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Home / Recipes /

Summer Squash and Ricotta Galette 

COSORI ORIGINAL

14

Ingredients

50

Minutes

6

Servings

Summer Squash and Ricotta Galette

equipment used

Aeroblaze™ Indoor Grill

Ingredients

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1 medium zucchini, cut into ¼-inch thick slices 

+

1 medium yellow squash, cut into ¼-inch thick slices 

+

1 medium Mexican squash, cut into ¼-inch thick slices 

+

2 Roma tomatoes, cut into ¼-inch thick slices 

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1 tablespoon kosher salt, plus more to taste 

+

¾ cup ricotta cheese, strained 

+

3 cloves garlic, minced 

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2 sprigs thyme, finely chopped 

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2 tablespoons parsley, chopped 

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½ cup grated Parmesan cheese, divided 

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½ teaspoon ground black pepper 

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1 lemon, zested 

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1 sheet premade pie crust 

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1 egg, beaten, for egg wash 

equipment used

Aeroblaze Indoor Grill

Directions

STEP 1

Lay the squashes and tomatoes onto a wire rack in a single layer and sprinkle with salt to draw out the moisture. 

STEP 2

Mix the ricotta cheese, garlic, thyme, parsley, ¼ cup Parmesan cheese, ground black pepper and lemon zest in a small bowl. Season with salt to taste. 

STEP 3

Place pie crust on top of parchment paper for easy removal after baking. 

STEP 4

Spread the cheese mixture onto the middle of the pie crust, leaving 2 inches of space around the edges. 

STEP 5

Place the squashes and tomatoes on top of the cheese mixture, alternating between slices. 

STEP 6

Fold the edges of the pie crust inward, creating a little blanket around the edges to hold everything in place. 

STEP 7

Brush the edges of the pie crust with egg wash and sprinkle the top with Parmesan cheese. 

STEP 8

Place the cooking pot into the base of the COSORI Smart Indoor Grill. 

STEP 9

Select the Bake function, adjust temperature 325°F and time to 20 minutes, then press Start/Pause to preheat.  

STEP 10

Place the galette into the preheated cooking pot, then close the lid.    

STEP 11

Remove when done, let cool on a wire rack for 5 minutes, then serve.