Recipe: Summer Squash and Ricotta Galette {eat.live.be}

Choosing a favorite pie crust is like sitting around the dinner table, your entire family and your daughter's boyfriend in attendance, and saying, with unequivocal surety, no hesitation at all whatsoever.  "You were the best baby."

In that...you just don't do it.



So much time, energy, and butter is spent on each one.

Carefully kneading, rolling it out, molding it into what it needs to be.  Patching it up when you inevitably wear it just a little bit thin with all of your overprotective attention.

And then finally, before you know it, popping it into the oven, and hoping that you've instilled in it all the flaky, melt-in-your-mouth qualities that a good pie crust requires in this world.



 They grow up so fast, don't they?



And you go through life thinking this - that you shall love all of your pie crusts like you would children.  Equally and impartially. 

That is, until the unthinkable happens.

And you find The One.



The pie crust that takes all of five minutes to come together.  30 minutes to chill.  A mere seven minutes to roll out because it is so dang easy to work with. 

And did I mention that it is chock full of healthy olive oil fats instead of artery-clogging buttery ones? 

Win.

And though you'll never admit it outwardly (for fear that all your other pie crusts will rebel and put you in a nursing home when you're 95, senile, and just a bit delusional instead of moving you into an apartment across the street, hiring around-the-clock help and stopping by at least six times a day to check up on you). 

Just like I was that baby.  This is that pie crust.

While I wouldn't necessarily use it for all of my pie crust needs (it's a bit too savory for, say...cherry pielets stuffed with nutella. Coming up. Friday.)  It happens to pair just about perfectly with thyme and parmesan-infused ricotta and garlicky summer squash. 

So perfectly, in fact, that without even realizing it you'll find yourself spouting declarations of favoritism at the dinner table.  A big no-no, to be sure, but when something is this good, it is really not to be helped.

No worries. I get it.



Summer Squash and Ricotta Galette
Serves 4-6, adapted from Cooking Light July 2012

Ingredients

• 7.25 oz all purpose flour (about 1 2/3 cups)
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/3 cup plus 1 tbsp extra virgin olive oil, divided
• 1/4 cup water
• 1 medium zucchini, cut crosswise into 1/4-inch thick slices
• 1 large yellow squash, cut crosswise into 1/4-inch thick slices
• 2 garlic cloves, minced
• 3/4 cup ricotta cheese
• 2 oz grated fresh parmesan cheese
• 1/2 tsp grated lemon zest
• 1 tsp fresh lemon juice
• 1/4 tsp black pepper
• 1 large egg, lightly beaten
• 1/4 tsp kosher salt
• 1 tsp water
• 1 large egg white

Instructions

1. Weigh or lightly spoon the flour into dry measuring cups.  Combine the flour, salt, and baking powder  in a food processor and pulse to combine.  Combine 1/4 cup olive oil and the water in a small bowl.  Drizzle it into the food processor while the machine is still running and process until the dough is crumbly.
2. Turn the dough onto a lightly floured surface. Knead for 1 minute, adding additional flour to prevent sticking, if necessary.  Press the dough into a 5-inch disc, cover in saran wrap and chill for at least 30 minutes.
3. Preheat the oven to 400.
4. Combine the remaining 1 tbsp oil, zucchini, yellow squash and garlic in a large bowl.  Toss to combine.  
5. In a separate bowl, combine the ricotta, parmesan cheese, fresh thyme, lemon zest, lemon juice, black pepper, and egg.  Stir until well mixed.
6. Unwrap the dough and roll it out into a 14-inch circle on a lightly floured surface or a sheet of parchment paper.  Place it onto a baking sheet lined with parchment paper. 
7. Spread the ricotta mix over the dough, leaving a 2-inch border.  Arrange the zucchini and squash in concentric circles over the ricotta, slightly overlapping the pieces.  Sprinkle with salt.  Fold the edges of the dough toward the center, pressing gently to seal.  
8. In a small bowl whisk together 1 tsp water and the egg white.  Brush the dough edges with the egg white mixture.
9. Bake at 400 for 40 minutes or until golden brown.  Cool ten minutes before serving.