Summer Squash, Tomato & Ricotta Galette |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I love free form tarts, especially savory ones. I made 2 of these for a bridal shower yesterday. Not only pretty to look at, but delicious too! Ingredients:
1 lb. homemade puff pastry or 1 (1 lb) package frozen puff pastry, thawed until soft enough to roll but still very cold |
2 cups whole milk ricotta cheese |
fresh lemon juice, to taste |
3 cloves garlic, minced |
8 oz whole milk mozzarella, grated |
3 tomatoes, sliced 1/4 inch thick or baby heirloom tomates, halved |
3 medium zucchini, sliced 1/4 inch thick |
3 medium summer squash, sliced 1/4 inch thick |
1/4 cup olive oil, for drizzling |
6 green onions with tops, chopped |
3 tbsps. chopped fresh basil |
freshly ground pepper |
Directions:
1. On a lightly floured surface, roll pastry into 12 x 17 rectangle. Fit into bottom and upsides of 10 1/5 by 15 1/5 by 1 inch rimmed baking sheet. Refrigerate while preparing filling.
2. Preheat oven to 425 degrees. In a small bowl, stir together ricotta, lemon juice and garlic. Spread over bottom of pastry. Sprinkle mozzarella cheese over ricotta. Arrange vegetables slightly overlapping in lengthwise rows over cheese. Beginning and ending with a row of tomatoes. Slightly fold edges of pastry over vegetables to form a rim. Drizzle veggies with olive oil. Sprinkle with green onions, basil and pepper.
3. Bake for 20-35 min until vegetables are tender and crust is lightly browned.
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