Zucchini, Squash and Ricotta Galette
Ingredients
Crust
-
1 ½
cups
whole wheat flour
-
¼
tsp
sea salt
-
½
cup
light butter, cold
-
2
oz
light cream cheese
-
¼
cup
ice water
Filling
-
1
medium
zucchini
-
1
medium
yellow summer squash
-
1
clove
garlic
-
1
cup
ricotta cheese
-
1
Tbsp
honey
-
1
egg white
-
1
Tbsp
fresh thyme
-
½
cup
Parmesan cheese, grated
-
¼
cup
mozzarella cheese, shredded
Egg wash
Topping
-
1
Tbsp
olive oil
-
Fresh basil
Instructions
- Combine flour and salt in a medium bowl, then cut in cold butter and cream cheese until pea-like chunks form.
- Mix in ice water and shape the dough into a disc, covering it with plastic wrap and refrigerating.
- Slice zucchini and squash, sprinkle with salt, and let sit for 30 minutes to absorb moisture.
- Blot the zucchini and squash dry, then whisk together ricotta, egg white, garlic, honey, thyme, parmesan, and mozzarella for the filling.
- Preheat the oven to 400°F and roll out the dough into a 12-14 inch circle on a floured surface.
- Spread the ricotta mixture on the dough, leaving a 2-inch border, and arrange the zucchini and squash on top.
- Fold the edges of the dough over the filling to create a circle.
- Brush the crust with a mixture of egg yolk and water, drizzle with olive oil, and bake for 40-45 minutes.
- Remove from the oven and sprinkle with fresh basil before serving.
Nutrition Facts (estimated)
Servings
12
Calories
164
Total fat
7.3g
Total carbohydrates
15.2g
Total protein
7.5g
Sodium
20mg
Cholesterol
20mg
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