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?


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


  • 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.
  9. Bake at 400 for 40 minutes or until golden brown.  Cool ten minutes before serving.


You are reading this post on Eats Well With Others at Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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87 Responses to Summer Squash and Ricotta Galette {}

  1. love2dine says:

    what an interesting recipe! must try!

  2. Simply Life says:

    definitely saving this recipe for the crust and perfect use of summer squash!!!

  3. Sam says:

    This crust sounds great. When I decide to turn on my oven for more than 10 minutes at a time, this is at the top of my list of things to make!

  4. You have me pining to try this crust! Gorgeous use of the squash! 🙂

  5. london bakes says:

    Love the idea of the olive oil crust, I must give this a try (especially as it’s topped with ricotta…)

  6. Patsyk says:

    I love simple crusts because I don’t have the patience for anything that takes too long! Also, galettes are great because they are supposed to be “less than perfect”.

  7. I love the rustic nature of the crust, Joanne!! I bet you were the most adorable baby.. the best one ever. I know I was such a picky eater as a child but look at me now. 😉 OK, still picky in a different scheme but I pretty much eat all greens, grains and beans. 🙂

  8. Amy says:

    You had me at pie crust. And I see there’s no yeast involved. This will be joining 5 minute Artisan bread on my bucket list! And cherry pielets stuffed with nutella? Really? You’re killing me.

  9. Awesome savory crust recipe!! Such a good one to keep on hand 🙂 Great use of the summer veggies too!

  10. Suzi says:

    This is a beauty and that crust looks scrumtpious. I love how it is just partially folded over, I could just pick off some pieces of the crust. Beautiful!!

  11. Johanna GGG says:

    I feel like saying to all my pie crusts, who are you again – I just don’t spend enough time with them and quite frankly they probably wouldn’t recognise me if they fell over me (other than one but I don’t want to make the others feel bad). Nice galette!!!!

  12. Your pie crust looks beautiful and so does your little pizza! I love that you used ricotta cheese. I have to make this recipe, yum!

  13. I think I am the best pie crust too, I mean baby, I mean daughter. Okay now I’m confused and I just want a slice of this.

  14. I kind of love the idea that this is like eating pie for dinner!

  15. Chockful healthy olive oil for this pie crust? Wow! Sounds so good! That’s definitely one (the first pie crust to start off) that I must make soon.

  16. Dichohecho says:

    This sounds like a good sort of pastry for my Dad’s new no-butter diet. I don’t know if I’ve misread it but you’ve got 1/3 cup + 1 tbsp of oil in the ingredient list and 1/4 cups + 1 tbsp in the instructions. Which should it be?

  17. Looks perfect to me! I have bookmarked this to go with my savory pie and tarts or galettes and such! I use my grandma’s recipe for apple pie crust and she didn’t use shortning or lard in her’s! 🙂

  18. kelsey says:

    oh my word. i need that. right this very second.

  19. Lora says:

    I am definitely trying this crust recipe. I have struggles with savory versions in the past. And what you put in it for this galette is superlicious!

  20. Camila Faria says:

    Oh, WOW, I can’t believe you found “the one”. You lucky girl!

  21. Marcia says:

    OMG that looks SO good. The only time I’ve ever made a galette was in a group cooking class. I don’t think I’ve ever made a non-graham cracker pie crust.

  22. Jenn Kendall says:

    looks soooooo good! and i’m thinking my little guy would be willing to try this! definitely have to make it!

  23. Katerina says:

    I think you chose the right pie crust for this one Joanne! Looks perfect!

  24. “So much time, energy, and butter…” What a great line.
    Of all the squash varieties, summer squash is my favorite. Maybe because it’s an easy one to throw on the grill. Your dish sounds lovely.

  25. Faith says:

    Ok, I’m sold — I NEED to try that crust!! This looks like a gorgeous summer meal!

  26. That Girl says:

    I was the worst baby ever – but I turned out okay in the end.

  27. Big Dude says:

    great way to use your summer veggies, I especially like the two cheese filling

  28. I just adore the word galette & any fillers that comprise one. This dish has such a beautiful, rustic look to it!

  29. SO beautiful. What a great way to start using all the summer squash that is rolling in!

  30. Jenna says:

    I think you need to open up a restaurant next to my office here in CHicago. That way I can come buy lunch from you EVERY SINGLE DAY. That’s how badly I want to taste your creations after reading your posts.

  31. Erica says:

    this really looks amazing, Joanne!The filling sounds perfect full of flavors and creamy from the cheese!

  32. Eileen says:

    Yay! Eat that zucchini!

    This is totally what I want to be eating at this pint in summer–but my person hates summer squash and can’t take any rich dairy. Maybe I should just make it and freeze a bunch of slices for future toaster oven lunches!

  33. geni says:

    I would love to try this savory crust. No wonder it’s your fave. Your photos are stunning and are making me very, very hungry. Thanks for all your help with my blog theft! 🙂

  34. Shannon says:

    ooh, an olive oil crust, how fabulous!!

  35. Elizabeth says:

    Zucchini and ricotta is a heavenly combination.

  36. FramedCooks says:

    I think you’ve figured out how to include all my favorite ingredients in one gorgeous recipe. (Well, except for bacon and chocolate, but I can have those for dessert!)

  37. I love Ricotta Cheese in the summer. This sounds great Joanne.

  38. Katie says:

    I skipped a recipe today because it said “Use your favorite pie crust,” and I started agonizing over which one to use. I hear you here! Love this way of using up squash.

  39. Guru Uru says:

    I love savoury galettes my friend, yours looks spectacular 😀

    Choc Chip Uru

  40. Pam says:

    I’ve never made a savory galette… this looks fantastic! I love that the pie crust has olive oil in it instead of butter.

  41. Debbie says:

    I love this Joanne….it looks delicious!

  42. Hotly Spiced says:

    I have never made a savory galette and now I wonder why I haven’t. Love how you sold me on this perfect pastry. Beautiful looking dinner xx

  43. Blond Duck says:

    I’ve been fighting with pie crusts too…yours looks a lot better!

  44. Juliana says:

    Joanne, what a nice galette, like that you have different kind of squashes…a perfect light meal.
    Thanks for this recipe and hope you are having a nice week 🙂

  45. Christine says:

    Gorgeous pictures! Sounds like an easy, delicious meal to put together. Bookmarked it and forwarded it to a friend in Orange County who just returned from a week away and has a zucchini and tomato plants that have gone crazy. We’re talking buckets here!

  46. sandra says:

    I never found my favorite baby pie crust… hopefully this one will be it. Extra likely since it is vegan!

  47. Reeni says:

    I never made a pie crust with olive oil before. I’m intrigued! It sounds perfect with the ricotta and squash – three things I love with every fiber of my being!

  48. Megan says:

    Looks amazing!! I think I could eat squash every day during the summer.

  49. elly says:

    This looks awesome. We’ve been eating summer squash like it’s nobody’s business. Glad to hear you liked the crust. I have a favorite, but it’s definitely full of the artery-clogging stuff. 🙂

  50. tigerfish says:

    The summer squashes are crisped up so beautifully!

  51. Kari says:

    I love the look of this and I loved this post 😀

  52. Look at all these fresh veggies! Definitely need to make this soon – my skinny jeans have been getting too tight man.

  53. The crust is very delicious! This recipe is amazing!

  54. Cara says:

    I have to say, my favorite pie crust is the CI vodka one because it’s the only one I have guaranteed success with. But, I’ve never tried olive oil…

  55. Barbara says:

    I adore galettes, don’t you? (probably because there is so much crust) And the rustic look really appeals to me. Yummy with summer squash. Great dish, Joanne.

  56. This looks gorgeous! I’ve been buying so much summer squash lately…I’m definitely going to try this soon!

  57. Wow – this looks absolutely amazing! Love the colors too! 🙂

  58. that “extra” curled up crust piece?
    yeah, that one is MINE
    MINE I tell you!

  59. That is one gorgeous crust – and what’s contained within it. Slice me off a piece w/ extra crust, please!

  60. This is a delicious looking pie and the crust is just beautiful! Extra crust for me as well. Cheers for sharing the recipe, going to bake my own pie this weekend for the family.

  61. Gloria says:

    Joanne I adore galettes of any type fruits or veggies this look georgeous!!;)

  62. Lord knows I have enough summer squash to try EVERY pie crust…

  63. A favorite pie crust. That is a serious statement! It looks fabulous, and it sounds delicious with the ricotta filling and sliced squash.

  64. daphne says:

    a crust make with love!!! Hey, i’m thinking crisp crust, soft filling..that will win anybody’s heart!

  65. Carolyn Jung says:

    I can’t even remember the last time I made a two-crust pie. Galettes are sooooo much easier. Plus, I love their rustic look.

  66. My last attempt at making a healthy pie crust for a galette failed miserably, so I’m glad you found a good one for me! I’ll have to try this one next, maybe even subbing out some of the flour for whole wheat!

  67. Pie crust is a dream! I just finished rolling out some for a dinner tart. I have some leftover so I’ll need to try something like this with the veggies I have left! Thanks!

  68. Catherine says:

    Dear Joanne, This is a beautiful looking meal. I would love it. Blessings dear. Catherine xo

  69. Jo,
    I like easy crusts made with olive oil instead of butter….must try this way for Tuesday Tarts.

  70. vianney says:

    WOW, your pictures are stuuning… yummy~~~~

  71. stunning! Oh wait- vianney just said that- what the heck- its true- stunning! Love me some ricotta with my veggies

  72. Yumgoggle says:

    This is an amazing veggie treat! I am definitely hooked into this recipe. And your pictures are always fantastic!
    Myfudo here…Normally we’d never put a shameless plug back to us, but we just launched our new site and we would love for you to be a part of it. I’d love to share our newest launch with you, I hope you don’t mind? Now that we are getting a new look…Myfudo is moving to a new domain This has been a project we have been working on for almost a year now. We just launched our new gallery submission site, and we are just thrilled. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! Please sign up and check us out (it’s free)
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  73. I love the slight blistering on top. Gorgeous

  74. Your food ALWAYS look good on closeup shot. Absolutely no flaws even in the closeup shot and each single click looks tasty! I love squash and this is the best way to enjoy summer vegetables ever.

  75. Tandy says:

    that pie crust certainly sounds like THE ONE 🙂

  76. Lynn says:

    Yum – not sure how I missed this one. I get the emails, too, so this one will be going into my email recipe folder.

  77. Well, you know what they say. There is that one special person, I mean pie crust, for everyone.

  78. I can’t wait for summer to arrive so I can try this. I love all of this and it would please me! The photos are alive!

  79. Candace says:

    What a beautiful way to use up the neverending bounty of summer squash! This looks fantastic.

  80. This will make zucchini-infested gardeners across the country so happy! It looks fantastically delicious.

  81. Nicole, RD says:

    I think you should be taking photos for CL. I just got caught up with the 2 latest issues and this never caught my eye…until now on your blog. YUM!

  82. sally says:

    I’m not a huge fan of summer squash, but I’d definitely take a slice of this galette.

  83. Lindsay C says:

    I have to tell you – I made this tart last night and HOLY COW – this dough is truly a dream come true. I also completely forgot to put the egg in my ricotta mixture and it turned out fine. Thanks for a fantastic recipe that I plan to use repeatedly filling with all sorts of combinations of deliciousness – can’t wait for butternut squash in the fall!!!

  84. […] One year ago…Summer Squash and Ricotta Galette […]

  85. Ohhhh my Joanne! THis looks freaking AMAZING! I heart veggies and cheese!

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