Zucchini, Squash & Ricotta Galette

I picked some more squash and zucchini from our garden last night and took some to a neighbor to enjoy.  I left it on her front porch, rang the door bell and ran home as fast as I could.  Ding dong ditch!  This morning, I decided I really needed to make a dent in the heaping bowl of zucchini and squash on my dinner table.  I do what I usually do when I have an overabundance of some food item in the house, I googled it to get some fresh ideas on what do with it.  I had a lot of time to search as I waited at the car dealer for the obligatory every 5,000 mile check up for my beloved Camry.  I take care of you…you take care of me.   Saturday mornings are the wrong time to go do this task but then I did stumble across this easy and delicious galette recipe.  I changed it up a bit.  I added more types of squash varieties, used alouette cheese instead of cream cheese and substituted my lemon thyme goodness to the filling and the topping.


Here are the squash and zucchini slices as they lay in formation, sprinkled with sea salt, and weeping water.  Renaissance man and I planted two types of zucchini and squash and somehow ended up with four varieties.  There must have been a little hanky-panky going on over the garden wall.

I doubled the recipe just so we could make a dent in the ever-growing supply.  I plan on giving (pawning off?)  the extra galette to our dear neighbors who just had a baby boy.  I know they like squash because they grow it too.  And they will eat anything at this early and very tiring point in the parenthood journey.

Making the dough was easy using my KitchenAid stand mixer.  Aren’t we lucky that KitchenAid invented this handy device so we can mix and still have our hands free! Be sure to put the dough in the refrigerator for at least an hour.  It rolled out beautifully.  Then I gathered the ingredients for the filling.


Doesn’t the lemon thyme look pretty?  I threw in the whole egg since I doubled the recipe. And put the thyme both in the filling and on top after it baked.

IMG_0452 (1)

I baked one on a pizza stone and one on a pizza pan just to see if the crust turned out different.  The pizza stone made the bottom crisper so recommend going that direction if you have a stone handy.  But either way the galettes browned up nicely.
Yummy summer lunch with a fruit salad and cold ice tea.
Makes two Galettes
3 cups unbleached all-purpose flour
1/2 tsp. salt
16 Tbsp light butter, cold
4 oz. alouette cheese (love this stuff)
1/2 cup of ice water, adding an additional tablespoon if necessary
assorted zucchini and squash (I used zucchini, yellow squash, and two others that somehow sprouted in my garden)
2 clove garlic
2 cup ricotta cheese
2 Tbsp honey
1 egg
2 Tbsp fresh lemon thyme
1 cup Parmesan cheese, grated
1/2 cup mozzarella cheese, shredded
Egg wash:
1 egg yolk
1 tsp. water
1 Tbsp olive oil
Fresh lemon thyme

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