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Lemony Ricotta Summer Squash Galette: A Taste of Sunshine

I remember the first time I tasted a galette. It was at a small farmers market in Provence, the air thick with the scent of lavender and ripe peaches. A woman with flour dusting her apron offered me a slice of her rustic tart, filled with sun-ripened tomatoes and herbs. The flaky crust, the savory filling, the sheer simplicity of it all – it was summer on a plate. This Lemony Ricotta Summer Squash Galette evokes that same feeling for me. It’s a celebration of seasonal ingredients, a dish that’s both elegant and approachable, perfect for a casual weeknight dinner or a sophisticated brunch.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 55-60 minutes
Servings: 6
Yield: 1 Galette
Dietary Type: Vegetarian

Ingredients

2 medium zucchini (2.5 cups) or 2 medium summer squash, thinly sliced (2.5 cups)
0.5 (15 ounce) package rolled refrigerated unbaked pie crusts
¾ cup ricotta cheese
½ cup grated Parmesan cheese
¼ cup shredded mozzarella cheese
1 minced garlic clove
1 tablespoon olive oil
2 teaspoons finely shredded lemon peel
1 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
1 egg yolk
Fresh dill weed (optional, for garnish)

Equipment Needed

Large bowl
Medium bowl
Colander
Paper towels
Parchment paper
Large baking sheet
Whisk
Spatula

Instructions

Begin by preparing the zucchini or summer squash. Lightly sprinkle the thinly sliced squash with salt. This helps to draw out excess moisture, preventing a soggy galette. Transfer the salted squash to a colander and let it drain for 15 minutes. After draining, thoroughly pat the squash dry with paper towels. This step is crucial for achieving a perfectly crisp crust. Preheat your oven to 400°F (200°C).
While the squash is draining, prepare the crust. On a large piece of lightly floured parchment paper, gently unroll the refrigerated pie crust. Roll the dough into a 12-inch circle. Don’t worry about making it perfectly round; the rustic charm is part of the galette’s appeal. Transfer the parchment paper with the dough to a large baking sheet. Set aside.
Now, make the ricotta filling. In a medium bowl, whisk together the ricotta cheese, grated Parmesan cheese, shredded mozzarella cheese, minced garlic clove, 1 teaspoon of olive oil, finely shredded lemon peel, lemon juice, salt, and black pepper. Whisk until all ingredients are well combined. The ricotta filling should be smooth and creamy.
Using a spatula, spread the ricotta filling evenly over the prepared dough, leaving a 1 ½-inch border around the edge. This border will be folded over to create the crust.
Arrange the drained and dried squash rounds artfully on top of the ricotta filling. You can create concentric circles or simply scatter them randomly. The key is to ensure an even distribution so that each bite has a good balance of squash and ricotta.
Drizzle the remaining olive oil (the other teaspoon) evenly over the squash rounds. This will help them to roast and caramelize in the oven.
Gently fold over the pastry edges, pleating as necessary to create a rustic border. The pleats don’t need to be perfect; they add to the galette’s charm.
In a small bowl, whisk together the egg yolk and 1 teaspoon of water to create an egg wash. Lightly brush the pastry edges with the egg mixture. This will give the crust a beautiful golden-brown color and a slight sheen.
Transfer the galette to the preheated oven. Bake for 35 to 40 minutes, or until the edges are golden brown and the squash is tender. Keep a close eye on it during the last few minutes of baking to prevent the crust from burning.
Once baked, remove the galette from the oven and let it cool slightly on the baking sheet. If desired, sprinkle fresh dill weed over the top for added flavor and visual appeal. Serve warm or at room temperature.

Expert Tips & Tricks

Pre-salting is key: Don’t skip the step of salting and draining the squash. It really does make a difference in preventing a soggy bottom.
Crisp crust insurance: For an extra-crisp crust, brush the bottom of the dough with a thin layer of melted butter before adding the ricotta filling.
Flavor Boost: Experiment with adding a pinch of red pepper flakes to the ricotta filling for a touch of heat.
Make Ahead: The ricotta filling can be made a day in advance and stored in the refrigerator. You can also slice the squash ahead of time and store it in the fridge, but be sure to pat it dry again before assembling the galette.
Prevent Burning: If the crust starts to brown too quickly, loosely tent the galette with aluminum foil during the last 10-15 minutes of baking.

Serving & Storage Suggestions

This Lemony Ricotta Summer Squash Galette is delicious served warm, at room temperature, or even slightly chilled. It’s a fantastic addition to a brunch spread, a light lunch, or a simple supper. It pairs well with a crisp green salad dressed with a lemon vinaigrette.

To store leftovers, let the galette cool completely. Then, wrap it tightly in plastic wrap or place it in an airtight container and store it in the refrigerator for up to 3 days. To reheat, you can warm it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also microwave individual slices, but the crust won’t be as crisp. I do not recommend freezing this galette.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	310.8 kcal	N/A
Calories from Fat	193 g	62%
Total Fat	21.5 g	33%
Saturated Fat	7.9 g	39%
Cholesterol	54.4 mg	18%
Sodium	457 mg	19%
Total Carbohydrate	19 g	6%
Dietary Fiber	2 g	7%
Sugars	2 g	8%
Protein	11 g	21%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use a gluten-free pie crust for a gluten-free version.
Dairy-Free: Substitute the ricotta cheese with a dairy-free ricotta alternative made from almonds or cashews. Use dairy-free Parmesan and mozzarella as well.
Vegan: In addition to the dairy-free substitutions, replace the egg yolk wash with a mixture of maple syrup and plant-based milk for browning.
Herb Variations: Experiment with different herbs in the ricotta filling. Fresh basil, thyme, or oregano would all be delicious additions.
Cheese Swaps: Use goat cheese instead of ricotta, or add feta cheese for a saltier flavor.
Vegetable Variations: Use other seasonal vegetables like asparagus, bell peppers, or tomatoes in place of or in addition to the squash.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cheese instead of grating my own?
A: While you can use pre-shredded cheese, grating your own will result in a better texture and flavor. Pre-shredded cheese often contains cellulose to prevent clumping, which can affect melting.

Q: How do I prevent the crust from sticking to the baking sheet?
A: Using parchment paper is the best way to prevent sticking. You can also lightly grease the baking sheet before placing the parchment on top for extra insurance.

Q: Can I freeze the galette?
A: While technically you can freeze it, the texture of the crust and the filling may change upon thawing. It’s best enjoyed fresh or stored in the refrigerator for a few days.

Q: What if my pie crust cracks while I’m rolling it out?
A: Don’t worry! Simply patch up any cracks with small pieces of dough and gently press them together. The rustic nature of the galette means that imperfections are part of its charm.

Q: Can I use dried herbs instead of fresh dill?
A: Yes, you can substitute dried dill for fresh, but use about half the amount (1/2 teaspoon) as dried herbs have a more concentrated flavor. Fresh dill provides a brighter, more vibrant flavor.

Final Thoughts

This Lemony Ricotta Summer Squash Galette is more than just a recipe; it’s an invitation to embrace the flavors of summer. It’s a celebration of fresh, seasonal ingredients, and a reminder that simple dishes can be the most satisfying. So, gather your ingredients, preheat your oven, and prepare to create a galette that will impress your friends and family. Don’t be afraid to experiment with variations and make it your own. And most importantly, enjoy the process of creating something beautiful and delicious. I hope you’ll give this recipe a try and share your creations and feedback with me!

Lemony Ricotta Summer Squash Galette Recipe