotta Galette with Summer Squash

Lemony Ricotta Galette with Summer Squash

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.

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:IMG_7875

  • 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.

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.

IMG_7878

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.

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.

Top with squash slices and seasonings.

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

Fold up edges, and brush with egg mixture.

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.

IMG_7882

So delicious!

So delicious!

 

 

 

SOURCE:   Better Homes and Gardens

 

 

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Peach Crostata

Fresh Peach Crostata.

Fresh Peach Crostata.

August is National Peach Month, and in its honor I have for you a quickie receipt that takes advantage of luscious, sweet smelling and sweet tasting peaches.

A crostata, or a galette as some folks call it, is a one-crust pastry that wraps itself not-quite over a fruit filling.  I love making this type of pastry because it is so quick.  With only one crust, there are fewer calories, fat and carbohydrates, and you get lots of crispy edges of flaky pastry in every bite.  With a package of refrigerated pie dough on hand and almost any kind of fruit, you can make one of these easy desserts in no time flat.  Stone fruits work well in the summer and apples and pears take their place in the fall.  A great recipe to keep in your go-to box when you want a fast dessert.

A dab of whipped topping is all it needs.

A dab of whipped topping is all it needs.

FRESH PEACH CROSTATA

Serves 4 – 6 people

Ingredients:

Mix together, brown sugar, cornstarch, ginger and salt.

Mix together, brown sugar, cornstarch, ginger and salt.

  • 4  medium-large peaches, peeled and thinly sliced
  • 3 Tbsp. brown sugar
  • 1 Tbsp. cornstarch
  • 1/4 tsp. ground ginger
  • pinch salt
  • 1 refrigerated pie crust

Directions:

1.  Preheat oven to 425*F.  Lightly spray a baking sheet or pie pan.

2.  Unroll pie crust on baking sheet,  or in pie pan (letting edges extend over the sides.)

3.  In a large bowl, toss peaches, brown sugar, cornstarch, ginger and salt.  Arrange this mixture on crust, leaving a 2 inch border,  or in pie pan.  Fold border over filling.

Fold edges of pastry up over fruit filling.

Fold edges of pastry up over fruit filling.

Brush edges with milk or cream and sprinkle on sugar.

Brush edges with milk or cream and sprinkle on sugar.

4.  Bake 25 – 30 minutes or until crust is golden.

Fresh Peach Crostata.

Fresh Peach Crostata.

Perfect with a dab of whipped topping.

Perfect with a dab of whipped topping.

SOURCE:   Ali M. private catering

Rustic Plum Tart

A rustic tart, also known as a Galette, is a very easy fruit filled pastry.  Really, just a single crust pie with the outside edges of the pie-crust folded up over the edges of the fruit, leaving the center open.  I like making these for a couple of reasons: they are quicker to make than regular pie,  one crust means less fat and calories,  they are not as apt to go over in the oven and make a mess, and it looks rustic, casual and free-form, so it doesn’t matter if it’s not perfect.   Another reason to love it:  it’s satisfying as a dessert, but not too sweet.  In fact it is low in sugar–only what’s in the jam and the little you sprinkle on the crust.

This is a great dessert to serve to guests when you need something rather quickly, and it is impressive; i.e., looks like more work than it is.  You can mix and match your favorite stone fruits, or berries with appropriate jams.  Serve warm with a little ice cream or whipped cream.  YUM!

INGREDIENTS

Serves:   6

  • 1 sheet of refrigerated pie crust from a 14.1-ounce box
  • 1/4 cup jam  (with plums I used plum jam )
  • 1 pound or about 2 cups pitted plums, cut into 1/4″ wedges ( don’t be too fussy here)
  • 1 egg, or 2-3 tablespoons egg beater product
  • 1/4 cup raw cane sugar (demerera sugar)
  • ice cream or whipped cream for serving

1.  Preheat oven to 400 degrees.   Line a baking sheet with parchment paper.

2.  Unroll pie crust onto the parchment paper.  Spread jam on the crust, leaving a 2 inch clean border around the edges.

3.  Arrange the plums on top of the jam.

4.  Fold the crust’s edges inward, pleating as needed;  leave the center of the tart exposed.  Press the dough lightly to seal.

5.  Whisk the egg with a little water in a small dish,  or use egg beater product;  brush the egg wash on the dough and sprinkle with the sugar.  Bake until the crust is cooked through and golden brown, about 35 minutes.

6.  Serve warm with ice cream or whipped cream.

SOURCE:   Adapted from a recipe by   Sonny Anderson,  The Food Network.