DESCRIPTION OF SAVOURY SUMMER GALETTE
The Savoury Summer Galette is a delightful fusion of fresh garden vegetables and creamy ricotta cheese encased in a tender whole wheat crust. This rustic dish highlights the simplicity of zucchini and yellow squash, enhanced by the tang of ricotta and the sweetness of honey, making it a perfect choice for any meal from brunch to dinner. Topped with fresh thyme and a drizzle of olive oil, each bite offers a taste of summer freshness.
RECIPE CATEGORY
- Brunch, Entrée, Side
SERVING SIZE
- Serves 12
CUISINE
- Mediterranean
PREPARATION/TECHNIQUES
- Bake
OCCASION/HOLIDAY
- Summer Gatherings, Picnic, Casual Dinner Parties
SPECIAL CONSIDERATION/DIETARY CONCERNS
- Healthy, Low Fat, Vegetarian, High Fibre
DISH TYPE
- Pie, Quiche
INGREDIENTS FOR SAVOURY SUMMER GALETTE
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 (plus more if needed)
Filling:
- 1 medium zucchini, thinly sliced
- 1 medium yellow summer squash, thinly sliced
- 1 clove garlic, minced
- 1 cup ricotta cheese
- 1 Tbsp honey
- 1 egg white, beaten
- 1 Tbsp fresh thyme, minced
- 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 leaves for garnish.
FULL NUTRITIONAL INFORMATION
- Calories: Approximately 200 per serving
- Total Fat: 9g
- Saturated Fat: 4g
- Cholesterol: 35mg
- Sodium: 200mg
- Carbohydrates: 23g
- Fiber: 3g
- Sugars: 3g
- Protein: 8g
PREPARATION FOR SAVOURY SUMMER GALETTE
- Prepare the Crust: Combine flour and salt in a large bowl. Cut in butter and cream cheese until the mixture resembles coarse crumbs. Gradually add ice water, stirring until a dough forms. Wrap in plastic and chill for at least 30 minutes.
- Prepare the Filling: In a bowl, mix ricotta with honey, egg white, and thyme. Stir in Parmesan and mozzarella cheese.
- Assemble the Galette: On a floured surface, roll out the dough into a 12-inch circle. Transfer to a baking sheet lined with parchment paper.
- Add Toppings: Spread the ricotta mixture over the dough, leaving a 2-inch border: layer zucchini and squash slices on top. Sprinkle minced garlic. Fold the edges over the filling, pleating to hold it in.
- Apply Egg Wash: Combine egg yolk and water and brush over the crust.
- Bake: Preheat oven to 375°F (190°C). Bake the galette for 35-40 minutes until golden and crispy.
- Garnish and Serve: Drizzle with olive oil and garnish with fresh basil before serving.
PREP TIME
- 45 minutes
COOKING TIME
- 40 minutes
TIPS FOR SAVOURY SUMMER GALETTE
- Ensure the butter and cream cheese are very cold to help achieve a flaky crust.
- Slice the zucchini and squash as thinly as possible for even cooking.
VARIATIONS
- Vegan Version: Substitute ricotta and cheeses with vegan alternatives and use a flax egg for the egg wash.
- Gluten-Free: Use gluten-free flour for the crust.
PREPPING AND STORAGE GUIDE FOR SAVOURY SUMMER GALETTE
- This galette is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Reheat in an oven to maintain crispiness.
Dive into the flavours of this savoury galette, where every slice brings a bit of summer to your plate.