Summer Squash and Ricotta Galette
I don’t know about where you live, but here in Long Beach my CSA is still stocking my box full of summer squash! You won’t hear any complaints from me – I happen to love summer squash and can’t seem to get enough, so the more the merrier!
A few weeks ago I had the opportunity to share this recipe in an issue of Giada Weekly and I am so excited to now be sharing it here with you! Galette’s are always a welcome addition to our dinner or dessert spread in the summer. Although they look like a lot of work they are relatively easy to make and always sure to impress.
- 1 round of prepared gluten free pie crust dough, chilled for at least 1 hour
- 1 zucchini, sliced into ¼ inch thick rounds
- 1 yellow squash, sliced into ¼ inch thick rounds
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- ½ cup ricotta cheese
- ½ cup plus 1 tablespoon freshly grated Parmesan cheese, divided
- ¼ cup shredded mozzarella cheese
- 1 tablespoon fresh thyme leaves, chopped fine
- 1 teaspoon finely chopped fresh rosemary
- sea salt and pepper to taste
- 1 egg beaten with 1 teaspoon water
- 1 tablespoon pine nuts
- 2 tablespoons chiffonade basil leaves
- crushed red pepper to taste
- Layer paper towels together and spread the squash slices across the top. Sprinkle the squash with ½ teaspoon of sea salt and let the salt draw the water out of the squash for 30 minutes. Before using gently blot the tops of the squash dry with paper towels.
- In a small bowl mix the olive oil and garlic together, set aside. In a separate bowl combine the ricotta, ½ cup Parmesan, mozzarella, thyme, rosemary and 1 teaspoon of the garlic infused oil. Season well with salt and pepper. Set aside.
- Preheat the oven to 400°F and line a large baking sheet with parchment paper. Set aside.
- Line a work surface with plastic wrap and place the chilled round of gluten free pie dough on top. Place another sheet of plastic wrap over the top and roll the dough out into a 12-inch round. Carefully transfer to the prepared baking sheet.
- Spread the cheese mixture over the galette dough, leaving a 2-inch border. Arrange the slices of squash artfully on the top of the cheese mixture by forming circles with the rounds starting at the outside edge and working towards the center. Drizzle the remaining garlic oil over the squash. Fold the border of the dough over the edges of the filling leaving the center open, carefully repairing any tears that occur in the edges of the dough, Brush the dough with the egg wash and sprinkle the remaining tablespoon of Parmesan cheese around the edges of the dough.
- Bake in the preheated oven for 35-45 minutes, sprinkling the pine nuts over the top of the galette in the last 8 minutes of bake time. The galette is done when the crust is golden brown, the cheese filling is slightly puffed and the squash is starting to curl around the edges. Remove from the oven , sprinkle with basil and pepper flakes if desired, Let stand for 5 minutes then cut into wedges and serve. This galette tastes great hot, warm or at room temperature.