I made a pie dough a little while ago with the intention of making a cherry pie…but I ate all the cherries . (I do that a lot… eat all of something that I was intending to use for something else)
And then I think about that saying.. The road to hell is paved in good intentions.
.Well I guess I am going to hell.
So no cherries, but I have a crap load of summer squash (and it's only the beginning) and a few peaches that are in need of some eating. And what's that, a container of ricotta in the fridge from lasagna a couple weeks back…. Meant to be and not in hell yet!
Sure, I could have made one single crust galette, sweet or savory, and thrown it to the masses for consumption, but I figured that I might as well just hit two birds with one stone. A dinner and a dessert, all at once, and call it a victory in time management and putting a dent in the pile of squash on the table. (don't be fooled, I love excess amounts of squash.. It's like the printer paper of the veggie world.. can be used for everything!) And bonus, only one set of dishes! I mean come on, this is so good, easy and just really pretty. I know, I know….. so smart.
Anyway, here, take a look, get inspired and make some pretty dinsert (dinner and dessert) galettes.
The stuff. For the base, we need one single crust pie dough (that's going to be for two smaller galettes) and some ricotta cheese. The savory galette has summer squash, salt, pepper, lemon ( the zest) and a couple tomatoes. The sweet needs honey, a peach, and a few strawberries.
And if you want, change up your toppings. Pretty much any fruit or veggie combo would work. And spice up the ricotta if you wan. Garlic, fresh thyme, cinnamon… whatever will make you happy.
First things first. Roll ourt dough. You could cut the dough in half and roll two separate disks, but I just rolled out one big rectangle shape.
And onto the baking sheet and into the fridge to rest.
While the dough is chillin, take half of the ricotta and whip it up with some honey and thinly slice up your fruit.
Take the other half of the ricotta and add a bit os lemon zest, a sprinkle of salt and pepper, and mix that up. And thinly slice up the squashes and dice up the tomatoes.
Two crusts(or one cut in half. Smear the honey ricotta on one side, savory on the other, leaving a boarder so you can fold the dough over.
Now pile the fruits on the honey ricotta, veggies on the savory, and fold the uncheesed part of the crust over. just enough to keep everything from falling out. Sprinkle salt and pepper on the veggies.
Stick into a preheated oven and bake until the crust is cooked all nice and golden brown and crispy.
While the galettes are baking, toss the chunks of tomatoes into a skillet with a splash of oil, salt and pepper and stick it into the oven too. Just bake until the tomatoes are nice and soft. You can stick in the oven right away and let the tomatoes cool, or towards the end of the bake time so that you can eat them warm… these tomatoes are good hot or cold.
all baked up, removed from the oven, looking oh so pretty.
Pile the roasted tomatoes onto the savory tart. And if you got it, a bit of chopped freshy fresh basil
And drizzle a little bit more honey on the sweet.
And serve… Is it savory first or do you go sweet?
How about a pice of both. Dnner and dessert.. all on one plate!
Sweet and Savory Ricotta Galette's
-Makes 2 small or one large galettes
- a single pie crust (recipe here.. or use whatever dough you like)
- 1 cup of ricotta cheese
For the savory
- 2 cups thinly sliced green and yellow summer squash*
- 2 roma tomatoes
- salt and pepper
- teaspoon lemon zest
- a few fresh basil leaves
- olive oil
For the Sweet
- 2-3 tablesppons honey
- 1 peach thinly sliced*
- 3-4 strawberries thibky sliced*
*Note. Feeling like blueberry apricot or maybe potatoes and peas? Swap out any fruit and veggie (and spice) combination you want. The possibilities are endless! And if you want to do just one big galette, go for it.
Roll out pie dough in either 2 separate disks or one large rectange cut in half and.place on baking sheet and stick in fridge. While dough is resting, divide the ricotta into separate bowls. Add the salt, pepper and lemon zest to one, and the honey to the other. Using a fork, whip them up.
Preheat oven to 400 degrees
When the oven is preheated, grab the crust from fridge and smear the ricotta fillings evenly on the middle of each crust, leaving about an inch and a half boarder. Layer on the toppings, (sweet on honey, savory on lemon pepper.. or whatever floats your boat) and fold border over the edges of the filling. Place in oven and bake for about 35-40 minutes or until the crusts are nice and crispy and golden brown.
While those are baking, dice up the tomatoes and toss into a oven safe skillet with a little drizzle of oil and sprinkle of salt. Stick that into the oven for about 10 minutes or until the tomatoes are nice and soft. You can do this right away, or towards the end of the bake time of the galettes… roasted tomatoes are great warm or cold.
When the galettes are done baking, remove from oven and let sit for at least 5 minutes before serving. Top the savory galette with the roasted tomatoes and chopped fresh basil. Drizzle a little more honey on the one with the fruit .
Serve one, then the other, or both at the same time!
Eats good hot, warm, or cold. Utensils not required