Best 2 Lemony Ricotta Summer Squash Galette Recipes

In the midst of summer's bounty, when zucchini and yellow squash are plentiful, consider turning them into a lemony ricotta summer squash galette, a rustic yet elegant dish that showcases the season's freshest produce. This savory tart, featuring a golden, flaky crust encasing a creamy ricotta filling studded with tender squash, herbs, and a hint of lemon zest, is a delightful symphony of flavors and textures that will elevate any gathering.

Here are our top 2 tried and tested recipes!

LEMONY RICOTTA SUMMER SQUASH GALETTE

Lemony Ricotta Summer Squash Galette image

Using refrigerated piecrust takes all the hard work out of this weeknight-friendly dish. The key to a successful galette is a filling that doesn't become runny while baking. Salting the squash helps remove the excess water so you don't end up with a soggy crust

Provided by katepate

Categories Lunch/Snacks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 medium zucchini (2.5 cups) or 2 medium summer squash, thinly sliced (2.5 cups)
0.5 (15 ounce) package rolled refrigerated unbaked pie crusts
3/4 cup ricotta cheese
1/2 cup grated parmesan cheese
1/4 cup shredded mozzarella cheese
1 minced garlic clove
1 tablespoon olive oil
2 teaspoons finely shredded lemon peel
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 egg yolk

Steps:

1. Sprinkle zucchini lightly with salt. Transfer to a colander; drain for 15 minutes. Pat dry with paper towels. Preheat oven to 400°F.
2. Meanwhile, on a large piece of lightly floured parchment, roll dough to a 12 inch circle. Transfer parchment and dough to a large baking sheet; set aside.
3. For ricotta filling, in a medium bowl whisk together ricotta, Parmesan, mozzarella, garlic, 1 teaspoons of olive oil, lemon peel, lemon juice, salt, and pepper. Using a spatula, spread ricotta filling over dough. leaving a 11/2-inch border. Top with squash rounds. Drizzle with remaining olive oil Gently fold over pastry edges, pleating as necessary.
4. In a small bowl whisk together egg yolk and 1 teaspoons water. Lightly brush pastry edges with egg mixture. Transfer galette to oven. Bake 35 to 40 minutes or until edges are golden brown. Sprinkle fresh dill weed, if desired Serve warm or at room temperature.

LEMONY RICOTTA SUMMER SQUASH GALETTE RECIPE - (4.4/5)

Lemony Ricotta Summer Squash Galette Recipe - (4.4/5) image

Provided by á-4084

Number Of Ingredients 13

Ingredients

2 medium zucchini and/or yellow summer squash, thinly sliced (2 1/2 cups)
Salt
1/2 15 ounce packagerolled refrigerated unbaked piecrust
3/4 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
1 clove garlic, minced
1 tablespoon olive oil
2 teaspoons finely shredded lemon peel
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 egg yolk

Steps:

1. Sprinkle zucchini lightly with salt. Transfer to a colander; drain for 15 minutes. Pat dry with paper towels. Preheat oven to 400 degrees F. 2. Meanwhile, on a large piece of lightly floured parchment paper, roll pie dough to a 12-inch circle. Transfer parchment and dough to a large baking sheet; set aside. 3. For ricotta filling, in a medium bowl whisk together ricotta, Parmesan, mozzarella, garlic, 1 tsp. of the olive oil, lemon peel, lemon juice, salt, and pepper. Using a spatula, spread over dough, leaving a 1 1/2 inch border. Top with squash rounds. Drizzle with remaining olive oil. Gently fold over pastry edge, pleating as necessary. 4. In a small bowl whisk egg yolk and 1 tsp. water. Lightly brush pastry edges with egg mixture. Transfer galette to oven. Bake 35 to 40 minutes or until edges are golden brown. Sprinkle with dill weed, if desired. Serve warm or at room temperature.

Tips:

Prepare your ingredients: Before you start cooking, make sure all of your ingredients are measured, chopped, and prepped. This will make the cooking process go much smoother.
Use a large skillet: A large skillet will help to ensure that the squash cooks evenly and doesn't get crowded.
Don't overcrowd the pan: When cooking the squash, don't overcrowd the pan. This will prevent the squash from cooking evenly.
Cook the squash until it is tender: The squash should be cooked until it is tender but still has a slight bite to it.
Use a preheated oven: When baking the galette, make sure the oven is preheated to the correct temperature. This will help to ensure that the galette cooks evenly.
Let the galette cool slightly before slicing: Before slicing the galette, let it cool slightly. This will help to prevent the filling from spilling out.

Conclusion:

This lemony ricotta summer squash galette is a delicious and easy-to-make summer dish. The combination of the creamy ricotta, tangy lemon, and sweet squash is simply irresistible. Whether you're serving it for brunch, lunch, or dinner, this galette is sure to be a hit.

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