Squash is an extremely versatile vegetable, perfect for both sweet and savory dishes. A galette is similar to a pie or tart but more free-form and not defined by a pie pan or tart ring, made up of filling wrapped in a layer of pastry dough. This recipe, courtesy of Kami Turgeon, Culinary Operations Manager at Appleton Farms, incorporates ricotta and lemon along with the squash.
Summer Squash, Lemon, Ricotta Galettes
Pie Dough:
2 1/2 C. (300g.) All Purpose Flour
½ tsp. Salt
16 Tbsp. Cold Butter (cut into ½ inch cubes)
½ C. Ice Water.
Filling:
5 2/3 cups coarsely grated summer squash (about 1 1/3 pounds)
1 1/2 teaspoons salt, divided
4 Tablespoons butter, divided
2 Tablespoons extra-virgin olive oil
1 cup finely chopped yellow onion
2-3 small garlic cloves, minced
3 teaspoons fresh lemon juice
1 1/4 cups ricotta cheese
1/3 cup plus 1/4 cup grated Parmesan cheese
1 large egg
2 teaspoons lemon zest
3/4 teaspoon ground black pepper
1/3 cup fresh chopped herbs of your choice (parsley/basil/dill)
For Pie Dough:
- Mix the flour and salt in a large bowl.
- Add the butter, tossing the cubes in the flour to coat. Rub the butter into the flour until it is the size of walnut halves (for a flaky crust) or peas (for a mealy crust).
- Make a well in the center and add the water a few tablespoons at a time and mix just until the dough comes together.
- Split your dough in half and shape into flat discs. Wrap each dough separately in plastic and chill for 1 hour before rolling, forming, and baking.
For Filling:
- Place grated Summer Squash in colander set over large bowl. Sprinkle with 1 teaspoon salt and toss to coat. Let drain 30 minutes. Working in batches, squeeze Summer Squash in kitchen towel to remove as much liquid as possible.
- Melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add onion and sauté until soft and translucent, about 7 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add Summer Squash and lemon juice; reduce heat to medium-low and cook until Summer Squash is tender, stirring occasionally, about 12 minutes. Cool to room temperature.
- Whisk ricotta cheese, 1/3 cup Parmesan, egg, lemon zest, 3/4 teaspoon pepper, remaining 1/2 teaspoon salt, and fresh chopped herbs in medium bowl. Stir in cooled Summer Squash mixture.
To Form Galettes:
- Preheat oven to 425°F. Line 2 large baking sheets with parchment paper. Roll out 1 dough disk to 1/8-inch thickness. Using 6-inch-diameter plate, cut out 3 dough rounds. Repeat with remaining dough. Place 3 dough rounds on each baking sheet. There will be extra dough. Either keep making galettes, or save excess dough for a dessert! (Will keep in freezer up to 2 months)
- Melt remaining 2 tablespoons butter. Spoon 1/2 cup (or less!) filling into center of 1 dough round, leaving 1 1/4- to 1 1/2-inch border. Carefully fold up border, pleating dough edges to create round pastry with about 2 to 21/2 inches of exposed filling in center. Repeat with remaining filling and dough rounds. Brush crusts with melted butter. Drizzle any remaining melted butter over filling in centers. Sprinkle galettes with remaining 1/4 cup Parmesan cheese. Sprinkle lightly with flakey salt if you love salt as much as I do.
- Bake galettes 15 minutes. Reduce oven temperature to 375°F. Bake until crust is deeply golden and filling is set and begins to brown, about 25 minutes longer. Run spatula under galettes to loosen. Let rest 5 minutes. (Can be made 4 hours ahead). Let stand at room temperature.
- Serve individual galettes hot or at room temperature, topped with a sprinkle of fresh herbs.
