Dinner Tonight: Summer Squash and Ricotta Galette

Name: Dinner Tonight: Summer Squash and Ricotta Galette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp slivered basil leaves; 1 egg yolk beaten with 1 teaspoon water; 1 medium garlic clove, minced; 1 Tbsp olive oil; 118 milliliters grated Parmesan cheese; 283 grams pie crust disc; 118 milliliters ricotta cheese; 59 milliliters shredded mozzarella; 2 smalls large or summer squash (or zucchini), sliced into 1/4-inch thick rounds

You can never have too many main course recipes, so give Dinner Tonight: Summer Squash and Ricotta Galette a try. One portion of this dish contains about 16g of protein, 32g of fat, and a total of 510 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 4. It will be a hit at your The Fourth Of July event. A mixture of parmesan cheese, egg yolk, garlic clove, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

If you have the time, lay the squash slices out on a platter layered with paper towels and spinkle them with salt, leaving for 30 minutes to draw out moisture. This will make the galette less likely to become soggy. Blot them dry when finished.

Ingredients you will need

Squash

Salt

Equipment you will use

Paper Towels

Whisk together the olive oil and garlic and set aside. In another bowl, mix together the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil and season the mixture to taste with salt and pepper.

Ingredients you will need

Salt And Pepper