Monday, July 9, 2012

Summer Squash and Ricotta Galette

A great way to use some of that summer produce! Give yourself about 1-½ hours to make this delicious meatless meal. You can also make the dough ahead of time and chill until ready to use. This recipe makes good use of olive oil, a healthy fat.

serves 6 ( 10 points +)

  • 1-⅔ c. flour
  • ½ tsp. salt
  • ½ tsp. baking powder
  • ⅓ c. + 1 T. olive oil, divided
  • ¼ c. water

  • 1 large yellow summer squash, cut into ¼ inch slices
  • 2 garlic cloves, minced
  • 1c. low-fat ricotta cheese
  • ½ c. grated Parmesan cheese
  • ½ tsp. grated lemon rind
  • 1 tsp. fresh lemon juice
  • ¼ tsp. black pepper
  • 1 egg, lightly beaten
  • ¼ tsp. salt
  • 1 tsp. water
  • 1 egg white
  • fresh basil leaves
For crust, combine flour, salt and baking powder in a food processor. Pulse a few times to mix. Combine ⅓ c. olive oil and water. Pour slowly through chute and process until dough is crumbly.
Turn onto a lightly floured surface and knead for 1 minute. Wrap in plastic wrap and refrigerate for 30 minutes or until ready to use.

In a medium bowl, combine squash, 1 T. olive oil and garlic.

In another bowl, combine ricotta with next 5 ingredients ( through egg).

Unwrap dough and roll into a 14 inch circle on a lightly floured surface. Place dough on a baking sheet lined with parchment paper.
Spread ricotta mixture over dough, leaving a 2 nch border. Arrange squash slices alternately, slightly overlapping, in a circular pattern over ricotta mixture. Sprinkle squash with salt. 

Fold edges of dough toward center, pressing gently to seal ( Dough will only partially cover filling).
In a small bowl, whisk together egg white and 1 tsp. water. Brush over dough edges. 
Bake at 400 degrees for 40-45 minutes or until golden brown. Let stand for 5-10 minutes before cutting. Sprinkle with torn basil. Cut into 6 wedges.

adapted from "Cooking Light"


  1. making this tonight. I'll let you know how it goes. So far, my dough is super crumbly, but I'm sure it's still tasty.

  2. Ok, so the inside turned out FABULOUS. not sure what I did wrong on the dough. I'm thinking I'll use pizza dough next time. Le sigh. Mostly delish!

    1. Sorry your crust did not turn out! Ours was really good. It was not crumbly at all.

  3. This dish is AMAZING! I've made it twice already. Thanks so much for sharing these great recipes.


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