Summer Squash and Ricotta Galette

  1. Lay the squashes and tomatoes onto a wire rack in a single layer and sprinkle with salt to draw out the moisture. 
  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. 
  3. Place pie crust on top of parchment paper for easy removal after baking. 
  4. Spread the cheese mixture onto the middle of the pie crust, leaving 2 inches of space around the edges. 
  5. Place the squashes and tomatoes on top of the cheese mixture, alternating between slices. 
  6. Fold the edges of the pie crust inward, creating a little blanket around the edges to hold everything in place. 
  7. Brush the edges of the pie crust with egg wash and sprinkle the top with Parmesan cheese. 
  8. Place the cooking pot into the base of the COSORI Smart Indoor Grill. 
  9. Select the Bake function, adjust temperature 325°F and time to 20 minutes, then press Start/Pause to preheat.  
  10. Place the galette into the preheated cooking pot, then close the lid.    
  11. Remove when done, let cool on a wire rack for 5 minutes, then serve