Lemony Ricotta Summer Squash Galette Recette

This stunning Lemony Ricotta Summer Squash Galette is a weeknight wonder! Using store-bought pie crust, this recipe is surprisingly easy, delivering a burst of fresh summer flavors. The secret to a perfectly crisp crust? Salting the squash to draw out excess moisture. Get ready to impress with this elegant yet simple dish, perfect for a light dinner or a crowd-pleasing appetizer.

Préparation 25 min

Cuisson 75 min

Calories 310.8 kcal

Protéines 21g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Lemony Ricotta Summer Squash Galette

2 medium zucchini (about 2 cups sliced)
1 (14.1 ounce) sheet of refrigerated pie crust
15 ounces ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
2 cloves minced garlic
3 teaspoons olive oil
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 large egg yolk
1 teaspoon water
fresh dill (optional)

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Comment préparer Lemony Ricotta Summer Squash Galette

Preheat oven to 400°F (200°C).
Slice 2 medium zucchini (about 2 cups sliced) and sprinkle lightly with 1/2 teaspoon salt. Transfer to a colander and drain for 15 minutes. Pat dry with paper towels.
On a lightly floured surface, roll out 1 (14.1 ounce) sheet of refrigerated pie crust to a 12-inch circle. Transfer to a large baking sheet lined with parchment paper.
In a medium bowl, whisk together 15 ounces ricotta cheese, 1/2 cup grated Parmesan cheese, 1/2 cup shredded mozzarella cheese, 2 cloves minced garlic, 2 teaspoons olive oil, 1 tablespoon lemon zest, 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Spread the ricotta mixture evenly over the pie crust, leaving a 1 1/2-inch border.
Arrange the zucchini slices over the ricotta filling.
Drizzle with the remaining 1 teaspoon olive oil. Gently fold the pastry edges over the filling, pleating as necessary.
In a small bowl, whisk together 1 large egg yolk and 1 teaspoon water. Brush the pastry edges with the egg wash.
Bake for 35-40 minutes, or until the crust is golden brown and the filling is heated through.
Let cool slightly before slicing and serving. Sprinkle with fresh dill, if desired. Serve warm or at room temperature.

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

Fat

39g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Main Dish / Dinner Sweets & Sides Side Dishes European Italian Mediterranean American Healthy Vegetarian Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Occasion Lunch Side Dishes Eggs Dairy Vegetables Cheese Inexpensive Squash 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Lemony Ricotta Summer Squash Galette ?

Lemony Ricotta Summer Squash Galette prend environ 100 minutes du début à la fin — environ 25 minutes de préparation et 75 minutes de cuisson.

Combien de calories contient Lemony Ricotta Summer Squash Galette ?

Lemony Ricotta Summer Squash Galette contient environ 310.8 calories par portion, avec environ 21 g de protéines, 6 g de glucides et 33 g de lipides.

De quels ingrédients ai-je besoin pour Lemony Ricotta Summer Squash Galette ?

Les principaux ingrédients de Lemony Ricotta Summer Squash Galette sont Zucchini, Pie Crusts, Ricotta Cheese, Parmesan Cheese, Mozzarella Cheese, Minced Garlic Clove. Consultez la liste complète avec les quantités ci-dessus.