Web viewFor ricotta filling, in a medium bowl whisk together ricotta, Parmesan, mozzarella, garlic,...
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Floral-look Lemony Ricotta Zucchini Galette – Design by Tamara Berg, adapted from recipe by Better Homes and Gardens 1 - 2 medium zucchini 1 - 2 yellow summer squash, both thinly sliced (3 ½ - 4 cups) Salt 1 unbaked piecrust (you can use store bought) ¾ cup part-skim ricotta cheese ½ cup grated Parmesan cheese ¼ cup shredded mozzarella cheese 1 clove garlic, minced 1 tablespoon olive oil -- separated 2 teaspoons finely shredded lemon peel 1 tablespoon lemon juice ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 1 egg yolk Fresh dill -- chopped Directions Cut the squash in half lengthwise. Then, using a mandoline (or sharp knife and patience), slice squash thinly, on a diagonal. Sprinkle zucchini lightly with salt. Transfer to a colander; drain for 15 minutes. This helps remove some of the moisture, so you don't have a soggy galette. Pat dry with paper towels. Preheat oven to 400 degrees 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 ½” border. Take one of the smaller half-ovals, and roll it in a sort-of-tube, with the round edge facing up. Place in the center of the galette. Add half-ovals around the center 'rose,' working toward the outside edge tilting up, and alternating colors. As you go, fill in layers with more "petals." I also add folded or curled ones to give the galette a more organic look. Continue until the cheese is covered. When the surface is covered to your liking, drizzle squash with remaining 2 tsp. 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. Serve warm or at room temperature.
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Transcript of Web viewFor ricotta filling, in a medium bowl whisk together ricotta, Parmesan, mozzarella, garlic,...
Floral-look Lemony Ricotta Zucchini Galette– Design by Tamara Berg, adapted from recipe by Better Homes and Gardens
1 - 2 medium zucchini 1 - 2 yellow summer squash, both thinly sliced (3 ½ - 4 cups) Salt 1 unbaked piecrust (you can use store bought) ¾ cup part-skim ricotta cheese ½ cup grated Parmesan cheese ¼ cup shredded mozzarella cheese 1 clove garlic, minced 1 tablespoon olive oil -- separated 2 teaspoons finely shredded lemon peel 1 tablespoon lemon juice ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 1 egg yolk Fresh dill -- chopped
DirectionsCut the squash in half lengthwise. Then, using a mandoline (or sharp knife and patience), slice squash thinly, on a diagonal.Sprinkle zucchini lightly with salt. Transfer to a colander; drain for 15 minutes. This helps remove some of the moisture, so you don't have a soggy galette. Pat dry with paper towels.
Preheat oven to 400 degrees 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 ½” border.
Take one of the smaller half-ovals, and roll it in a sort-of-tube, with the round edge facing up. Place in the center of the galette. Add half-ovals around the center 'rose,' working toward the outside edge tilting up, and alternating colors. As you go, fill in layers with more "petals." I also add folded or curled ones to give the galette a more organic look. Continue until the cheese is covered.
When the surface is covered to your liking, drizzle squash with remaining 2 tsp. 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. Serve warm or at room temperature.
