Dinner Tonight: Summer Squash And Ricotta Galette Recipe

1. 1

   If you have the time, lay the squash slices out on a platter layered with paper towels and spinkle them with salt, leaving for 30 minutes to draw out moisture. This will make the galette less likely to become soggy. Blot them dry when finished.

2. 2

   Whisk together the olive oil and garlic and set aside. In another bowl, mix together the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil and season the mixture to taste with salt and pepper.

3. 3

   Bake until the galette is puffy and golden, 30-40 minutes, then remove and sprinkle the basil leaves over it. Let stand for a few minutes, then slide onto a serving platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.