A savory galette using fresh summer zucchini and ricotta cheese. Use as a main dish, a side dish, or even an appetizer or a snack. Even your vegetarian friends will ike this recipe!
- 1-1/4 Cups All-purpose flour, chilled in the freezer for 30 minutes
- 1/4 tsp salt
- 8 TB Butter, Cold, Unsalted, cut into pieces and returned to refrigerator
- 1/4 cup sour cream
- 2 tsp fresh lemon juice
- 1/4 cup ice water
- 2 zucchinis, about 8 inches long, sliced into 1/4 inch thick rounds
- 1/2 tsp salt
- 4 tsp Olive oil (or oil of your choice, I chose almond oil)
- 1 med garlic clove, minced (about 1 tsp)
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese (about 1 ounce)
- 1/4 cup shredded mozzarella cheese (about 1 ounce)
- 1 to 1-1/2 TB dried basil
- 1 egg yolk
- 1 tsp water
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**begin approximately 3 hours prior to eating:**
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Put flour in the freezer. Set timer for 30 minutes (You could do earlier in the day.)
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If you still need to make the ricotta, do that now.
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Cut the butter into pieces and return to the fridge.
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Measure your pastry wet ingredients in the measuring cup and whisk. Place in fridge.
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In a small bowl, whisk the olive oil and the garlic together; set aside.
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Whisk together the cold 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. Add the wet ingredients 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, then flatten into a thick, round disc with smooth edges; do not overwork the dough. Cover with plastic wrap and refrigerate.
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Slice zucchini and spread it out over several layers of clean kitchen towels or paper towels. Sprinkle with 1/2 teaspoon salt and let drain.
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In a separate bowl, mix the ricotta, Parmesan, mozzarella, dried basil, and 1 teaspoon of the garlicky olive oil together (you may strain out the garlic if desired).
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Separate your egg and make the egg wash with the yolk and water. Set aside. Put pastry brush next to the egg wash.
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Preheat oven to 400 degrees F - even if you think your oven preheats faster than that. We need the butter in the crust cold and the oven to be hot to get the steam to form and puff the crust. This creates the tender flaky crust you want.
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On a floured work surface, quickly roll the dough out into a 12-inch round. If desired, use an 8" plate to leave a GENTLE, LIGHT impression centered on the circle for a guideline. This is totally unnecessary, but for the timid and perfectionists, this is a helpful guide if you're using a baking tray or pizza stone.
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Transfer to an UNgreased baking sheet, an 8-inch tart or pie pan, or even a pizza stone.* If using a pizza stone or baking tray, you may line it with parchment paper to make it easier to transfer it to a plate later.
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Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border.
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Blot the zucchini dry with dry towels before using, then shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. We did two layers, and ate the few pieces we had leftover. 😉
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Drizzle the remaining tablespoon of the garlic and oil mixture evenly over the zucchini. For those who don't really like garlic, use a small sieve to drizzle the oil without the garlic pieces. Season 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.
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Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes.
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Remove from the oven.
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Allow to stand for 5 or more minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
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* If using a pizza stone or any flat tray, make sure to put a liner on the rack below in case it drips.