Lemony Ricotta Summer Squash Galette Recipe

Name: Lemony Ricotta Summer Squash Galette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
1. Sprinkle zucchini lightly with salt. Transfer to a colander; drain for 15 minutes. Pat dry with paper towels. Preheat oven to 400u00b0F.
2
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
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
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.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Lemony Ricotta Summer Squash Galette falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemony Ricotta Summer Squash Galette

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