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
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.
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.
- 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.