Summer Squash and Ricotta Galette

  • KellyDiff Posted: 07/08/12
    Worthy of a Special Occasion
    Philadelphia, PA

    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.

  • 2dogsmom Posted: 08/09/12
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    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.

  • jenjen220 Posted: 08/23/12
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    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.

  • LDombeck Posted: 06/23/12
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    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!

  • JaninBaltimore Posted: 08/18/12
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    good use of summer squash but was very bland - needs some spice and maybe some sundried tomatoes too.

  • kleeklee Posted: 06/16/13
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    It was xcellent, and very fresh and super easy to make ! I added fresh dill, oregano and mint finely diced to the ricotta mixture!

  • Sydney Posted: 08/21/12
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    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.

  • bascabaker Posted: 07/19/12
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    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.

  • rculwell Posted: 08/10/12
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    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

  • promogal Posted: 07/23/12
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    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.

  • gr8cooker Posted: 06/18/13
    Worthy of a Special Occasion

    Four stars for the overall taste, but this crust was a huge challenge. I have just recently mastered pie crust, courtesy of Cook's Illustrated foolproof recipe. Coming out of the food processor, this had the consistency of shortbread. After chilling two hours, it was no easier to work with---kept crumbling. Finally did have some success by adding more water and then rolling it directly on the parchment and pressing it out with my fingers, but it was pretty "rustic" (ugly). The filling was divine, nice lemon-herb flavor (use fresh!). I topped it with leftover grilled zucchini and red pepper. Tasted great, but next time I'll use the foolproof crust and try subbing in some olive oil for part of the butter or shortening.

  • crusnock Posted: 12/13/12
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    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/

  • lala7625 Posted: 07/05/12
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    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.

  • creamcheese Posted: 11/03/13
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    This was spectacular! I confess that Pillsbury provided the crust (sorry CL); I substituted all zucchini and skipped the egg white on top. The garlic, lemon, and thyme flavors married beautifully, and the bail on top was a delight. Will definitely make again.

  • medlefsen Posted: 07/21/13
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    Very good crust, nice filling - re-heats well. Nice meal for everyday.

  • nidomhnail Posted: 09/16/13
    Worthy of a Special Occasion

    I agree with others who had problems with the crust - after 30 minutes in the frig, the dough crumbled. It took another 0.25 cup of water and an additional 30 minutes in the frig to get a working dough. I like the idea of a oil-based dough but I do not think that I will use this recipe again. The crust is pretty tasteless. Sorry CookingLight, but this is a fail.

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