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 +)
Crust:

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


  • 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"

4 comments:

  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.

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  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!

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

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

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