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Lemony Squash Galette

Lemony Squash Galette

11 c. thinly sliced zucchini and yellow squash
1 lemon
½ of a (14.1-oz.) pkg. rolled refrigerated unbaked pie crust (1 crust)
¾ c. ricotta cheese
½ c. grated parmesan cheese
¼ c. shredded mozzarella cheese
1 T. minced garlic
Salt, black pepper
1 T. olive oil
1 egg yolk
1 t. water
Fresh dill weed, garnish

  1. Sprinkle zucchini and squash lightly with salt. Transfer to colander, drain 15 minutes. Pat dry with paper towels.
  2. Get 2 t. zest from lemon and then squeeze 1 T. juice from lemon.
  3. Preheat oven 400.
  4. On large piece of parchment paper, roll piecrust into 12” circle.
  5. Transfer parchment paper and crust to large baking sheet. Set aside.
  6. In bowl whisk together ricotta, parmesan, mozzarella, garlic and salt and pepper.
  7. Whisk in the 1 t. oil, zest and lemon juice.
  8. Spread ricotta mixture over crust, leaving 1 ½” border.
  9. Top with zucchini and squash. Drizzle with remaining olive oil. Gently fold crust edge over, pleating as necessary.
  10. In bowl, whisk egg yolk and water. Lightly brush egg wash on crust edges.
  11. Bake 30-40 minutes or until edges are golden.
  12. Remove from oven and sprinkle with dill weed. Serve warm or at room temperature.
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