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Summer Squash and Ricotta Galette Recipe

Summer Squash and Ricotta Galette Recipe

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Ingredients

Count

Nutrition

2066

Calories

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Ingredients:

Serving

7.25 oz all-purpose flour (about 1 2/3 cups)
1/2 tsp salt
1/2 tsp baking powder
1/3 cup plus 1 tbsp extra-virgin olive oil, divided
1/4 cup water
1 medium zucchini , cut crosswise into 1/4-inch-thick slices
1 large yellow squash , cut crosswise into 1/4-inch-thick slices
2 garlic cloves, minced
3/4 cup part-skim ricotta cheese
2 oz grated fresh parmesan cheese (about 1/2 cup)
2 tsp chopped fresh thyme
1/2 tsp grated lemon rind
1 tsp fresh lemon juice
1/4 tsp black pepper
1 large egg, lightly beaten
1/4 tsp kosher salt
1 tsp water
1 large egg white
1/4 cup fresh basil leaves

Directions:

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.
Preheat oven to 400°.
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2065.94 Kcal (8650 kJ)
Calories from fat	1050.84 Kcal
		% Daily Value*
Total Fat	116.76g	180%
Cholesterol	298.54mg	100%
Sodium	2930.88mg	122%
Potassium	1018.83mg	22%
Total Carbs	177.22g	59%
Sugars	1.73g	7%
Dietary Fiber	7.05g	28%
Protein	74.14g	148%
Vitamin C	11.3mg	19%
Iron	4.7mg	26%
Calcium	1342mg	134%

Amount Per 100 g
Calories	289.08 Kcal (1210 kJ)
Calories from fat	147.04 Kcal
		% Daily Value*
Total Fat	16.34g	180%
Cholesterol	41.77mg	100%
Sodium	410.11mg	122%
Potassium	142.56mg	22%
Total Carbs	24.8g	59%
Sugars	0.24g	7%
Dietary Fiber	0.99g	28%
Protein	10.37g	148%
Vitamin C	1.6mg	19%
Iron	0.7mg	26%
Calcium	187.8mg	134%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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