While wandering a thread of what to do with too much squash, I stumbled upon a recipe for Individual Zucchini, Lemon, and Ricotta Galettes.
I'd never thought about a savory galette. Our good friend Alyce whips up fruit galettes with ease using simple a "formula", so why not adapt that formula to savory ingredients? As we did have an annoying box of puff pastry clogging up our freezer, I decided to give it a try.
Alyce uses the frozen puff pastry, thawed, and whatever fruit is on hand. She rolls the pastry a bit and tops all but the outside inch with fruit jam and sliced fruit. Finally, she folds the edges to form a containing crust, brushes it with melted butter, and drizzles the top of the galette with melted jam or sprinkles it with sugar. I followed a similar process using savory ingredients.
Summer Squash GaletteWhile this was close in essence to dinner last night, it was world's apart. The pastry added something special. It is worth noting that eating seasonally does mean similar food from day to day, but not from month to month...
Serves 4 as a main course
1 sheet puff pastry
1 recipe tofu basil ricotta (minus the basil)
1 recipe pesto
2-3 medium-sized summer squash, thinly sliced
1 tomato, seeded and diced
salt and pepper
Preheat oven to 400 degrees Fahrenheit. Thaw the puff pastry on a sheet of parchment and roll to desired thickness. Top puff pastry with 1/3 of the pesto, spreading out to within 1" of the edge. Toss the sliced squash with the remaining pesto, set aside. Top the pesto covered puff pastry with the ricotta, again spreading out to within 1" of the edge. Layer the squash slices over the ricotta. Fold puff pastry up to provide an edge to contain the liquids released as the squash cooks. Spray or brush the puff pastry edges with olive oil. Sprinkle salt and pepper to taste over the galette. Bake for 30-40 minutes, until crusts are nicely browned. Remove from oven and allow to cool for 10 minutes. Toss tomatoes with balsamic and salt. Slice galette and top with diced tomato mixture. Enjoy!
Now that I've tried a savory galette, I'll try them again. The topping possibilities are endless. This could quite possibly make the "tried and true" list...
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