As summer heats up gardens and crisper drawers overflow with fresh summer squash! While the rest of the world bakes zucchini bread with their excess squash I prefer to bake up this tender, flaky, gluten free Summer Squash and Ricotta Galette! This rustic tart is delicious hot, cold, or at room temperature and although it looks like it might be hard to make its actually SUPER SIMPLE!
Galettes sure do look fancy, but they are actually one of the easiest pastries to make, plus once you get the hang of it you can customize this tart with any toppings your heart desires!
Run out of zucchini? Try caramelized onion and thyme. Or sub in juice ripen tomatoes and olives! You literally cannot go wrong!
Looking for more delicious ways to use zucchini? Here are a few of our favorite summer squash recipe to try….
Avocado Avenger Salad || Highlight the best of produce of summer with this salad! Avocados, zucchini ribbons, watermelon, and mint all shine in this showstopper salad!
Zucchini Fritter Veggie Burger || Swap up your basic veggie burger patty with these delicious, easy to make white bean and zucchini fritters!!
If you’ve made this Summer Squash and Ricotta Galette I would be so grateful if you would rate the recipe and let me know what you think in the comments below!
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Summer Squash and Ricotta Galette
This galette is great hot, at room temperature or even cold – you can serve it for any meal of the day and even pack all of the leftovers in lunch boxes!
- Prep Time: 30 mins
- Cook Time: 45 mins
- Total Time: 1 hour 15 mins
- Yield: 1 10-inch galette 1x
- 1 round of prepared gluten free pie crust dough, chilled for at least 1 hour
- 1 zucchini, sliced into 1/4 inch thick rounds
- 1 yellow squash, sliced into 1/4 inch thick rounds
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1/2 cup ricotta cheese
- 1/2 cup plus 1 tablespoon freshly grated Parmesan cheese, divided
- 1/4 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
For the filling
- Layer paper towels together and spread the squash slices across the top. Sprinkle the squash with 1/2 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, 1/2 cup Parmesan, mozzarella, thyme, rosemary and 1 teaspoon of the garlic infused oil. Season well with salt and pepper. Set aside.
For the galette
- 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.