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.
- 1 10-ounce pie crust disc
- 1 large or 2 small summer squash (or zucchini), sliced into 1/4-inch thick rounds
- 1 tablespoon plus 1 teaspoon olive oil
- 1 medium garlic clove, minced
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella
- 1 tablespoon slivered basil leaves
- 1 egg yolk beaten with 1 teaspoon water
If you have the time, lay the squash slices out on a platter layered with paper towels and spinkle them with salt, leaving for 30 minutes to draw out moisture. This will make the galette less likely to become soggy. Blot them dry when finished.
Whisk together the olive oil and garlic and set aside. In another bowl, mix together the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil and season the mixture to taste with salt and pepper.
Bake until the galette is puffy and golden, 30-40 minutes, then remove and sprinkle the basil leaves over it. Let stand for a few minutes, then slide onto a serving platter and serve.