LEMONY RICOTTA SUMMER SQUASH GALETTE
Using refrigerated piecrust takes all the hard work out of this weeknight-friendly dish. The key to a successful galette is a filling that doesn't become runny while baking. Salting the squash helps remove the excess water so you don't end up with a soggy crust
Provided by katepate
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 1. Sprinkle zucchini lightly with salt. Transfer to a colander; drain for 15 minutes. Pat dry with paper towels. Preheat oven to 400°F.
- 2. Meanwhile, on a large piece of lightly floured parchment, roll dough to a 12 inch circle. Transfer parchment and dough to a large baking sheet; set aside.
- 3. For ricotta filling, in a medium bowl whisk together ricotta, Parmesan, mozzarella, garlic, 1 teaspoons of olive oil, lemon peel, lemon juice, salt, and pepper. Using a spatula, spread ricotta filling over dough. leaving a 11/2-inch border. Top with squash rounds. Drizzle with remaining olive oil Gently fold over pastry edges, pleating as necessary.
- 4. In a small bowl whisk together egg yolk and 1 teaspoons water. Lightly brush pastry edges with egg mixture. Transfer galette to oven. Bake 35 to 40 minutes or until edges are golden brown. Sprinkle fresh dill weed, if desired Serve warm or at room temperature.
LEMONY RICOTTA SUMMER SQUASH GALETTE RECIPE - (4.4/5)
Provided by á-4084
Number Of Ingredients 13
Steps:
- 1. Sprinkle zucchini lightly with salt. Transfer to a colander; drain for 15 minutes. Pat dry with paper towels. Preheat oven to 400 degrees F. 2. Meanwhile, on a large piece of lightly floured parchment paper, roll pie dough to a 12-inch circle. Transfer parchment and dough to a large baking sheet; set aside. 3. For ricotta filling, in a medium bowl whisk together ricotta, Parmesan, mozzarella, garlic, 1 tsp. of the olive oil, lemon peel, lemon juice, salt, and pepper. Using a spatula, spread over dough, leaving a 1 1/2 inch border. Top with squash rounds. Drizzle with remaining olive oil. Gently fold over pastry edge, pleating as necessary. 4. In a small bowl whisk egg yolk and 1 tsp. water. Lightly brush pastry edges with egg mixture. Transfer galette to oven. Bake 35 to 40 minutes or until edges are golden brown. Sprinkle with dill weed, if desired. Serve warm or at room temperature.
SUMMER SQUASH AND BACON GALETTE
Summer squash goes decadent in this cheesy, bacon-studded savory galette.
Provided by Food Network Kitchen
Categories side-dish
Time 2h55m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the dough: Combine the flour, sugar and 1/2 teaspoon salt in a food processor and pulse until mixed. Add about a third of the chilled butter and process until thoroughly combined with no visible chunks of butter (the mixture will be slightly yellow). Add the remaining butter and pulse until the mixture resembles a very coarse meal with pea-size bits of butter. Add the vinegar in a single pulse. Gradually add 2 tablespoons ice water through the feed tube, pulsing just until evenly combined. Squeeze a handful of the dough together-it should just hold its shape and be a little crumbly. If still very powdery, pulse again, adding up to 2 tablespoons ice water.
- Turn the dough out onto a work surface and pat together into a flat disk about 1/2-inch thick. Wrap tightly in plastic wrap. Refrigerate until firm, at least 1 hour or up to 2 days.
- For the galette: Adjust an oven rack to the lower third position and preheat the oven to 400 degrees F.
- Toss the yellow squash and zucchini with 3/4 teaspoon salt in a bowl. Let sit for 15 minutes to draw out a good amount of water from the vegetables.
- Meanwhile, lay out the bacon slices in a large skillet. Place over medium heat and cook partially, flipping occasionally, to render out some fat but not to brown or crisp up, about 5 minutes. Transfer to a cutting board; let cool slightly, then cut into 1/2-inch pieces. Reserve the bacon fat in the pan.
- Pat the squash slices dry; place in a large bowl with the red onion slices and toss with olive oil, 1/2 teaspoon salt and a few grinds of pepper.
- Let the dough stand at room temperature for a few minutes until slightly softened. Roll out on a lightly floured surface into a 12- to 13-inch circle, about 1/8-inch thick. Transfer to an ungreased baking sheet. Sprinkle the mozzarella and Parmesan on the circle, leaving empty a 1 1/2-inch border all around. Fan the squash, zucchini and onions in a circle, then scatter the bacon on top. Fold up the edges of the dough, pleating, to overlap the filling. Brush the dough border with the egg wash. Drizzle any bacon fat over the filling.
- Bake until golden brown all over and the filling is bubbly, 45 to 50 minutes. Brush the galette with a little vinegar while still warm and serve.
MARINATED SUMMER SQUASH WITH HAZELNUTS AND RICOTTA
Toss raw halved squash with salt and let it sit for at least ten minutes (and up to 30) to draw out some liquid, and then pat dry with paper towels. This also seasons it from the inside out, concentrating the flavor.
Provided by Molly Baz
Categories Bon Appétit Side Summer Yellow Squash Squash Zucchini Hazelnut Mint Ricotta Vegetarian
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 300°F. Toss squash and 1 1/2 tsp. kosher salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.
- Toss hazelnuts and 1 Tbsp. oil on a rimmed baking sheet and roast, shaking occasionally, until golden brown, 15-20 minutes. Let cool; crush into large pieces with a measuring cup or glass.
- Smack 3 mint sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil; set dressing aside.
- Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover (if you don't have a lid use a baking sheet), and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly.
- Cut squash into 2" pieces and toss in reserved dressing to coat; season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint sprigs; discard.
- Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 Tbsp. oil; season with kosher salt. Hang on to that lemon.
- Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (you want about 1/4 cup). Scatter mint and hazelnuts over squash. Drizzle generously with oil and sprinkle with sea salt. Serve with toast.
More about "lemony ricotta summer squash galette recipe 445 recipes"
SUMMER SQUASH AND RICOTTA GALETTE RECIPE | MYRECIPES
Web Jun 12, 2012 Ingredients 7 ¼ ounces all-purpose flour (about 1 2/3 cups) ½ teaspoon salt ½ teaspoon baking powder ⅓ cup plus 1 tablespoon …
From myrecipes.com
5/5 (26)Total Time 2 hrsServings 6Calories 362 per serving
From myrecipes.com
5/5 (26)Total Time 2 hrsServings 6Calories 362 per serving
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and baking powder in a food processor; pulse 2 times to combine. 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.
- Combine remaining 1 tablespoon oil, zucchini, squash, and garlic in a large bowl. Combine ricotta and next 6 ingredients (through egg) in a medium bowl, stirring to combine.
- Unwrap dough, and roll into a 14-inch circle on a lightly floured surface. Place dough on a baking sheet lined with parchment paper. 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. 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. Brush dough edges with egg white mixture. Bake at 400° for 40 minutes or until golden brown. Cool 5 minutes; sprinkle with basil. Cool an additional 15 minutes. Cut into 6 wedges.
See details
MARINATED SQUASH WITH LEMONY RICOTTA AND PISTACHIOS
Web Jun 29, 2021 BEST KITCHEN TOOL EVER.) Meanwhile, in a bowl, whisk together the remaining ⅔ cup olive oil, a good pinch of salt and pepper, the garlic, crushed red …
From mykitchenlittle.com
From mykitchenlittle.com
See details
LEMONY RICOTTA SUMMER SQUASH GALETTE RECIPE - PINTEREST
Web Sep 7, 2020 - Make the most of fresh and in-season veggies, such as zucchini and summer squash, in this pretty galette. Use refrigerated piecrust to take all the work out of this …
From pinterest.com
From pinterest.com
See details
LEMONY RICOTTA SUMMER SQUASH GALETTE | RECIPE IN 2022
Web Aug 26, 2022 - The key to a successful galette is a filling that doesn't become runny while baking. Salting the squash helps remove excess water so you don't end up with a soggy …
From pinterest.com
From pinterest.com
See details
LEMONY RICOTTA SUMMER SQUASH GALETTE | RECIPE | SUMMER SQUASH …
Web Aug 27, 2022 - The key to a successful galette is a filling that doesn't become runny while baking. Salting the squash helps remove excess water so you don't end up with a soggy …
From pinterest.com
From pinterest.com
See details
LEMONY RICOTTA SUMMER SQUASH GALETTE RECIPE | COOKBOOK CREATE
Web The key to a successful galette is a filling that doesn't become runny while baking. Salting the squash helps remove excess water so you don't end up with a soggy crust. From …
From cookbookcreate.com
From cookbookcreate.com
See details
LEMONY RICOTTA SUMMER SQUASH GALETTE RECIPE | EAT YOUR BOOKS
Web Save this Lemony ricotta summer squash galette recipe and more from Better Homes and Gardens Magazine, August 2013 to your own online collection at EatYourBooks.com …
From eatyourbooks.com
From eatyourbooks.com
See details
LEMONY RICOTTA SUMMER SQUASH GALETTE | PUNCHFORK
Web 2 medium zucchini and/or yellow summer squash, thinly sliced (2 1/2 cups) 1 clove garlic, minced; 2 teaspoon finely shredded lemon peel; 1 tablespoon olive oil; 1/2 15 ounce …
From punchfork.com
From punchfork.com
See details
SUMMER SQUASH AND RICOTTA GALETTE - THIS MESS IS OURS
Web Sep 14, 2015 Before using gently blot the tops of the squash dry with paper towels. In a small bowl mix the olive oil and garlic together, set aside. In a separate bowl combine the …
From thismessisours.com
From thismessisours.com
See details
LEMONY RICOTTA SUMMER SQUASH GALETTE – ABUNDANCE ACRES
Web Jul 24, 2019 Ingredients 2 medium zucchini and/or yellow summer squash, thinly sliced (2 1/2 cups) Salt 1/2 15 ounce package rolled refrigerated unbaked piecrust 3/4 cup ricotta …
From abundanceacres.org
From abundanceacres.org
See details
LEMONY RICOTTA SUMMER SQUASH GALETTE RECIPE 445- RECIPERT
Web Free Lemony Ricotta Summer Squash Galette Recipe 445 with ingredients, step by step and other related foods ... Recipes By Calories; Dessert; Main Dish; Appetizers; Healthy; …
From recipert.com
From recipert.com
See details
LEMONY RICOTTA SUMMER SQUASH GALETTE | RECIPE | SUMMER SQUASH …
Web Salting the squash helps remove excess water so you don't end up with a soggy crust. Jun 30, 2019 - The key to a successful galette is a filling that doesn't become runny while …
From pinterest.ca
From pinterest.ca
See details
MARINATED ZUCCHINI WITH HAZELNUTS AND RICOTTA RECIPE - BON APPéTIT
Web May 22, 2018 Preparation. Step 1. Preheat oven to 300°. Toss squash and 1½ tsp. kosher salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.
From bonappetit.com
From bonappetit.com
See details
SUMMER SQUASH TOMATO AND ONION GALETTE - 2 COOKIN MAMAS
Web Aug 9, 2020 Sliced yellow and zucchini squash is layered on a bed of lemon ricotta then topped with caramelized onions and tomatoes and partially wrapped with a pie crust. A …
From 2cookinmamas.com
From 2cookinmamas.com
See details
LEMONY RICOTTA SUMMER SQUASH GALETTE | RECIPE | RECIPES, FOOD, …
Web Aug 13, 2019 - The key to a successful galette is a filling that doesn't become runny while baking. Salting the squash helps remove excess water so you don't end up with a soggy …
From pinterest.com
From pinterest.com
See details
SUMMER SQUASH AND RICOTTA GALETTE – ETEKCITY • COSORI • LEVOIT
Web Aug 29, 2022 Directions: Lay the squashes and tomatoes onto a wire rack in a single layer and sprinkle with salt to draw out the moisture. Mix the ricotta cheese, garlic, thyme, …
From checkout.cosori.com
From checkout.cosori.com
See details
LEMONY RICOTTA SUMMER SQUASH GALETTE RECIPE | EAT YOUR BOOKS
Web Save this Lemony ricotta summer squash galette recipe and more from Cozy Vegan Pies and Tarts: 60 Plant-Based Recipes that Taste Like Home to your own online collection …
From eatyourbooks.net
From eatyourbooks.net
See details
INDIVIDUAL ZUCCHINI, LEMON, AND RICOTTA GALETTES RECIPE - BON …
Web Aug 4, 2008 Step 3. Melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add onion and sauté until soft and translucent, about 7 minutes. Add garlic and …
From bonappetit.com
From bonappetit.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love