Dinner

Squash Galette is for Dinner.

Squash Galette takes 20 minutes to prepare.

Squash Galette takes 40 minutes to cook.

Squash Galette makes 6 servings.

The ingredients for Squash Galette are:

7.25 ounces all-purpose flour (about 1 2/3 cups) 1/2 teaspoon salt
1/2 teaspoon baking powder
1/3 cup plus 1 tablespoon 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 ricotta cheese
2 ounces grated fresh Parmesan cheese (about 1/2 cup)
2 teaspoons chopped fresh thyme
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/4 teaspoon black pepper
1 large egg, lightly beaten
1/4 teaspoon kosher salt
1 teaspoon water
1 large egg white
1/4 cup fresh basil leaves

Here is how you make Squash Galette:

1. 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. 2. Preheat oven to 400?. 3. Combine remaining 1 tablespoon oil, zucchini, squash, and gartic in a large bowl. Combine ricotta and next 6 ingredients (through egg) in a medium bowl, stirring to combine. 4. 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.

The nutritional information for Squash Galette is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 342.6

• Total Fat: 21.1 g
• Cholesterol: 54.1 mg
• Sodium: 458.7 mg
• Total Carbs: 27.8 g
• Dietary Fiber: 4.7 g
• Protein: 13.9 g