LEMONY RICOTTA SUMMER SQUASH GALETTE RECIPE - (4.4/5)
Provided by รก-4084
Number Of Ingredients 13
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.
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surinder daroch
[email protected]This recipe is a great starting point, but I think it could be improved with a few tweaks. I would add more herbs to the filling and use a different type of cheese.
Leear
[email protected]I'm not sure why, but my galette didn't turn out as golden brown as the one in the picture. Maybe I didn't cook it long enough?
Pardip Malik
[email protected]This galette is a bit time-consuming to make, but it's worth the effort. The results are stunning and the flavor is amazing.
Kenneth Copeland
[email protected]I'm not a huge fan of ricotta cheese, but I really enjoyed this galette. The ricotta and squash filling was creamy and flavorful, and the lemon zest added a nice brightness.
ghassan ghanem
[email protected]This galette is perfect for a summer brunch or lunch. It's light and refreshing, and the flavors are amazing.
sandi gallegosabeyta
[email protected]I made this galette for a potluck and it was a big hit! Everyone loved the unique flavor combination.
Mohammad Thooha
[email protected]This recipe is a great way to use up leftover summer squash. I had some zucchini and yellow squash that I needed to use up, and this galette was the perfect solution.
Magdalene Adeyemi
[email protected]I'm not sure what I did wrong, but my galette turned out a bit soggy. I think I might have added too much liquid to the filling.
shaaz khan
[email protected]The crust was a bit too thick for my liking. I think I would have preferred it with a thinner crust.
fikadu Maru
[email protected]This galette was a bit too lemony for my taste. I think I would have preferred it with less lemon zest.
Sajid Anjum
[email protected]I'm not usually a fan of squash, but this galette changed my mind! The ricotta and lemon zest really balance out the flavor of the squash. I'll definitely be making this again.
Rehmat Ali Shah
[email protected]This recipe is a keeper! It's easy to follow and the results are stunning. The galette is beautiful and delicious.
Md bashirul islam islam
[email protected]I made this galette for a brunch party and it was a huge success! Everyone loved the combination of flavors and textures. The crust was especially delicious.
Tlaki Mathebula
[email protected]This galette was a hit! The ricotta and squash filling was creamy and flavorful, and the lemon zest added a bright, citrusy note. The crust was flaky and buttery, and held everything together perfectly.