Simple & Quick

Summer Squash & Ricotta Galette

This Mess Is Ours

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!

Let’s get started!

Made this for dinner tonight and it was so good! Unfortunately there are no leftovers.

For the Filling


Layer paper towels and spread the squash slices across them. Sprinkle the squash with sea salt to draw the water out of the squash. Then gently blot the tops of the squash dry.

For the Filling


Mix the olive oil and garlic together, set aside. Then combine the ricotta, Parmesan, mozzarella, thyme, rosemary and some of the garlic infused oil. 

For the Galette


Heat the oven to 400°F and line a large baking sheet with parchment paper. Line a surface with plastic wrap and place the chilled round of pie dough on top. Place another sheet of plastic wrap over the top and roll the dough out. 

For the Galette


Spread the cheese mixture over the galette dough. Arrange slices of squash on the top of the cheese mixture. Drizzle garlic oil over the squash. Fold the border of the dough over the edges of the filling. Brush the dough with the egg wash.

For the Galette


Bake for 35-45 minutes, sprinkling pine nuts over the top in the last minutes of bake time. Remove from the oven, sprinkle with basil and pepper flakes if desired.