Lemony Ricotta Summer Squash Galette
Bright, summery, and bursting with fresh flavors, this Lemony Ricotta Summer Squash Galette is a show-stopping seasonal dish that combines rustic charm with gourmet flair. A buttery, flaky homemade crust cradles a creamy, zesty ricotta filling, which is beautifully topped with tender, thinly sliced summer squash. Elevate the flavors with a hint of garlic, fresh thyme, and just a drizzle of olive oil, while a dash of Parmesan and lemon zest adds a savory brightness. Perfect as an elegant appetizer, light lunch, or stunning centerpiece for any gathering, this golden galette is as versatile as it is delicious. Best served warm or at room temperature, it’s an irresistible way to celebrate summer’s bounty.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Granulated sugar
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (cold, cubed)
- 3 tablespoons Ice water
- 0.75 cups Whole-milk ricotta cheese
- 0.25 cups Parmesan cheese (grated)
- 1 teaspoon Lemon zest
- 1 clove Garlic (minced)
- 2 medium Summer squash (thinly sliced)
- 1 tablespoon Olive oil
- 1 teaspoon Fresh thyme leaves (optional)
- 1 large Egg (beaten, for egg wash)
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Kosher salt
Instructions
In a large bowl, whisk together the flour, sugar, and salt for the crust.
Add the cold, cubed butter to the bowl and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Drizzle the ice water over the mixture, one tablespoon at a time, and stir gently until the dough begins to come together.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes while preparing the filling.
In a medium bowl, combine the ricotta cheese, grated Parmesan, lemon zest, and minced garlic. Mix well and set aside.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the rolled-out dough to the prepared baking sheet.
Spread the ricotta mixture evenly over the dough, leaving a 2-inch border around the edges.
Arrange the thinly sliced summer squash in an overlapping pattern on top of the ricotta mixture. Drizzle with olive oil and sprinkle with fresh thyme, black pepper, and kosher salt.
Fold the edges of the dough up and over the filling, pleating as you go to create a rustic edge. Brush the crust with the beaten egg for a golden finish.
Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the squash is tender.
Allow the galette to cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 22.7 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 561 mg | 24% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.7 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 290 mg | 22% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 276 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
