How To Make A Zucchini Ricotta Galette For Summer

It’s that time of year when there’s so much delicious, fresh and colorful produce that we actually start to feel a little overwhelmed by the abundance. One type of vegetable that always seems to do well in our home gardens and to be available at the farmers market stands? Summer squash! Whether it’s zucchini or another kind, there’s always more than enough to satisfy our craving for it, so we’re constantly on the look-out for new recipes to incorporate it. Our newest favorite? A savory take on a that uses two kinds of squash AND all of our favorite cheeses for a colorful, tasty treat we won’t soon forget. Watch and learn how to make Zucchini Ricotta Galette!

ZUCCHINI RICOTTA GALETTE

INGREDIENTS

CRUST

1 ½ cups all-purpose flour, divided
½ teaspoon kosher salt
¾ cup (6 ounces) unsalted butter
3 tablespoons ice water

FILLING

1 small (about 8 ounces) zucchini
1 small (about 8 ounces) yellow crookneck squash
¾ teaspoon kosher salt
1 tablespoon olive oil
1 teaspoon fresh lemon zest
½ cup ricotta, lightly patted with paper towels to remove some of the moisture
½ cup grated Parmesan
¼ cup grated mozzarella
1 teaspoon fresh thyme leaves
1 egg yolk mixed with 1 teaspoon milk

DIRECTIONS

CRUST

In a food processor, combine 1 cup of the flour with the salt and the butter. Pulse until the mixture starts clumping together, about 25 to 30 short pulses. Add the remaining ½ cup of flour and pulse just 5 times to coat the rest of the dough.
Dump the dough into a large bowl. Add the ice water and fold with a spatula to form a ball.
Wrap the dough ball in plastic wrap and refrigerate for 2 hours before using.
To minimize cracking, before rolling out, set the dough out for 5 to 10 minutes at room temperature.

GALETTE

Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius).
Cut both the zucchini and the squash into 3/16-inch-thick slices.
Inside a colander set over a bowl, layer the slices and sprinkle with the kosher salt. Let the squash slices drain for 30 minutes – they’ll look like they’re sweating water beads – and then pat dry with paper towels.
Mix the olive oil and lemon zest together.
In a small bowl, combine the ricotta, Parmesan, mozzarella, thyme and 1 teaspoon of the garlic-lemon oil mix.
Roll the prepared crust into a 12-to-14-inch circle.
Spread the cheese mixture on the crust, leaving a 3-inch border around the edges of the crust.
Alternating between the green zucchini and the yellow squash, layer the squash slices over the cheese filling. Start from the outside edge and spiral them to the middle until the filling is completely covered in squash.
Brush the squash with the rest of the garlic-lemon olive oil.
Fold the edges of the crust over the filling, leaving the middle of the tart exposed. Brush the crust with the egg wash.
Bake for 40 to 45 minutes, until the crust is dark brown, the squash slices have started to brown and the cheese filling is set.

CHEF’S TIPS

To ensure all of the zucchini and squash slices are the exact same thickness, use a mandoline to slice them.
Why drain the squash slices? This step guarantees that the filling is not watery, which would result in a soggy galette. Nobody wants that! We adore this delicious combination of ingredients! What do you think of it? Are there any other vegetables, cheeses or other things you’d like to see mixed in it? Do you think you’ll give this one a try? If you do, be sure to come back and tell us how it goes!
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