(Forgive the “busy” background this week. But I just had to add some flowers. Summer is fading fast. Hope it’s not too distracting.)
I think I mentioned a couple of weeks ago that I’ve decided to become a “gourmet” cook. (Do keep the “gourmet” in parenthesis).
Anyway, I made my first “Galette” a few weeks ago. I looked up recipes and while a crepe is a version of a Galette (pronounced with a hard “g”and the “e” is silent), and many recipes confuse the two. They are different. A crepe is a soft pastry while a Galette is more like a pie crust. Check it out here.
Here’s the recipe I used. It’s from an old BH & G magazine.
Lemony Ricotta Summer Squash Galette:
2 medium zucchini and/or summer squash, sliced thin. About 2 1/2 cups.
1/2 refrigerated unrolled pie crust (Just realized. I used a whole one.)
3/4 cup ricotta cheese ( I used light.)
1/2 cup grated Parmesan cheese
1/4 cup shredded Mozzarella
1 glove garlic (I didn’t use.)
1 Tbsp. olive oil
2 tsp. finely shredded lemon peel
l Tlbsp. lemon juice
1/4 tsp salt
1/4 tsp black pepper
1 egg yolk
Directions:
- Sprinkle squash lightly with salt. Transfer to a colander; drain for 15 minutes. Pat dry with paper towels Preheat over to 400 F. (I really patted my almost dry. Come to find out this is a really important step to ensure the crust doesn’t get soggy. Naturally, I read about Galette’s this after I made it.)
- Meanwhile, on lightly floured parchment, roll dough to a 12-inch circle. Transfer parchment and dough to a large baking sheet; set aside.
- In a medium bowl, whisk together cheeses, garlic, 1 tsp. of the olive oil, lemon peel, lemon juice, salt, and pepper. Using a spatula, spread ricotta filling over dough leaving a 1 1/2 inch border. Tops with squash rounds. Drizzle with remaining olive oil. Gently fold over pastry edges, pleating as necessary.
- In small bowl, whisk together egg yolk, and 1 tsp. water. Lightly brush pastry edges with egg mixture.
- Bake 35 to 40 minutes or until edges are golden brown. Sprinkle with fresh dill weed, if desired.
- Serve warm or at room temp. (I served warm.)
Each serving: 283 cal, 18 g fat, 20 g carb, 1 g fiber, 9 g protein.
It made a beautiful dish. Very different. The only thing I might change is using a little less lemon juice. My husband loved it just like it was, though.
Also, I don’t know why it called for 1/2 of the pie crust. Maybe it was supposed to be much thinner. I loved the way mine turned out and think I will prepare it that way in the future as well.
With the cheese mixture.
I used only summer squash.
Here it is with the folded over pie crust brush with the egg yolk/water mixture.
Here it is fresh from the oven.
I served it with a roasted potato/red pepper combo and tomato slices. Yummy.
