Savory Galettes

In planning a menu for a Games Night the idea of tapas came to mind. This reminded me of a recipe in the August 2013 Better Homes and Gardens August for Lemony Ricotta Summer Squash Galette. Not only was it easy, it used ingredients already on hand! I also knew I could easily change a few ingredients and use up even MORE!

Pesto, Ricotta, Summer Squash, and Caramelized Onion Galette

8 servings

Pesto, Ricotta, Summer Squash, and Caramelized Onion Galette

Ingredients

  • 2 medium zucchini and/or yellow summer squash, thinly sliced (2½ cups)
  • Salt
  • ½ 15 ounce packagerolled refrigerated unbaked piecrust
  • ¾ cup ricotta cheese
  • ½ cup grated Parmesan cheese
  • ¼ cup shredded mozzarella cheese
  • 4 tablespoons pesto
  • 1 tablespoon lemon juice
  • 4 clove roasted garlic, sliced (fresh works too)
  • ¾ cup Caramelized Onions
  • 2 tablespoons flour or corn meal

Instructions

  1. Sprinkle zucchini lightly with salt. Transfer to a colander; drain for at least 15 minutes. Pat dry with paper towels. Preheat oven to 400 degrees F.
  2. Meanwhile, on a large piece of lightly floured (flour or corn meal) parchment paper, roll pie dough to a 12-inch circle. Transfer parchment and dough to a large baking sheet; set aside.
  3. For ricotta filling, in a medium bowl whisk together ricotta, Parmesan, mozzarella, Pesto, and lemon juice. Using a spatula, spread over dough, leaving a 1½ inch border. Top with onions, squash rounds, and garlic. Gently fold over pastry edge, pleating as necessary.
  4. In a small bowl whisk egg yolk and 1 tsp. water. Lightly brush pastry edges with egg mixture. Transfer galette to oven. Bake 35 to 40 minutes or until edges are golden brown. Allow to set for 10 minutes before serving. Serve warm or at room temperature.


Lemony Ricotta Summer Squash Galette

8 servings

Lemony Ricotta Summer Squash Galette

Ingredients

  • 2 medium zucchini and/or yellow summer squash, thinly sliced (2½ cups)
  • Salt
  • ½ 15 ounce packagerolled refrigerated unbaked piecrust
  • ¾ cup ricotta cheese
  • ½ cup grated Parmesan cheese
  • ¼ cup shredded mozzarella cheese
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoons finely shredded lemon peel
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 egg yolk

Instructions

  1. Sprinkle zucchini lightly with salt. Transfer to a colander; drain for 15 minutes. Pat dry with paper towels. Preheat oven to 400 degrees F.
  2. Meanwhile, on a large piece of lightly floured parchment paper, roll pie dough to a 12-inch circle. Transfer parchment and dough to a large baking sheet; set aside.
  3. For ricotta filling, in a medium bowl whisk together ricotta, Parmesan, mozzarella, garlic, 1 tsp. of the olive oil, lemon peel, lemon juice, salt, and pepper. Using a spatula, spread over dough, leaving a 1½ inch border. Top with squash rounds. Drizzle with remaining olive oil. Gently fold over pastry edge, pleating as necessary.
  4. In a small bowl whisk egg yolk and 1 tsp. water. Lightly brush pastry edges with egg mixture. Transfer galette to oven. Bake 35 to 40 minutes or until edges are golden brown. Sprinkle with dill weed, if desired. Serve warm or at room temperature


Eggplant, Portobello, Zucchini, Caramelized Onion Galette

Eggplant, Portobello, Zucchini, Caramelized Onion Galette

Ingredients

  • 1 medium zucchini and/or yellow summer squash, thinly sliced (2½ cups)
  • 1 medium Eggplant sliced thin
  • Salt
  • ½ 15 ounce package rolled refrigerated unbaked piecrust
  • Filling:
  • ¾ cup ricotta cheese
  • ½ cup grated Parmesan cheese
  • ¼ cup shredded mozzarella cheese
  • 2 tablespoons dried Italian Seasoning
  • 2 tablespoons dehydrated Onion
  • 3 tablespoons Garlic Olive Oil (divided)
  • 1 tablespoon lemon juice
  • 4 clove roasted garlic, crushed
  • Topping:
  • ¾ cup Caramelized Onions
  • 3/4 cup grilled Portobello Mushrooms, chopped
  • 2 tablespoons flour or corn meal

Instructions

  1. Sprinkle zucchini & eggplant lightly with salt. Transfer to a colander; drain for at least 15 minutes. Pat dry with paper towels. Preheat oven to 400 degrees F.
  2. Meanwhile, on a large piece of lightly floured (flour or corn meal) parchment paper, roll pie
  3. dough to a 12-inch circle. Transfer parchment and dough to a large baking sheet; set aside.
  4. For ricotta filling, in a medium bowl whisk together ricotta, Parmesan, mozzarella, 1 tablespoon Oil, dried seasoning, dehydrated onions, garlic, and lemon juice. Using a spatula, spread over dough, leaving a 1½ inch border. Top with onions, squash rounds, and eggplant. Sprinkle with remaining oil. Gently fold over pastry edge, pleating as necessary.
  5. In a small bowl whisk egg yolk and 1 tsp. water. Lightly brush pastry edges with egg mixture.
  6. Transfer galette to oven. Bake 35 to 40 minutes or until edges are golden brown. Allow to set
  7. for 10 minutes before serving. Serve warm or at room temperature.

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