Summer Squash and Ricotta Galette

I thought this was delightful, and a great way to use summer squash/zucs. I'm a bit of a novice in the crust department, and did use about 1/3 whole wheat flour, but even if it wasn't particularly pretty, the crust held together. I agree its a little time consuming and a light dinner, but I enjoyed leftovers for lunch during the week.

This is amazing! The combination of lemon and thyme is wonderful. I've made this numerous times: sometimes with fat-free ricotta, sometimes with some diced red pepper. I've added garlic, leeks and onions. Sometimes with just zucchini and other times with zucchini and summer squash. Easy and delicious.

If anything I thought it was a bit overseasoned, but maybe that is because I used dried Italian seasoning because I didn't have fresh thyme. Overall pretty good, used eggplant because I had it on hand from a garden share. May omit the lemon next time because I wasn't a huge fan of that. RCULWELL -- Maybe try a little marinara for the "Gravy" your husband was requesting. I just reheated a piece from last night and thought it seemed a tad dry, the marinara gave it a delicious bit of moisture.

This was a really delicious tart! I used low fat ricotta and egg substitute instead of the part-skim ricotta and large egg. It turned out really well, but would probably taste even better with the original ingredients. It did take a long time, but I made the crust ahead of time. It also should be served with a salad b/c one slice isn't very filling, especially for dinner. I had two and that sort of broke the bank in the fat department since it as 20g per slice. The crust was really amazing. I will definitely make again. Good for a brunch buffet item too!

good use of summer squash but was very bland - needs some spice and maybe some sundried tomatoes too.

Really liked this dish, especially the crust. Crust would be great with different fillings, as well. We grilled the squash for a more smokey flavor. Will definitely make again.

Delicious. Since fresh herbs are growing at the same time squash is prevalent, I added greek oregano & basil to the ricotta. I added minced dry onion with the zucchini etc to absorb juices - let sit while mixing the ricotta. Tips from a professional baker: roll pastry out on the parchment, dusted with cornmeal and flour.... covered with the plastic wrap. Lift edges of the parchment to mold the crust around filling, and help transfer to a wide tin pie dish instead of baking sheet; helps hold the shape. Chill galette while oven preheats. Don't waste another egg to brush a glaze-just use milk. Oil-based crusts are more sandy/crunchy than flaky, but this one is tasty and sturdy enough for the filling.

okay, I think the 5 star rating is overused, but then, I find myself going straight to the five star recipes - I think the comments make the rating so here are mine: This was delish, easy, pretty, satisfying to make and eat. Technically I can't give it 5 stars because I added crumbled cooked bacon & fresh corn AND it was a bit dry, but I used larger squash, the smaller ones would have been moist enough. If using larger squash, add some liquid somehow OR has my hubby said, a little bit of light gravy (not sure what his definition of "light" is, maybe white?) would have been good. Hard for me not to use pepper, but didn't add it and it was wonderful. Will put galettes in my regular rotation of meals

Very good, will make again. Kinda bland so I'm going to rewrite the recipe & add in bell pepper, onion, and perhaps fresh corn kernels for texture, and I'm going to add in more spices/herbs. And I cheated & used Pepperidge Farm pastry sheets--probably ruined the entire "light" concept.

Not that impressed with this recipe. For a much better zucchini/squash quiche-like recipe, I prefer http://laurassweetspot.com/2012/04/26/zucchini-squash-squares/

I started making this recipe as-is but after tasting the filling (before adding the egg), I found it to be very bland. I added several other herbs (some dried and some fresh) and some grated garlic it was much better. The dough is a little unusual to work with compared to a butter crust, but it's tasty and somewhat flaky. I recommend rolling it out as thin as possible or it can be a little dense. Overall, a good base recipe that just needs a couple of tweaks.