Summer Squash, Tomato & Ricotta Galette
From luisascatering 11 years ago
- 1 hour to make
- Serves 8
I love free form tarts, especially savory ones. I made 2 of these for a bridal shower yesterday. Not only pretty to look at, but delicious too!
Ingredients
- 1 lb. homemade puff pastry OR 1 (1 lb) package frozen puff pastry, thawed until soft enough to roll but still very cold shopping list
- ~ shopping list
- 2 cups whole milk ricotta cheese shopping list
- fresh lemon juice, to taste shopping list
- 3 cloves garlic, minced shopping list
- 8 oz whole milk mozzarella, grated shopping list
- 3 tomatoes, sliced ¼ inch thick or baby heirloom tomates, halved shopping list
- 3 medium zucchini, sliced ¼ inch thick shopping list
- 3 medium summer squash, sliced ¼ inch thick shopping list
- 1/4 cup olive oil, for drizzling shopping list
- 6 green onions with tops, chopped shopping list
- 3 tbsps. chopped fresh basil shopping list
- Freshly ground pepper shopping list
How to make it
- On a lightly floured surface, roll pastry into 12 x 17 rectangle. Fit into bottom and upsides of 10 1/5 by 15 1/5 by 1 inch rimmed baking sheet. Refrigerate while preparing filling.
- Preheat oven to 425 degrees. In a small bowl, stir together ricotta, lemon juice and garlic. Spread over bottom of pastry. Sprinkle mozzarella cheese over ricotta. Arrange vegetables slightly overlapping in lengthwise rows over cheese. Beginning and ending with a row of tomatoes. Slightly fold edges of pastry over vegetables to form a rim. Drizzle veggies with olive oil. Sprinkle with green onions, basil and pepper.
- Bake for 20-35 min until vegetables are tender and crust is lightly browned.
The Rating
Reviewed by 1 people-
This is delicious and very unique! Makes for a very impressive presentation as well. Another good one Luisa :) Added this into the IMI ---------> more
mommyluvs2cook
in Santa Fe loved it
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