Lemony Ricotta Summer Squash Galette Recipe

If summer had a theme song, it would probably be a blender full of basil, a lemon being zested with reckless joy,
and someone saying, “I swear I only planted one zucchini.” This lemony ricotta summer squash galette
is what you make when your garden (or farmers market tote) is overflowing and you want something that looks fancy
without acting fancy.

A galette is basically pie’s chill cousin: a free-form tart that forgives imperfect circles,
uneven edges, and the occasional “oops, I forgot to chill the dough” panic (we’ll help you avoid that one, though).
Here, tender coins of summer squash sit on a tangy, creamy bed of lemon-zested ricotta,
all wrapped in a flaky crust that turns golden and dramatic in the ovenlike it’s auditioning for a food magazine cover.

Why This Lemony Ricotta Galette Works (Even on a Tuesday)

1) Ricotta + lemon = instant “wow”

Ricotta is naturally mild, which makes it a perfect blank canvas. Lemon zest brings big aroma, lemon juice adds brightness,
and a little Parmesan gives the filling savory backbone. The result tastes creamy and freshnot heavy.

2) Summer squash gets the respect it deserves

Zucchini and yellow squash are high in water (translation: they’re secretly trying to turn your crust into soup).
The fix is simple: slice thin, salt briefly, and pat dry. You’ll keep the squash tender without drowning the pastry.

3) The crust is flaky, not fussy

Cold butter + minimal handling + a good chill = crisp, layered pastry. You don’t need pastry-chef vibes.
You just need a fridge and a little patience.

Recipe at a Glance

• Skill level: Confident beginner
• Total time: About 2 hours (includes chilling; hands-on is closer to 35–45 minutes)
• Serves: 4–6 as a main, 8 as an appetizer
• Main keywords: lemony ricotta summer squash galette, zucchini galette, savory galette recipe

Ingredients

For the All-Butter Galette Dough (Recommended)

• 1 1/4 cups (160g) all-purpose flour
• 1 tablespoon sugar (optional, but helps browning)
• 1/2 teaspoon fine salt
• 10 tablespoons (140g) unsalted butter, very cold, cut into small cubes
• 1/4 cup (60ml) ice water, plus 1–2 tablespoons as needed
• 1 teaspoon apple cider vinegar or fresh lemon juice (helps keep the crust tender)

Shortcut option: Use 1 store-bought pie crust (still delicious, still impressive).

For the Lemony Ricotta Filling

• 1 cup (about 250g) whole-milk ricotta
• 1/3 cup (30–35g) finely grated Parmesan
• 1/2 cup (about 55g) shredded mozzarella (optional, for extra melt)
• 1 small garlic clove, finely grated or minced
• Zest of 1 large lemon (about 1–2 teaspoons, to taste)
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• 1 large egg (use half in filling, half for brushing crust) or 1 egg for wash and skip egg in filling
• 1 tablespoon chopped basil, dill, or chives (optional but highly encouraged)
• 1/4 teaspoon black pepper, plus more to taste
• Pinch of salt (go lightParmesan is salty)

For the Summer Squash Topping

• 2 medium zucchini and/or yellow summer squash (about 1 to 1 1/4 pounds total)
• 1/2 teaspoon fine salt (for draining)
• 1 tablespoon olive oil
• Freshly ground black pepper
• Optional: a handful of cherry tomatoes (halved) or thin-sliced onion for extra color

To Finish

• Egg wash: 1 egg beaten with 1 teaspoon water
• Flaky salt (optional but delightful)
• Extra lemon zest and herbs for serving

Equipment You’ll Want (No Fancy Gadgets Required)

• Baking sheet
• Parchment paper
• Rolling pin
• Mixing bowls
• Microplane or fine grater (for zest and garlic)
• Optional: mandoline for super-even squash slices

Step-by-Step: How to Make a Lemony Ricotta Summer Squash Galette

Step 1: Make the dough (or unroll your shortcut)

1. In a bowl, whisk together flour, sugar (if using), and salt.
2. Add cold butter cubes. Use your fingertips to smash some pieces flat and rub others in until you have a mix of
   pea-size bits and thin flakes. (Flakes = flakiness.)
3. Stir vinegar (or lemon juice) into the ice water. Drizzle in 1/4 cup and gently mix with a fork.
   If the dough seems dry, add 1 tablespoon more water at a time until it just holds together when squeezed.
4. Turn dough onto a counter and press into a disk (don’t knead like bread; we are not building gluten biceps today).
   Wrap and chill at least 45 minutes, ideally 1–2 hours.

Pro tip: If your kitchen is warm, chill the flour bowl for 10 minutes and keep the butter in the freezer
until you’re ready. Cold ingredients are the secret handshake of flaky pastry.

Step 2: Prep the squash so it doesn’t sog out your crust

1. Slice zucchini/summer squash into thin rounds (about 1/8-inch). A mandoline makes this fast and consistent.
2. Toss slices with 1/2 teaspoon salt in a colander. Let drain 15–25 minutes.
3. Pat dry thoroughly with paper towels or a clean kitchen towel. Don’t skip thisdry squash = crispier crust.
4. Toss dried slices with olive oil and black pepper. Add optional cherry tomatoes or onion if you want extra summer flair.

Step 3: Mix the lemony ricotta filling

1. In a bowl, combine ricotta, Parmesan, mozzarella (if using), garlic, lemon zest, lemon juice, olive oil,
   herbs (if using), pepper, and a pinch of salt.
2. If you want a slightly set filling, whisk half an egg into the ricotta mixture. (Save the other half for egg wash.)
   If you prefer a looser, creamier layer, skip the egg in the filling and only use egg wash on the crust.
3. Taste. Add more zest for extra lemon perfume or more pepper for bite.

Step 4: Assemble the galette (aka the fun part)

1. Heat oven to 400°F. Line a baking sheet with parchment.
2. On a lightly floured surface, roll chilled dough into a 12–13 inch circle-ish shape (rustic is the point).
   Transfer to the parchment-lined sheet.
3. Spread the ricotta filling in the center, leaving a 2-inch border.
4. Arrange squash slices on top in overlapping circles. Keep the pile modest; a galette is not a vegetable lasagna.
5. Fold the dough border up and over the filling, pleating as you go. It should look like a cozy quilt, not a perfect origami swan.

Step 5: Bake until golden and slightly smug

1. Brush crust with egg wash. Sprinkle with flaky salt if using.
2. Bake 35–45 minutes, until crust is deep golden and squash is tender.
   If the bottom needs extra crispness, move the pan to the lower rack for the last 8–10 minutes.
3. Cool 10 minutes before slicing (ricotta firms up a bit as it restspatience pays).

Serving Ideas (Because This Galette Loves a Plus-One)

• Lunch: Serve with arugula salad, a drizzle of olive oil, and extra lemon.
• Dinner: Pair with grilled chicken, salmon, or chickpeas tossed in vinaigrette.
• Brunch: Add a soft egg on the side and pretend you’re at a café with better chairs.
• Party: Cut into thin wedges and watch it vanish first.

Variations (Choose Your Own Summer Adventure)

Make it extra herby

Add chopped basil + dill + chives, or go with thyme and oregano for a more “Mediterranean vacation” vibe.

Make it cheesier

Swap mozzarella for fontina, gruyère, or a little goat cheese. Keep Parmesan for that savory punch.

Add a “moisture barrier” layer

If you’re nervous about soggy crust, sprinkle a tablespoon or two of Parmesan or breadcrumbs over the ricotta
before adding squash. It helps absorb excess juice.

Turn it into mini galettes

Divide dough into 4–6 portions and make personal galettes. They’re adorable, and everyone gets maximum crust-to-filling ratio.

Troubleshooting: Common Galette Problems (And How to Fix Them)

“My crust got soggy.”

• Salt and dry the squash thoroughly.
• Don’t overload the filling.
• Bake on the lower rack near the end for better bottom browning.

“My dough cracked when I rolled it.”

• Let it sit at room temp 5–10 minutes, then roll again.
• Patch cracks by pressing in small scrapsgalettes are forgiving.

“My dough shrank back.”

• It needs more rest. Gluten relaxes when the dough chills and sits.

Make-Ahead, Storage, and Reheating

• Make-ahead: Dough can be made 2 days ahead and kept refrigerated (or frozen up to 2 months).
• Storage: Refrigerate leftover galette, covered, up to 3 days.
• Reheat: Warm at 350°F for 10–12 minutes to re-crisp the crust. Microwave works, but the crust will sulk.
• Serve cold? Totally fine. It becomes more “picnic tart” and less “hot pastry glory,” but still tasty.

FAQ: Lemony Ricotta Summer Squash Galette

Can I use part-skim ricotta?

You can, but whole-milk ricotta gives a creamier filling. If your ricotta seems watery, drain it in a fine-mesh strainer
for 15–30 minutes before mixing.

Do I have to peel the squash?

Nope. The skin is tender and adds color. Just wash well.

What’s the best way to slice squash evenly?

A mandoline is fastest, but a sharp knife works. Aim for 1/8-inch so it cooks through without turning mushy.

How do I know when it’s done?

Look for deep golden crust, bubbling cheese at the edges, and squash that yields easily when poked with a fork.

What Making This Galette Feels Like ( of Real-World Kitchen Experience)

Making a lemony ricotta summer squash galette is one of those cooking experiences that starts out practical“I need to use up this squash”
and ends up feeling oddly luxurious. Not because it’s complicated, but because the process has these small, satisfying moments that stack up
into something bigger than the sum of its parts.

First, there’s the dough. When you cut cold butter into flour, you’re basically setting up tiny time-release flavor capsules.
The butter looks unimpressive at this stagejust pale chunks in a bowlbut you already know it’s going to transform in the oven.
The little trick is resisting the urge to overwork it. Your hands want to knead. Your brain wants to “fix” the crumbly texture.
But galette dough rewards restraint. When you finally press the dough into a disk and wrap it up, it feels like you’ve tucked a secret into the fridge.

Then comes the lemon. Zesting a lemon is one of the quickest ways to make your kitchen smell like you have your life together.
Even if the sink is full of dishes. Even if you’re wearing socks that don’t match. That bright, citrusy aroma cuts through everything and
tells your brain, “Something good is happening.” When you stir zest into ricotta, the filling shifts from plain to perfumed instantly
like it woke up and chose charisma.

Summer squash brings its own kind of satisfaction. Slicing zucchini into thin coins feels meditative, especially if you’re layering green and yellow
for that subtle stained-glass look. The salting step might seem like a detour, but it’s also a small lesson in kitchen physics:
vegetables contain water, salt draws it out, and you get to feel clever because you prevented a soggy crust before it even happened.
Patting the slices dry is weirdly therapeuticlike you’re giving your ingredients a pep talk: “You’re going to be crisp. You’re going to behave.”

Assembling the galette is where it gets joyful. The ricotta spreads like a soft landing pad, and the squash layers on top like shingles.
Nothing needs to be perfect. In fact, the best galettes look a little windswept. When you fold the edges over, the pastry naturally pleats and gathers,
and you get that satisfying “rustic bakery” vibe without needing a single specialized skill. Egg wash is the final glow-upsuddenly the dough looks
ready for its close-up.

Baking is the reward stage. The crust goes from pale to golden, the cheese puffs at the edges, and the lemon smell mingles with buttery pastry
in a way that feels like summer comfort food. When you slice it, you get that gentle crunch from the crust, then creamy ricotta, then tender squash,
and a bright lemon finish that keeps each bite from feeling heavy. It’s the kind of dish that makes people hover near the cutting board “just to taste”
and then mysteriously return for another “tiny” slice. That’s the galette effectcasual, charming, and quietly irresistible.