Easy Ricotta & Squash Galette

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34 likes 22 klips

Have a bounty of squash from your garden? Use it up with this easy to make Ricotta & Squash Gallette.

109gyVWDQG Kitchenbowl
Prep Time

10 min

PT10M
Cook Time

30 min

PT30M
Wait Time

15 min

PT15M PT55M
Easy Ricotta & Squash Galette

Ingredients

Serves 4
4 servings Serves

Instructions

Step 1

Use a mandolin to make very thin slices of squash. Lay the squash out on paper towels inside of a sheet pan and lightly sprinkle with salt to draw out moisture. Let sit for about 15 minutes.

Use a mandolin to make very thin slices of squash. Lay the squash out on paper towels inside of a sheet pan and lightly sprinkle with salt to draw out moisture. Let sit for about 15 minutes.

Step 2

Combine 3/4 cup ricotta cheese, 1/2 cup grated Parmesan cheese, 1/4 cup shredded mozzarella, 1 clove minced garlic, 2 tbsp olive oil, 1 tbsp lemon juice, and a dash of black pepper. Mix until ingredients are incorporated but the ricotta mixture should be fairly dry. Adjust seasonings to taste.

Combine 3/4 cup ricotta cheese, 1/2 cup grated Parmesan cheese, 1/4 cup shredded mozzarella, 1 clove minced garlic, 2 tbsp olive oil, 1 tbsp lemon juice, and a dash of black pepper. Mix until ingredients are incorporated but the ricotta mixture should be fairly dry.  Adjust seasonings to taste.

Step 3

Lightly sprinkle flour on parchment paper and unroll one pie crust (I used store bought). With a rolling pin, roll the dough out until you have a 12" circle.

Lightly sprinkle flour on parchment paper and unroll one pie crust (I used store bought). With a rolling pin, roll the dough out until you have a 12" circle.

Step 4

Spread your ricotta mixture out and leave about 1.5 to 2" of dough on the edges.

Spread your ricotta mixture out and leave about 1.5 to 2" of dough on the edges.

Step 5

Dry off the squash as best as you can and layer on top of the ricotta mixture.

Dry off the squash as best as you can and layer on top of the ricotta mixture.

Step 6

Fold the edges of the pie crust in and crimp together to hold the shape.

Fold the edges of the pie crust in and crimp together to hold the shape.

Step 7

Brush the crust with melted butter and bake galette for 30-40 minutes at 400F.

Brush the crust with melted butter and bake galette for 30-40 minutes at 400F.

Step 8

Slice galette into wedges and enjoy!

Slice galette into wedges and enjoy!

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About the Creator

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farmandfoodie

Corporate girl by day, farmer by night. I raise chickens, quail, turkeys, ducks and rabbits. Raising and growing as much of our own food as we can. www.farmandfoodie.com Instagram: farmandfoodie

Easy Ricotta & Squash Galette

Easy Ricotta & Squash Galette

By farmandfoodie

Have a bounty of squash from your garden? Use it up with this easy to make Ricotta & Squash Gallette.

Prep Time

10 min

Cook Time

30 min

Wait Time

15 min

Ingredients

Serves 4

Instructions

Use a mandolin to make very thin slices of squash. Lay the squash out on paper towels inside of a sheet pan and lightly sprinkle with salt to draw out moisture. Let sit for about 15 minutes.

Step 1

Use a mandolin to make very thin slices of squash. Lay the squash out on paper towels inside of a sheet pan and lightly sprinkle with salt to draw out moisture. Let sit for about 15 minutes.

Combine 3/4 cup ricotta cheese, 1/2 cup grated Parmesan cheese, 1/4 cup shredded mozzarella, 1 clove minced garlic, 2 tbsp olive oil, 1 tbsp lemon juice, and a dash of black pepper. Mix until ingredients are incorporated but the ricotta mixture should be fairly dry.  Adjust seasonings to taste.

Step 2

Combine 3/4 cup ricotta cheese, 1/2 cup grated Parmesan cheese, 1/4 cup shredded mozzarella, 1 clove minced garlic, 2 tbsp olive oil, 1 tbsp lemon juice, and a dash of black pepper. Mix until ingredients are incorporated but the ricotta mixture should be fairly dry. Adjust seasonings to taste.

Lightly sprinkle flour on parchment paper and unroll one pie crust (I used store bought). With a rolling pin, roll the dough out until you have a 12" circle.

Step 3

Lightly sprinkle flour on parchment paper and unroll one pie crust (I used store bought). With a rolling pin, roll the dough out until you have a 12" circle.

Spread your ricotta mixture out and leave about 1.5 to 2" of dough on the edges.

Step 4

Spread your ricotta mixture out and leave about 1.5 to 2" of dough on the edges.

Dry off the squash as best as you can and layer on top of the ricotta mixture.

Step 5

Dry off the squash as best as you can and layer on top of the ricotta mixture.

Fold the edges of the pie crust in and crimp together to hold the shape.

Step 6

Fold the edges of the pie crust in and crimp together to hold the shape.

Brush the crust with melted butter and bake galette for 30-40 minutes at 400F.

Step 7

Brush the crust with melted butter and bake galette for 30-40 minutes at 400F.

Slice galette into wedges and enjoy!

Step 8

Slice galette into wedges and enjoy!

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