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Dinner Tonight: Summer Squash and Ricotta Galette

[Photo: Blake Royer]

It doesn't usually occur to me to wrap up my dinner in a buttery pie crust, but I'm a convert now to this dish. That's the genius of a galette: you can take it in any direction you'd like. I'm pretty sure the galette hails from a sweeter ancestry—some consider it the free-form, rather lazy way to make a pie—but nobody says you can't have it for dinner, too. With vegetables in full summer swing, I'm always looking for new ways to showcase them simply that doesn't involve a bowl of pasta.

Full thanks go to Deb at Smitten Kitchen for this recipe, though I did take a shortcut and start with store-bought pie crust to turn this into a quick dinner (Trader Joe's sells a pretty decent all-butter crust). It's really nothing more than spreading a lovely ricotta mixture onto the dough, laying the squash as attractively as possible, drizzling with garlicky olive oil, and baking this guy until he's golden and fragrant of butter.

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