lemony ricotta summer squash galette

For ricotta filling, in a medium bowl whisk together ricotta, Parmesan, mozzarella, garlic, 1 tsp. of the olive oil, lemon zest, lemon juice, salt, and pepper. Using a spatula, spread over dough, leaving a 1 1/2 inch border. Top with squash rounds. Bright, summery, and bursting with fresh flavors, this LemonyRicottaSummerSquashGalette is a show-stopping seasonal dish that combines rustic charm with gourmet flair. 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. 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. Lemonyricottasummersquashgalette. You are here. Home. Seasonal Recipe: LemonyRicotta-Zucchini Gallette.Roll out on a floured countertop to a 12-inch rough circle. Place on parchment paper and set aside. The Galette. 3 cups thinly sliced zucchini or summersquash (2-3 medium squash). Heavenly delicious vegan summersquashgalette with lemony tofu ricotta.Just zest and juice of a half of a small lemon make my summersquashgalette super flavorsome, crispy and summery. First make the dough. The key to a successful galette is a filling that doesn't become runny while baking. Salting the squash helps remove excess water so you don't end up with a soggy crust. Add to Meal Planner. LemonyRicottaSummerSquashGalette.2 medium zucchini (and/or yellow summersquash, thinly sliced, 2 1/2 cups). salt. 7.5 oz. piecrust (rolled refrigerated unbaked). Directions. Cut the squash in half lengthwise. Then, using a mandoline (or sharp knife and patience), slice squash thinly, on a diagonal. Sprinkle zucchini lightly with salt. Transfer to a colander; drain for 15 minutes. This helps remove some of the moisture, so you don't have a soggy galette. 13. SummerSquash And RicottaGalette. Time Commitment: 1 hour and 15 minutes.This galette is great hot, at room temperature or even cold. You can serve it for any meal of the day and even pack the leftovers in lunch boxes. I love the combo of summersquash, ricotta, and parmesan — iterations of that triumvirate have made their way into many summer favorites. This one is definitely added to the list! This galette is wonderfully versatile. For a light lunch or brunch, serve it with a simple arugula salad tossed in a lemon vinaigrette. The peppery greens are a perfect counterpoint to the creamy ricotta. For a more substantial dinner, it pairs beautifully with grilled chicken or fish. LemonyRicottaSummerSquashGalette.A generous dose of lemon zest and juice stirred into the ricotta filling delivers that ideal blend of cheesy-tangy goodness. LemonyRicottaSummerSquashGalette. Summersquash, Zucchini, Parsley, Herbs.

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