This galette is the perfect summer supper when squash is in abundance and you want something light and easy to prepare. The bright lemon zest in the ricotta filling has just the right level of acidity to compliment the savory, creamy cheese and the sweet, golden, flaky pie crust.
I’ve served this as main course along with a salad for my vegetarian friends, or as the side dish to accompany a filet of grilled salmon or chicken for my fellow meat-eaters. It get’s rave reviews both ways!