As the days grow longer and the sun shines brighter, there’s a unique magic that permeates the air, ushering in the season of warmth, leisure, and an unparalleled bounty of fresh produce. For many, summer is a time for adventure and relaxation, but for culinary enthusiasts, it’s a vibrant ode to fresh, seasonal flavors. My ultimate celebration of this magnificent time of year invariably centers around food, and this Summer Squash & Ricotta Galette with Sage Brown Butter stands as a delectable testament to summer’s finest offerings.
Embracing Summer’s Abundance: The Joy of Seasonal Eating
While autumn might hold a special place in my heart for its cozy comfort, summer undoubtedly reigns supreme as my favorite food season. It’s a period defined by the sheer simplicity and vibrancy of ingredients. Imagine strolls through bustling farmers’ markets, baskets overflowing with ripe, colorful vegetables, or harvesting crisp delights from your own garden. This season beckons us to embrace uncomplicated preparations that allow the natural flavors of the produce to truly shine. Eating seasonally isn’t just a trend; it’s a delightful culinary journey that connects us more deeply to the earth’s rhythm and provides unparalleled freshness and nutrition.
The Versatility of Summer Squash: More Than Just a Side Dish
This summer, my culinary obsession has undeniably been summer squash. Its delicate texture and mild, slightly sweet flavor make it incredibly versatile, lending itself beautifully to a myriad of dishes. Every Saturday, my market bag is happily weighted down with a generous haul of various summer squash varieties, each promising delicious possibilities. While a simple grill with a drizzle of olive oil, salt, and pepper is a classic way to enjoy its subtle charm, and stuffing it with savory fillings offers a creative twist, my current favorite method involves elevating it within a rustic tart. The idea of layering thinly sliced summer squash over a flaky, golden pie crust, complemented by creamy ricotta cheese and a fragrant sage brown butter sauce, instantly sparks joy in my kitchen.
This galette transforms humble summer squash into an elegant yet approachable main dish or a sophisticated side. The contrast of the tender squash against the crisp crust, enveloped in rich flavors, is simply irresistible. It’s a dish that embodies the very essence of summer cooking: fresh, flavorful, and wonderfully satisfying.
The Art of the Galette: Rustic Charm Meets Gourmet Flavor
A galette, for those unfamiliar, is essentially a free-form, rustic tart. Unlike a traditional pie that requires precise crimping and a perfect top crust, a galette embraces its imperfections, creating a beautiful, artisanal look with minimal effort. This makes it an ideal choice for both novice and experienced bakers alike. The beauty of a galette lies in its simplicity and its ability to showcase fresh, seasonal ingredients without much fuss. For this particular recipe, the homemade dough contributes immensely to the experience. A flaky, buttery crust serves as the perfect foundation, providing a delightful textural contrast to the creamy filling and tender vegetables.
The filling is where the magic truly unfolds. We combine the light, airy texture of ricotta cheese with the robust, nutty notes of Parmigiano Reggiano. This dual-cheese approach ensures a filling that is both incredibly creamy and bursting with complex flavor. Fresh lemon zest and juice are added for a bright counterpoint, cutting through the richness and enhancing the freshness of the squash. Minced garlic and Italian seasoning introduce savory depth, creating a symphony of tastes that perfectly complements the star ingredient: summer squash.
The Golden Touch: Sage Brown Butter
No savory tart would be complete without a touch of something extra special, and in this galette, that comes in the form of sage brown butter. Browning butter is a simple technique that yields profound flavor. As butter melts and gently cooks, its milk solids toast, turning a beautiful golden-brown and developing a rich, nutty aroma. Infused with fresh sage leaves, this brown butter becomes an aromatic elixir, brushed generously over the squash and crust before baking. It imparts a layer of sophisticated flavor and a gorgeous sheen, elevating the entire dish from a simple vegetable tart to an extraordinary culinary creation.
The Authentic Difference: Parmigiano Reggiano
In the world of cheese, few can rival the esteemed reputation and distinctive flavor of Parmigiano Reggiano. This exceptional cheese plays a crucial role in the galette, providing a sharp, salty, and wonderfully nutty counterpoint to the creamy ricotta and sweet squash. But not all “Parmesan” is created equal. True Parmigiano Reggiano is a product of strict tradition and quality, exclusively produced in specific regions of Italy—Parma, Reggio Emilia, Modena, Bologna (left of the Reno river), and Mantua (right of the Po river).
It’s crafted using only three simple ingredients: local milk, salt, and rennet. There are no additives, preservatives, or artificial components ever used. The aging process, which typically spans 12 to 36 months or even longer, is what develops its characteristic granular texture and complex, umami-rich flavor profile, featuring notes of fruit, nuts, and a subtle savory depth.
Identifying Authentic Parmigiano Reggiano
To ensure you’re investing in the real deal, look for a few key indicators. Authentic Parmigiano Reggiano will have the name “Parmigiano Reggiano” stenciled repeatedly in pinhole dots on its rind. This is a Protected Designation of Origin (PDO) stamp, a guarantee of its origin and quality. When purchasing, opt for a wedge cut from a larger wheel rather than pre-grated varieties, which often contain anti-caking agents and lack the vibrant flavor of freshly grated cheese. If you’re ever in doubt, don’t hesitate to ask your local cheesemonger for assistance; they can guide you to an authentic piece that will truly elevate your cooking. Using genuine Parmigiano Reggiano makes an undeniable difference in the depth and richness of this galette.
Summer Squash & Ricotta Galette with Sage Brown Butter
Yield: 4 servings
Total Time: 1 hour 40 minutes
Prep Time: 1 hour
Cook Time: 40 minutes
Ingredients:
For the Dough
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 stick (1/2 cup) cold unsalted butter, cut into cubes
- 4 tablespoons ice water
For the Sage Brown Butter
- 4 tablespoons unsalted butter
- 2 fresh sage leaves
- Pinch of kosher salt
For the Galette Filling & Topping
- 1 cup ricotta cheese
- 2 tablespoons grated Parmigiano Reggiano cheese
- 1/2 teaspoon Italian seasoning
- 1 clove garlic, finely minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- Zest of 1 lemon
- 2 teaspoons fresh lemon juice
- 1 egg yolk
- 1 medium summer squash (such as zucchini or yellow squash), thinly sliced (about 1/8-inch thick)
- 2 tablespoons Parmigiano Reggiano shavings, for garnish
Directions:
- Prepare the Dough: In the bowl of a food processor, combine flour, baking powder, and 1/2 teaspoon kosher salt. Pulse a few times to thoroughly mix the dry ingredients. Add the cold, cubed butter and pulse in short bursts until the butter pieces are roughly the size of small peas. With the food processor running on low, gradually add the ice water through the feed tube, pulsing just until the dough comes together and looks crumbly. Be careful not to overmix; the dough should not form a cohesive ball in the processor. Transfer the crumbly dough mixture onto a lightly floured surface. Gently press the dough together with your hands until it forms a disc. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour to allow the gluten to relax and the butter to firm up.
- Make the Sage Brown Butter: In a small, light-colored saucepan (so you can easily observe the color change), melt 4 tablespoons of unsalted butter over medium heat. Add the fresh sage leaves. Continue to cook the butter, whisking or swirling the pan occasionally to ensure even browning and to prevent the milk solids from sticking to the bottom and burning. Watch carefully as the butter will foam, then turn golden, and finally deepen to a rich, nutty brown, emitting a distinctive fragrant aroma. Once it reaches a deep golden-brown color and smells nutty, immediately remove it from the heat to prevent it from burning. Set aside to cool slightly.
- Assemble the Galette: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Remove the chilled dough from the refrigerator. On a lightly floured surface, roll the dough into a roughly 12-inch circle. Carefully transfer the rolled dough onto the prepared baking sheet.
- In a medium bowl, combine the ricotta cheese, 2 tablespoons grated Parmigiano Reggiano, Italian seasoning, minced garlic, 1/4 teaspoon kosher salt, black pepper, lemon zest, lemon juice, and egg yolk. Whisk until all ingredients are well combined and the mixture is smooth.
- Spread a thick, even layer of the ricotta mixture over the dough, leaving a generous 2-inch border around the edges. Arrange the thinly sliced summer squash in a circular pattern over the ricotta mixture, slightly overlapping the slices for an attractive presentation.
- Carefully fold the edges of the dough toward the center, creating rustic pleats and partially covering the outermost layer of squash. Gently press the dough edges to seal any folds. Brush the exposed zucchini slices and the folded dough edges generously with the prepared sage brown butter. Sprinkle a small pinch of kosher salt over the top of the zucchini for extra seasoning.
- Bake the Galette: Bake in the preheated oven for 40 minutes, or until the crust is golden brown and flaky, and the squash is tender. The ricotta filling should be set and lightly browned in spots.
- Serve: Once baked, remove the galette from the oven and let it cool on the baking sheet for 5 minutes. Sprinkle the top of the galette with the Parmigiano Reggiano shavings. Allow it to cool for an additional 15 minutes before carefully cutting it into 4 large slices. This cooling time allows the filling to set properly, making it easier to slice and serve.
Serving Suggestions and Variations
This Summer Squash & Ricotta Galette with Sage Brown Butter is a versatile dish perfect for a light lunch, a flavorful dinner, or even a sophisticated brunch. It pairs beautifully with a simple green salad dressed with a light vinaigrette, or a glass of crisp white wine. For an added touch of freshness, a sprinkle of chopped fresh parsley or a few extra sage leaves can be added just before serving. Feel free to experiment with other summer vegetables like thinly sliced tomatoes, bell peppers, or even asparagus, adjusting the cooking time as needed. The brown butter sage component, however, is a non-negotiable for that extra layer of irresistible flavor.
This recipe was developed for the wonderful team at Parmigiano Reggiano. All opinions expressed are my own, reflecting my genuine love for quality ingredients and delicious food. Your support for my recipes and site, especially when I collaborate with brands I truly adore, is greatly appreciated.