Zucchini & Ricotta Galette

I have to admit, I only started eating zucchini this year, and I still need it to be cooked in certain ways for me to really enjoy. Grilling is good. So I decided to give this recipe a whirl to expand my zucchini world.   

A galette is basically a rustic tart, which if you think about it is a really good thing because tarts are supposed to look really pretty, and if it’s not “just so” then your tart is like the ugly duckling. But a galette is allowed, even supposed, to be imperfect. So a crooked crust is a-ok.   

Galettes can be sweet or savory, and this one is of the savory variety and would be a perfect item to prepare for brunch. Next time I’d leave it in the oven for an extra 5 minutes, just keep your eye on it.   


Zucchini and Ricotta Galette
   
source: Smitten Kitchen   

For the pastry:
1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water   

For the filling:
1 large or 2 small zucchini, sliced into 1/4 inch thick rounds
1 tablespoon olive oil plus 1 additional teaspoon
1 medium garlic clove, minced (about 1 teaspoon)
3/4 cup ricotta cheese
1/2 cup (about 1 ounce) grated Parmesan cheese
1/4 cup (1 ounce) shredded mozzarella
1 tablespoons slivered basil leaves   

for the Glaze:
1 egg yolk beaten with 1 teaspoon water 

Prepare Dough 

  • Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.
  • In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture.
  • With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough.
  • Cover with plastic wrap and refrigerate for 1 hour.

Prepare Filling   

  • Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using.
  • In a small bowl, whisk the olive oil and the garlic together; set aside.
  • In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon over the garlicky olive oil together and season with salt and pepper to taste.

Prepare Galette   

  • Preheat oven to 400 degrees.
  • On a floured work surface, roll the dough out into a 12-inch round. Transfer to a baking sheet lined with parchment paper
  • Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border.
  • Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge.
  • Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini, sprinkle with salt and pepper
  • Fold the border over the filling, pleating the edge to make it fit. The center will be open.
  • Brush crust with egg yolk glaze.
  • Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes.
  • Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate.
  • Cut into wedges and serve hot, warm or at room temperature.

     

     

 

      

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4 Responses to Zucchini & Ricotta Galette

  1. Amy says:

    This looks yummy! I’ve made a similar recipe with zucchini, so I think this would also taste great. When do you have time to do this fantastic work?!? 🙂

    • Thanks Amy! 🙂 I like to cook/bake so doing it after work or on the weekends is fun to me – I don’t dread coming home to work in the kitchen like some people do. Of course I don’t have time every night but when I do I enjoy it. If you ever try this one yourself let me know how it turns out for you.

  2. MOM says:

    Tried the galette for dinner tonight, and it was a hit! Delicious combination of flavors, a great light and crispy crust, and a yummy cheese layer! I was short on time so I rushed a few of the “chilling” steps, but it still was wonderful. Thanks!

  3. Armando says:

    Wow! I’m not a huge fan of Zucchini either… I usually can’t even spell it… but this looks terrific! Congrats and thanks. We’ll have to make a visit to the Supermercado and give this one a try!

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