LIFE

A fantastic recipe you must try. I did and it was great!

(Forgive the “busy” background this week. But I just had to add some flowers. Summer is fading fast. Hope it’s not too distracting.)

I think I mentioned a couple of weeks ago that I’ve decided to become a “gourmet” cook. (Do keep the “gourmet” in parenthesis).

Anyway, I made my first “Galette” a few weeks ago. I looked up recipes and while a crepe is a version of a Galette (pronounced with a hard “g”and the “e” is silent), and many recipes confuse the two. They are different. A crepe is a soft pastry while a Galette is more like a pie crust. Check it out here.

Here’s the recipe I used. It’s from an old BH & G magazine.

Lemony Ricotta Summer Squash Galette:

2 medium zucchini and/or summer squash, sliced thin. About 2 1/2 cups.

1/2 refrigerated unrolled pie crust (Just realized. I used a whole one.)

3/4 cup ricotta cheese ( I used light.)

1/2 cup grated Parmesan cheese

1/4 cup shredded Mozzarella

1 glove garlic (I didn’t use.)

1 Tbsp. olive oil

2 tsp. finely shredded lemon peel

l Tlbsp. lemon juice

1/4 tsp salt

1/4 tsp black pepper

1 egg yolk

Directions:

  1. Sprinkle squash lightly with salt. Transfer to a colander; drain for 15 minutes. Pat dry with paper towels Preheat over to 400 F.  (I really patted my almost dry. Come to find out this is a really important step to ensure the crust doesn’t get soggy. Naturally, I read about Galette’s this after I made it.)
  2. Meanwhile, on  lightly floured parchment, roll dough to a 12-inch circle. Transfer parchment and dough to a large baking sheet; set aside.
  3. In a medium bowl, whisk together cheeses, garlic, 1 tsp. of the olive oil, lemon peel, lemon juice, salt, and pepper. Using a spatula, spread ricotta filling over dough leaving a 1 1/2 inch border. Tops with squash rounds. Drizzle with remaining olive oil. Gently fold over pastry edges, pleating as necessary.
  4. In small bowl, whisk together egg yolk, and 1 tsp. water. Lightly brush pastry edges with egg mixture.
  5. Bake 35 to 40 minutes or until edges are golden brown. Sprinkle with fresh dill weed, if desired.
  6. Serve warm or at room temp. (I served warm.)

Each serving: 283 cal, 18 g fat, 20 g carb, 1 g fiber, 9 g protein.

It made a beautiful dish. Very different. The only thing I might change is using a little less lemon juice. My husband loved it just like it was, though.

Also, I don’t know why it called for 1/2 of the pie crust. Maybe it was supposed to be much thinner. I loved the way mine turned out and think I will prepare it that way in the future as well.

squash Galette

With the cheese mixture.

squash Galette

I used only summer squash.

squash Galette

Here it is with the folded over pie crust brush with the egg yolk/water mixture.

squash Galette

Here it is fresh from the oven.

squash Galette

I served it with a roasted potato/red pepper combo and tomato slices. Yummy.

squash Galette

 

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