Lemony Ricotta Summer Squash Galette Recipe 445

Steps:

• 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 1 1/2 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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Beat ricotta, sugar, egg, vanilla, and lemon zest in a large bowl with an electric mixer. Gradually beat in flour and baking powder; mix until well combined.
• Use a small 1 1/2-tablespoon cookie scoop to scoop up dough and form into a ball with floured hands. Roll the ball of dough into a rope, approximately 7 inches long, on a very lightly floured surface. Shape the rope into a ribbon and place on a baking sheet. Repeat with the remaining dough, arranging 9 cookies per baking sheet. Sprinkle cookies with powdered sugar.
• Bake in the preheated oven until lightly browned, 15 to 16 minutes. Transfer cookies to wire racks and cool completely.

Steps:

• 1. Sprinkle zucchini lightly with salt. Transfer to a colander; drain for 15 minutes. Pat dry with paper towels. Preheat oven to 400°F.
• 2. Meanwhile, on a large piece of lightly floured parchment, roll 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 teaspoons of olive oil, lemon peel, lemon juice, salt, and pepper. Using a spatula, spread ricotta filling over dough. leaving a 11/2-inch border. Top with squash rounds. Drizzle with remaining olive oil Gently fold over pastry edges, pleating as necessary.
• 4. In a small bowl whisk together egg yolk and 1 teaspoons water. Lightly brush pastry edges with egg mixture. Transfer galette to oven. Bake 35 to 40 minutes or until edges are golden brown. Sprinkle fresh dill weed, if desired Serve warm or at room temperature.