Zucchini, Squash and Ricotta Galette

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This galette kind of like a girl version of a typical pizza. Instead of heavy dough, the crust is light and flaky. The stringy Mozzarella is removed and replaced with sweet ricotta and a blend of spices. And lastly, there's no pepperoni, bacon, sausage or ham. Instead, fresh zucchini, squash and basil are placed on top for a refreshing and summery bite. Hence, I made this when Chris was out of the house. He probably would have laughed.

This galette would be amazing for brunch, a girls' day, a winery trip or a book club meeting. I honestly just snacked on this myself throughout the week, but it would be perfectly fine if you wanted to share.

....not that you'd really want to. It's so good that you might just want to keep it to yourself just like me. Enjoy!

Printable Recipe

Ingredients

Crust:

• 1 1/2 cup unbleached all-purpose flour
• 1/4 tsp. salt
• 8 tbsp. light butter, chilled
• 2 oz. 1/3 less fat cream cheese, chilled
• 1/4-1/2 cup of ice water

Filling:

• 1 medium zucchini
• 1 medium yellow summer squash
• 1 tsp. garlic, minced
• 1 cup part-skim ricotta cheese
• 1 tbsp. honey
• 1 egg white (reserve yolk for egg wash)
• 1 tbsp. fresh thyme
• 1/2 cup Parmesan cheese, grated
• 1/4 cup Mozzarella cheese, shredded

Egg Wash:

• 1 egg yolk
• 1 tsp. water

Topping:

• 1 tbsp. olive oil
• Fresh basil

Preheat oven to 400 degrees F.

In a food processor (or a medium bowl) combine flour and salt for crust. Pulse (or cut) in butter. Once butter is mostly into small chunks, pulse (or cut) in cream cheese. Once butter and cream cheese are in pea size pieces, slowly pulse in 1/4 cup of water until dough begins to come together (adding one tablespoon of water extra as needed). Remove from food processor and shape into a disc. Wrap in plastic and place in refrigerator.

Cut the zucchini and squash into thin circles. Spread the cut zucchini and squash onto several layers of paper towels, sprinkle with salt, and let drain for 30 minutes. After that time, gently blot the zucchini and squash. Set aside.

Whisk together ricotta, egg white, garlic, honey, thyme, and cheeses. Set aside.

After 30 minutes, remove the dough from the refrigerator. On a lightly floured surface, roll the dough out to a 12-14″ circle and transfer to a baking sheet covered in parchment paper. Spread the ricotta filling evenly over the pie crust, leaving a 2″ border around the edge. Next, evenly arrange the zucchini/squash into an overlapping pattern on top of the ricotta filling. Fold over the edges of the crust, pleating as needed to make and even circle.

Combine the egg yolk/water and brush the outer edge of the crust. Drizzle olive oil on top of the zucchini/squash and place in oven.

Bake galette for 35-45 minutes or until crust is golden brown and the cheese has puffed. Remove from oven and sprinkle with basil. Cut into wedges and serve. This is great hot, at room temperature or even straight from the refrigerator as a leftover. Enjoy!

Source: Adapted from Naturally Ella