MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemony Ricotta Summer Squash Galette
Categories: Pastry, Squash, Cheese, Citrus
Yield: 6 Servings

2 md Zucchini and/or yellow
- summer squash; thin sliced
Salt
1 Rolled refrigerated unbaked
- piecrust
3/4 c Ricotta cheese
1/2 c Grated Parmesan cheese
1/4 c Shredded mozzarella cheese
1 cl Garlic; minced
1 tb Olive oil
2 ts Fine shredded lemon peel
1 tb Lemon juice
1/4 ts Salt
1/4 ts Fresh ground black pepper
1 Egg yolk

Sprinkle zucchini lightly with salt. Transfer to a
colander; drain for 15 minutes. Pat dry with paper
towels.

Set oven to 400+|F/205+|C.

Meanwhile, on a large piece of lightly floured parchment
paper, roll pie dough to a 12" 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.

Makes: 6 servings

Better Homes & Gardens | August 2017

MM Format by Dave Drum - 05 August 2017

Uncle Dirty Dave's Archives

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