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Seasonally-inspired Recipes from Our Farm to Your Table

Seasonally-inspired recipes from our farm to your table.  

Summer Squash & Microgreen Pesto Galette

Mary Ackley

Change up your standard pesto routine with this simple summer galette that takes only a few minutes to assemble.  This recipe was inspired by a recipe in the beautiful vegetarian cookbook, The Forest Feast, by Erin Gleeson.

Ingredients:

  • 1/2 c fresh whole milk ricotta
  • 3 Tbsp Little Wild Things micro-arugula & lemon pesto
  • 1 sheet puff pastry dough
  • 2-3 small summer squash, cut into thin circles
  • 1 Tbsp pine nuts
  • olive oil & sea salt 

Directions:

  • Preheat oven to 400 degrees F
  • Roll out one sheet of pastry dough on greased baking sheet, pinch edges up to shape as desired
  • Thinly slice summer squash
  • Spread ricotta evenly onto dough
  • Top ricotta with a thinly spread layer of microgreen pesto
  • Arrange squash slices on top of galette, we used an ombre pattern
  • Sprinkle pine nuts on top of squash and drizzle galette with olive oil. Sprinkle with sea salt to taste.
  • Bake at 400 degrees for 15-20 minutes, until golden brown