There was a lonely zucchini hanging out in the refrigerator, totally on the verge of going from edible to non-edible. I hate throwing food out, so I set out to find a recipe that would please all of us. I stumbled upon this recipe from Smitten Kitchen, which I have been eyeing for what seems like ages, and set out to work. I made my own ricotta (hopefully I’ll be able to do a post on that soon. It is so easy to make!), prepped the dough and filling, and ended up with a galette worthy of being the centerpiece of any meal.
Ricotta and Zucchini Galette
Yield: 4 – 6 Servings
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- ¼ cup sour cream
- ¼ cup cold water
- 2 teaspoons fresh lemon juice
- 1 large zucchini, sliced thinly
- ½ teaspoon salt
- 4 teaspoons olive oil
- 1 garlic clove, minced
- ½ cup fresh ricotta cheese
- ½ cup grated parmesan cheese
- ¼ cup shredded mozzarella cheese
For Glaze and Topping:
- 1 egg yolk beaten with 1 teaspoon water (egg-wash)
- 1 tablespoons slivered basil
In the bowl of a food processor, combine all-purpose flour and salt; pulse to combine. Add the butter, and pulse until the mixture resembles course crumbs with some larger pieces remaining, about 10 seconds.
In a small bowl, whisk together sour cream, water, and lemon juice. With the machine running, add the mixture through the feed tube in a slow and steady stream, just until the mixture holds together. Remove dough from food processor and pat into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour. (Note: If dough has gotten too soft from the food processor, simply wrap it in plastic wrap and refrigerate over night. It will harden and become easier to roll the following day.)
Toss zucchini with salt and spread out on paper towels. Allow it to drain for 30 minutes, then wipe the tops dry with a paper towel before using.
In a small bowl, combine olive oil and garlic.
In a separate bowl, combine ricotta, parmesan, and mozzarella cheeses. Add 1 teaspoon of the olive oil mixture to the cheese mixture and mix well.
Preheat oven to 400˚F and set aside a parchment lined baking sheet.
On a lightly floured work surface, roll chilled dough out into a 12-inch circle. Transfer to baking sheet. Spread the cheese mixture evenly over the dough, leaving a 2-inch border along the edges. Place the zucchini over the top, and drizzle with olive oil mixture. Fold the edges over, pleating as needed. Brush the edges with prepared egg-wash.
Bake the galette until golden brown, 30 to 40 minutes. Remove from the oven and sprinkle with basil. Let it stand for 5 minutes before slicing and serving.
Galette can be served hot, warm, or at room temperature. Refrigerate any leftovers.