Summer Squash and Ricotta Galette

Name: Summer Squash and Ricotta Galette
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 0 teaspoons black pepper; 1 large egg, lightly beaten; 1 large egg white; 394 milliliters 7.25 ounces all-purpose flour (about; 59 milliliters fresh basil leaves; 2 teaspoons chopped fresh thyme; 2 garlic cloves, minced; 0 teaspoons kosher salt; 1 teaspoon fresh lemon juice; 1 teaspoons grated lemon rind; 79 milliliters extra-virgin olive oil, divided; 118 milliliters ounces grated fresh Parmesan cheese (about; 177 milliliters part-skim ricotta cheese; 1 teaspoons salt; 59 milliliters water; 1 teaspoon water; 1 large yellow squash, cut crosswise into 1/4-inch-thick slices; 1 medium zucchini, cut crosswise into 1/4-inch-thick slices

Summer Squash and Ricotta Galette might be just the side dish you are searching for. This recipe serves 6. One serving contains 324 calories, 12g of protein, and 18g of fat. It will be a hit at your The Fourth Of July event. If you have part-skim ricotta cheese, salt, egg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Weigh or lightly spoon flour into dry measuring cups; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine flour, salt, and baking powder in a food processor; pulse 2 times to combine.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Food Processor

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.

Ingredients you will need

Dough

All Purpose Flour

Water

Wrap

Cooking Oil

Equipment you will use

Plastic Wrap

Bowl

Preheat oven to 40

Equipment you will use

Oven

Combine remaining 1 tablespoon oil, zucchini, squash, and garlic in a large bowl.

Ingredients you will need

Zucchini

Garlic

Squash

Cooking Oil

Equipment you will use

Bowl

Combine ricotta and next 6 ingredients (through egg) in a medium bowl, stirring to combine.

Ingredients you will need

Ricotta Cheese

Egg

Equipment you will use

Bowl

Unwrap dough, and roll into a 14-inch circle on a lightly floured surface.

Ingredients you will need

Dough

Roll

Place dough on a baking sheet lined with parchment paper.

Ingredients you will need

Dough

Equipment you will use

Baking Paper

Baking Sheet

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.

Ingredients you will need

Zucchini

Ricotta Cheese

Spread

Squash

Dough

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.

Ingredients you will need

Kosher Salt

Egg Whites