This delicious Zucchini, Squash and Ricotta Galette has layers of zucchini and squash, herbed ricotta along with a flaky crust for the perfect summer appetizer!
So confession.
I may or may not have been re-living my childhood this past week through countless episodes of Dawson’s Creek and re-runs of Pretty Little Liars. Ohh cheesy teenage dramas, why are you so addicting? And why are you so much better after a bottle of vino??
I think the appeal of this adolescent TV crack is the fact that they’re so completely unrealistic. I mean when was the last time you saw girls wearing midriff tops, perfectly curled hair and fake eyelashes to high school or spoke to each other using words such as pontificating?? Ok so maybe the midriff tops and fake eyelash part seem to be true today, but no one in my high school was ever that perfect! And let me just state the obvious, where were all those gorgeous teachers when I was in school?? Le sigh. Guess I know why I’m so addicted at 28 years old….don’t even get me started on my love for Vampire Diaries.
Yes Ian Somerhalder, I will marry you.
So along with catching up on trashy TV dramas and spending the holiday eating great food with fabulous friends, I decided to make a huge change in my life. I’ll get more into this later, but all I have to say is CLEAN EATING.A few of my girlfriends started this about 6 months ago and their results have been incredible!! I’m a very picky eater and I don’t believe in fad diets (at all), but I consider this a total lifestyle change. I just love the concept of it, cutting out all processed foods and filling your body with lean protein, complex carbs and healthy fats.
Yes I did just say “healthy” and “fat” in the same sentence.
I promise to get more into this later, but I’m really excited about starting this new way of eating and can’t wait to share with you my results [and recipes]!
Zucchini, Squash & Ricotta Galette
Ingredients
Crust:
- 1 1/2 cups whole wheat flour
- 1/4 tsp. sea salt
- 1/2 cup light butter, cold
- 2 oz. light cream cheese
- 1/4 cup of ice water, adding an additional tablespoon if necessary
Filling:
- 1 medium zucchini
- 1 medium yellow summer squash
- 1 clove garlic
- 1 cup ricotta cheese
- 1 Tbsp honey
- 1 egg white
- 1 Tbsp fresh thyme
- 1/2 cup Parmesan cheese, grated
- 1/4 cup mozzarella cheese, shredded
Egg wash:
- 1 egg yolk
- 1 tsp. water
Topping:
- 1 Tbsp olive oil
- Fresh basil
Instructions
- In a medium bowl, combine flour and salt. Cut in cold butter until mixture looks course chunks and then cut in cream cheese. Butter and cream cheese will resemble pea-like chunks in the flour; then mix in 1/4 cup of ice water. Feel free to add an additional tablespoon of water, if needed. Shape dough into a disc, cover with plastic wrap in place in the fridge.
- While dough is sitting in the fridge you can make your filling. Slice zucchini and squash, laying out your slices on sheets of paper towels. Sprinkle a little salt on each piece and sit for 30 minutes, allowing paper towels to soak up the water. Blot dry after the allotted time has passed and set aside.
- For the filling, whisk together ricotta cheese, egg white, garlic, honey, thyme, parmesan and mozzarella cheeses. Set aside.
- Preheat oven to 400 degrees F. Lightly flour your surface and roll out you dough until it is a 12-14 inch circle. Place rolled out dough on a baking sheet covered with parchment paper and spread ricotta mixture over dough, leaving about 2 inches from the edge. Arrange zucchini and squash over top of the mixture, overlapping as needed and fold over the edges of the pie crust. You want your pie to look like an even circle.
- Whisk together egg yolk and a teaspoon of water and brush mixture over top of the crust. Drizzle a bit of olive oil on top and place pie in the oven for about 40 to 45 minutes. Remove from oven and sprinkle fresh basil, if desired. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Galette is one of my favorite things ever! I’m going to try your crust recipe next time I make one, the cream cheese intrigues me 🙂 Beautiful photos!
Yum, this looks awesome. And I love your photo!
I am always excited when someone else decides to eat clean. I have been eating clean for over a year now and feel amazing! I have lost 70 pounds doing it as well, and it has been easy. People even say my skin and hair are shinier and look healthier. I look forward to more “clean” recipes from you.
http://everythingwillbeaohk.blogspot.ca/
Clean eating will change your life. I’d bet 81 pounds on it 😉
omg I AM SO EXCITED TO READ THIS!! Seriously – I just posted on my Instagram my stack of clean eating magazines and books…we’re starting this week!! SO excited you’re doing this and can share your amazing recipes and experiences!! 🙂
I love that I’m not the only one rewatching Dawson’s Creek on Netflix! I stopped at HEB this morning and bought LOTS of fruits and veggies and this recipe looks pretty awesome. Thanks 🙂
This recipe looks DELISH!!! I’m going to have to try it. One of the instructors at the gym told me about clean eating. I’m not very good at sticking to any type of diet, but I can’t wait to hear your thoughts on it.
http://allthingsalisamarie.blogspot.com
Gorgeous galette and the perfect way to use up all of the zucchini and summer squash that’s taken over our little garden! And welcome to the clean eating lifestyle…you’re going to love the way it makes you feel! Healthy fats are the bestest. Avocados and nut butters for the win!
Have a fabulous week girl!
~Amanda
This looks so elegant!!! I’ve been OD-ing on Dawsons’ Creek lately, too. I actually just had a little viewing party with my friend last night!
Yum this looks fantastic! thanks for sharing.