Tuesday, December 11, 2012

Zucchini, Squash and Ricotta Galette


I'm obsessed with making this Zucchini, Squash and Ricotta Galette!
I crave its buttery crust and fresh thyme...

This recipe is pretty simple to make and looks and tastes super gourmet.

One of these beauties graced my table on Thanksgiving.
May I suggest you make one for the holidays?

I discovered this recipe and many others at one of my favorite blogs, 

Eat Yourself Skinny.
If you've never been over to meet Kelly and try a few of her healthy recipes, you should!!


1 1/2 cups unbleached all-purpose flour
1/4 tsp. salt
8 Tbsp light butter, cold
2 oz. light cream cheese
1/4 cup of ice water, adding an additional tablespoon if necessary

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
1/2 cup Parmesan cheese, grated
1/4 cup mozzarella cheese, shredded

Egg wash:
1 egg yolk
1 tsp. water

1 Tbsp olive oil
Fresh basil

In a medium bowl, combine flour and salt.  Cut in cold butter until mixture looks course chunks and then cut in cream cheese.  Butter and cream cheese will resemble pea-like chunks in the flour; then mix in 1/4 cup of ice water.  Feel free to add an additional tablespoon of water, if needed.  Shape dough into a disc, cover with plastic wrap in place in the fridge.
While dough is sitting in the fridge you can make your filling.  Slice zucchini and squash, laying out your slices on sheets of paper towels.  Sprinkle a little salt on each piece and sit for 30 minutes, allowing paper towels to soak up the water.  Blot dry after the allotted time has passed and set aside.
For the filling, whisk together ricotta cheese, egg white, garlic, honey, thyme, parmesan and mozzarella cheeses.  Set aside.
Preheat oven to 400 degrees F.  Lightly flour your surface and roll out you dough until it is a 12-14 inch circle.  Place rolled out dough on a baking sheet covered with parchment paper and spread ricotta mixture over dough, leaving about 2 inches from the edge.  Arrange zucchini and squash over top of the mixture, overlapping as needed and fold over the edges of the pie crust.  You want your pie to look like an even circle.
Whisk together egg yolk and a teaspoon of water and brush mixture over top of the crust.  Drizzle a bit of olive oil on top and place pie in the oven for about 40 to 45 minutes.  Remove from oven and sprinkle fresh basil, if desired.  Enjoy!


Servings: 12
Serving Size: 1 slice
Calories: 164
Fat: 8.5 g
Carbs: 15.1 g
Fiber: 0.6 g
Protein: 7 g
Old Points: 3.9 pts
Points+: 4 pts

Bon Appetit!


the cape on the corner said...

oh man, that looks deelish!

Maria said...

This looks really good! I love making galettes because they are just so much easier and faster to make than pies! The zucchini and squash combination sounds great!