Yellow Squash Meals My Sunny Ricotta Galette Recipe

Instructions:

1. Make the Pastry Dough: Combine flour and salt in a food processor or bowl. Add cold butter and pulse/cut in until the mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together. Flatten into a disc, wrap in plastic, and chill for at least 30 minutes.
2. Prepare the Squash: Heat olive oil in a large skillet over medium heat. Add squash slices, salt, and pepper. Cook until slightly softened, about 5-7 minutes. Remove from heat and let cool slightly.
3. Make the Ricotta Filling: In a medium bowl, combine ricotta, Parmesan, garlic, basil, and chives. Season with salt and pepper.
4. Assemble the Galette: Preheat oven to 400°F (200°C). Roll out the pastry dough on a lightly floured surface into a 12-inch circle. Transfer to a baking sheet lined with parchment paper.
5. Add Filling: Spread the ricotta mixture evenly over the dough, leaving a 2-inch border. Arrange the cooked squash slices on top of the ricotta.
6. Fold the Edges: Gently fold the edges of the dough over the filling, pleating as needed.
7. Brush and Bake: Brush the crust with beaten egg. Bake for 35-40 minutes, or until the crust is golden brown and the filling is set.
8. Cool and Serve: Let the galette cool slightly on the baking sheet before slicing and serving. Drizzle with extra virgin olive oil and sprinkle with flaky sea salt and fresh pepper, if desired.