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"