Great Tart, Smart Crust

Posted by on Aug 31, 2012 in Asian and Vegetarian | 0 comments

Great Tart, Smart Crust

An article from Cooking Light caught my eye last month.

Admittedly, creating a fantastic make-ahead crust for a savory tart which is fail-safe seemed elusive.

The Summer Squash and Ricotta Galette crust replaces butter with olive oil.

Simply, it was crazy easy.








Flour, salt and baking powder.








Combine water with olive oil.








With the machine running, add the oil and water to the flour.








Quickly it turns to a crumbly dough.  Don't over process.







It came together into a disc beautifully, without a struggle.

Chill at least 30 minutes.








Meanwhile, prepare the vegetables and








combine the filling.

I had only full fat ricotta--so I reduced the Parmesan to 1 ounce.

It assuaged my guilt.








Roll the dough into a 14-inch circle.  I drew on parchment to make sure...

There was no  breakage or patching!








Spread the ricotta filling on the crust leaving a border to fold over the squash.








Place the squash in concentric circles on top of the filling.








Fold the edge over the tart which creates the rustic style galette.

Brush the pastry with egg white and water mixture.








Bake the galette for about 40 minutes and let it rest for at least 15 minutes.

It was delicious at room temperature--








Garnish with torn basil.








The galette crust was surprisingly flaky and truly wrapped the subtle flavors of the light and cheesy vegetables into a savory supper package.

Being as impressed as I am with this pastry, I have already fashioned a tailored tart suited up with roasted tomatoes, soft garlicky goat's cheese and a bow tie of slightly sweet basil Balsamic vinaigrette...

and then a whole wheat pastry?

Summer Squash and Ricotta Galette


  • 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


  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. Bake at 400 for 40 minutes or until golden brown. Cool ten minutes before serving.
  9. --Cooking Light Sidney Fry, MS, RD

Leave a Reply

Your email address will not be published. Required fields are marked *