Summer Zucchini Galette
Adapted from BH&G Lemony Ricotta Summer Squash Galette.
medium summer zucchini squash
thinly sliced (2 1/2 cups)
package rolled refrigerated unbaked piecrust
shredded mozzarella cheese
finely shredded lemon peel
Salt and pepper to taste
Sprinkle zucchini with salt; transfer to a colander; drain for 15 minutes. Remove and pat dry with paper towels.
Preheat the oven to 400.
Roll the pie crust on lightly floured parchment, to form a 12-inch circle. Transfer the dough to a baking sheet or stone.
Mix the next 7 ingredients in a small bowl, ending with salt and pepper. Spread the ricotta mixture onto the piecrust, leaving a 1 1/2″ border.
Top with zucchini rounds. Drizzle with olive oil. Gently fold over the pasty edges, pleating as necessary.
In a small bowl, whisk together the egg yolk and 1 tsp. water. Lightly brush the pastry edges with egg mixture.
Bake the galette in the oven for 35-40 minutes, or until edges are golden brown.
Sprinkle with fresh herbs, such as finely chopped dill weed or basil.
Serve warm or at room temperature.
Did you make this recipe?
on Instagram and hashtag it
Reluctant Entertainer - Summer Zucchini Galette