Subj : BH&G 3594
To   : All
From : Dave Drum
Date : Thu Aug 12 2021 06:54:54

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lemony Ricotta Summer Squash Galette
 Categories: Pastry, Squash, Cheese, Citrus
      Yield: 6 Servings

      2 md Zucchini and/or yellow
           - summer squash; thin sliced
           Salt
      1    Rolled refrigerated unbaked
           - piecrust
    3/4 c  Ricotta cheese
    1/2 c  Grated Parmesan cheese
    1/4 c  Shredded mozzarella cheese
      1 cl Garlic; minced
      1 tb Olive oil
      2 ts Fine shredded lemon peel
      1 tb Lemon juice
    1/4 ts Salt
    1/4 ts Fresh ground black pepper
      1    Egg yolk

  Sprinkle zucchini lightly with salt. Transfer to a
  colander; drain for 15 minutes. Pat dry with paper
  towels.

  Set oven to 400+|F/205+|C.

  Meanwhile, on a large piece of lightly floured parchment
  paper, roll pie dough to a 12" circle. Transfer parchment
  and dough to a large baking sheet; set aside.

  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.

  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.

  Makes: 6 servings

  Better Homes & Gardens | August 2017

  MM Format by Dave Drum - 05 August 2017

  Uncle Dirty Dave's Archives

MMMMM

.... "But Netflix doesn't even have any stores!" - Blockbuster.

--- BBBS/Li6 v4.10 Toy-5
 * Origin: Prism bbs (1:261/38)

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