Sunday, August 15, 2010

Summer Squash & Ricotta Galette

This is delicious.  The original recipe used zucchini and slightly less cheese, but I used what I had on hand - squash - and it was wonderful.  I'm excited to try it with other toppings, too!  We might do one this week with red pepper.  Yum!  One tip to make this an easier meal for a weeknight - make the dough a day ahead and refrigerate until about 30 minutes before you want to roll it out.  You could also go ahead and mix the cheeses together the day before to save time.

Summer Squash and Ricotta Galette
adapted from Smitten Kitchen

1 1/2 cups flour, chilled in the freezer for about 30 minutes
1/4 tsp salt
1 stick cold butter, diced
1/4 cup sour cream (light works fine, but I wouldn't try fat-free)
2 tsp lemon juice
1/4 cup ice water


1 Tbsp + 1 tsp olive oil
1 clove of garlic, minced
2/3 cup ricotta cheese
2/3 cup grated parmesan
1/2 cup grated mozzarella
2 small yellow squashes, thinly sliced, sprinkled with salt, and laid on a paper towel for 30 min.
2 Tbsp slivered basil

1 egg yolk beaten w/ 1 tsp water

Day ahead (or at least an hour ahead): Make dough:
-Whisk together the flour and salt in a large bowl.  Sprinkle the butter on top and use a pastry blender to cut it in until it's the size of peas.
-In a small bowl, whisk together the sour cream, lemon juice, and water, and then add it to the flour mixture.  Mix until large lumps form.
-Pat the lumps into a ball, wrap in plastic wrap and refrigerate 1 hour - 1 day.

Day ahead or day of:  Make cheese mixture:
-In a small bowl, whisk together olive oil and garlic.  Set aside.
-In a separate bowl, mix together the 3 cheeses, and 1 tsp of the garlicky olive oil.  Season with salt and pepper.

Day of: Assemble galette:
-Preheat the oven to 400.
-On a piece of floured parchment paper, roll the dough out to a 12-inch round.  Transfer the dough (on the paper) to a baking sheet.
-Spread the cheese mixture over the dough, leaving a 2-inch border.  Shingle the squash (already prepped - salted & dried) on top of the cheese mixture.
-Drizzle the remaining 1 Tbsp garlicky oil on top of the squash, and then fold the dough border over the filling, pleating the edge to make it fit.
-Brush the edges with the egg yolk glaze.
-Bake 30-40 minutes, until the cheese is puffed and the pastry is golden brown.
-Sprinkle with basil and let stand for 5 minutes before serving.

This is good at any temperature!



Mindy said...

Thanks for posting this - I have summer squash coming out my ears! Now if I could just remember to get ricotta... Anyway, it sounds terrific!

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