"Creamy ricotta filling gets its bright flavor from a double dose of lemon in this savory summer pie"
(makes 6 servings)
2 med. zucchini and or yellow summer squash, thinly sliced (2&1/2 cups)
1/2 15 oz. package rolled refrigerated unbaked piecrust
Parchment paper
Flour
3/4 cup ricotta cheese
1/2 cup grate Parmesan
1/2 cup shredded mozzarella
1 clove garlic, minced
1 T. EVOO
2 t. finely shredded lemon peel
1 T. lemon juice
1/4 t. Kosher* salt
1/4 t. freshly ground black pepper
1 egg yolk
Fresh dill weed
Sprinkle zucchini lightly with salt. Transfer to a colander; drain for 15 mins. Pat dry with paper towels. Preheat oven to 400. Meanwhile, on a large piece of lightly floured parchment paper, roll dough to a 12" circle. Transfer parchment and dough to a large baking sheet; set aside. For ricotta filling: In a med. bowl whisk together ricotta, Parm., mozz. garlic, 1 t. oil, lemon peel, lemon juice, S&P. Using a spatula, spread ricotta filling over dough, leaving a 1&1/2" border. Top with squash rounds. Drizzle with remaining oil. Gently fold over pastry edges, pleating as necessary. In a small bowl whisk together egg yolk and 1 t. water. Lightly brush pastry edges with egg mixture. Transfer galette to oven. Bake 35-40 mins. or until edges are golden brown. Sprinkle with fresh dill. Serve warm or at room temp. Perfect for alfresco dining!!
"It's easy to stand with a crowd; it takes courage to stand alone."
Have FUN today!!
Love,
MM
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