LEMONY RICOTTA SUMMER SQUASH GALETTE
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.
Provided by BHG Test Kitchen
Time 1h15m
Number Of Ingredients 13
Steps:
- Sprinkle zucchini lightly with salt. Transfer to a colander; drain for 15 minutes. Pat dry with paper towels. Preheat oven to 400°F.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 283 kcal, Carbohydrate 20 g, Cholesterol 59 mg, Protein 9 g, SaturatedFat 8 g, Sodium 444 mg, Sugar 2 g, Fat 18 g, UnsaturatedFat 9 g
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.
LEMON-RICOTTA COOKIES
These soft, almost cake-like cookies with a hint of lemon flavor are perfect for dunking in your cup of coffee or tea. My husband loves these as they are not overly sweet.
Provided by Kim's Cooking Now
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 35m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Beat ricotta, sugar, egg, vanilla, and lemon zest in a large bowl with an electric mixer. Gradually beat in flour and baking powder; mix until well combined.
- Use a small 1 1/2-tablespoon cookie scoop to scoop up dough and form into a ball with floured hands. Roll the ball of dough into a rope, approximately 7 inches long, on a very lightly floured surface. Shape the rope into a ribbon and place on a baking sheet. Repeat with the remaining dough, arranging 9 cookies per baking sheet. Sprinkle cookies with powdered sugar.
- Bake in the preheated oven until lightly browned, 15 to 16 minutes. Transfer cookies to wire racks and cool completely.
Nutrition Facts : Calories 87.6 calories, Carbohydrate 19 g, Cholesterol 10.3 mg, Fat 0.4 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 31.3 mg, Sugar 8.4 g
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.
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.
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SUMMER SQUASH AND RICOTTA GALETTE RECIPE | MYRECIPES
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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.
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5/5 (4)Total Time 1 hr 15 minsEstimated Reading Time 4 mins
- Layer paper towels together and spread the squash slices across the top. Sprinkle the squash with 1/2 teaspoon of sea salt and let the salt draw the water out of the squash for 30 minutes. Before using gently blot the tops of the squash dry with paper towels.
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