Summer Squash and Ricotta Galette
Galettes originated in France and are a rustic, free-form tart that can be filled with both sweet and savory ingredients.
This is vegetarian and high protein recipe. Dish can be prepared in 75 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Summer Squash and Ricotta Galette
Ingredients
Instructions
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In a food processor, combine the flour and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Slowly add the ice water, 1 tablespoon at a time, until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
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Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
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Slice the summer squash and zucchini into thin rounds. In a bowl, combine the ricotta cheese, Parmesan cheese, basil, egg, olive oil, garlic, salt, and black pepper.
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On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter. Transfer the dough to the prepared baking sheet.
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Spread the ricotta mixture evenly over the dough, leaving a border around the edges. Arrange the sliced squash and zucchini on top of the ricotta mixture.
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Fold the edges of the dough over the filling, pleating as necessary. Brush the edges of the dough with egg wash, if desired.
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Bake for 35-40 minutes, or until the crust is golden brown. Allow the galette to cool for 10 minutes before serving.
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Serve warm or at room temperature.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 25g9%
- Sugars 5g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
