Summer Squash Galette With Chopped Hazelnuts Recipe

Name: Summer Squash Galette With Chopped Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the dough; 1 1/4 cups all purpose flour, chilled in freezer for at least 30 minutes; 1/4 teaspoon salt; 8 tablespoons chilled butter, cut into pieces and rechilled; 1/4 cup sour cream; 1/4 cup ice water; For the filling; 10-12 zephyr squash, cut in half lengthwise; 1 tablespoon plus 1 teaspoon olive oil; 1 garlic clove, minced; 1/2 cup ricotta; 1/2 cup parmesan cheese, grated; 1/4 cup mozzarella, grated; salt and pepper to taste; small handful hazelnuts, chopped; 1-2 tablespoons basil, sliced

Servings: persons

For the dough
1 1/4 cups all purpose flour, chilled in freezer for at least 30 minutes
1/4 teaspoon salt
8 tablespoons chilled butter, cut into pieces and rechilled
1/4 cup sour cream
1/4 cup ice water
For the filling
10-12 zephyr squash, cut in half lengthwise
1 tablespoon plus 1 teaspoon olive oil
1 garlic clove, minced
1/2 cup ricotta
1/2 cup parmesan cheese, grated
1/4 cup mozzarella, grated
salt and pepper to taste
small handful hazelnuts, chopped
1-2 tablespoons basil, sliced

1
Preheat oven to 400 degrees
2
Mix together flour and salt in a large bowl, chill in freezer for 30 minutes.
3
Chop in butter with a pastry blender until mixture comes together and no pieces of butter are bigger than a pea.
4
In a separate bowl, mix together the sour cream and water.
5
Pour sour cream mixture into dough and gently incorporate. Form into a loose ball. Cover and refrigerate for an hour.
6
While dough is resting, slice squash and salt. Let drain on a few layers of paper towels for 20-30 minutes. Blot with towels before using.
7
Stir together olive oil and garlic.
8
Mix together cheeses and salt and pepper. Pour in a tablespoon of the garlic olive oil.
9
Roll dough into 12 inch circle and place on an ungreased cookies sheet.
10
Spread cheese mixture evenly over dough, leaving a two inch border. Cover with the squash slices, drizzle with remaining olive oil, and sprinkle with the chopped hazelnuts. Fold edge of dough up, pinching together to make it look pretty.
11
Bake for 30-40 minutes, until the dough is puffy and golden brown. Remove from oven and let stand for 5 minutes. Top with basil ribbons, slice and serve.

568

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.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: For the dough, 1 1/4 cups all purpose flour, chilled in freezer for at least 30 minutes, 1/4 teaspoon salt, 8 tablespoons chilled butter, cut into pieces and rechilled, and more.

Yes, Summer Squash Galette With Chopped Hazelnuts falls under the General 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.

Summer Squash Galette With Chopped Hazelnuts

How did you like this recipe?

Frequently Asked Questions