Squash Galette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
7.25 ounces all-purpose flour (about 1 2/3 cups) 1/2 teaspoon salt 1/2 teaspoon baking powder 1/3 cup plus 1 tablespoon extra-virgin olive oil, divided 1/4 cup water 1 medium zucchini, cut crosswise into 1/4-inch-thick slices 1 large yellow squash, cut crosswise into 1/4-inch-thick slices 2 garlic cloves, minced 3/4 cup ricotta cheese 2 ounces grated fresh Parmesan cheese (about 1/2 cup) 2 teaspoons chopped fresh thyme 1/2 teaspoon grated lemon rind 1 teaspoon fresh lemon juice 1/4 teaspoon black pepper 1 large egg, lightly beaten 1/4 teaspoon kosher salt 1 teaspoon water 1 large egg white 1/4 cup fresh basil leaves
1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and baking powder in a food processor; pulse 2 times to combine. Combine 1/3 cup oil and 1/4 cup water in a small bowl. With processor on, slowly add oil mixture through food chute; process until dough is crumbly. Turn dough out onto a lightly floured surface. Knead 1 minute; add additional flour, if necessary, to prevent dough from sticking. Gently press dough into a 5-inch disk; wrap in plastic wrap, and chill at least 30 minutes.
2. Preheat oven to 400°.
3. Combine remaining 1 tablespoon oil, zucchini, squash, and gartic in a large bowl. Combine ricotta and next 6 ingredients (through egg) in a medium bowl, stirring to combine.
4. 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-inch border. Arrange zucchini and squash slices alternately, slightly overlapping, in a circular pattern over ricotta mixture. Sprinkle zucchini and squash with kosher salt. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover squash). In a small bowl, whisk together 1 teaspoon water and egg white. Brush dough edges with egg white mixture. Bake at 400° for 40 minutes or until golden brown. Cool 5 minutes; sprinkle with basil. Cool an additional 15 minutes.
2. Preheat oven to 400°.
3. Combine remaining 1 tablespoon oil, zucchini, squash, and gartic in a large bowl. Combine ricotta and next 6 ingredients (through egg) in a medium bowl, stirring to combine.
4. 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-inch border. Arrange zucchini and squash slices alternately, slightly overlapping, in a circular pattern over ricotta mixture. Sprinkle zucchini and squash with kosher salt. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover squash). In a small bowl, whisk together 1 teaspoon water and egg white. Brush dough edges with egg white mixture. Bake at 400° for 40 minutes or until golden brown. Cool 5 minutes; sprinkle with basil. Cool an additional 15 minutes.
Nutritional Info Amount Per Serving
- Calories: 342.6
- Total Fat: 21.1 g
- Cholesterol: 54.1 mg
- Sodium: 458.7 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 4.7 g
- Protein: 13.9 g
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