Vegetarian

Summer Squash and Ricotta Galette is for Dinner.

Summer Squash and Ricotta Galette takes 40 minutes to prepare.

Summer Squash and Ricotta Galette takes 40 minutes to cook.

Summer Squash and Ricotta Galette makes 6 servings.

The ingredients for Summer Squash and Ricotta 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 part-skim 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 Summer Squash and Ricotta 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 garlic 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. Cut into 6 wedges.Serving Size: 6 slicesNumber of Servings: 6Recipe submitted by SparkPeople user ROSIECOTTON19.

The nutritional information for Summer Squash and Ricotta Galette is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 353.9

• Total Fat: 20.7 g
• Cholesterol: 57.0 mg
• Sodium: 562.8 mg
• Total Carbs: 29.9 g
• Dietary Fiber: 2.0 g
• Protein: 12.7 g

The dietary needs meet for Summer Squash and Ricotta Galette is Vegetarian