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.
It looks like I’m going to have to buy more zucchini, because we cannot seem to get enough of this 🙂
Ricotta and Zucchini Galette
Yield: 4 – 6 Servings
Ingredients:
For Crust:
- 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
For Filling:
- 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
Directions:
Make Crust:
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.)
Make Filling:
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.
Prepare Galette:
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.
This looks so delicious! Definitely going to give this a try.
Thanks love! I hope you like or as much as we did 🙂
This looks amazing!! I have a large zucchini sitting on my counter that must now be used in this galette 🙂 How did you make ricotta at home????
Awesome! I’m sure you will love it like we did!
So here’s how I made the ricotta- mix 3 cups whole milk, 1 cup heavy cream, and a pinch of salt. Cook over medium heat until it boils. Once it comes to a boil, stir in 1-2 tablespoons lemon or lime juice. Cook and stir for a few minutes, basically until the curds and whey separate. After they’ve separated, strain the mixture through a cheesecloth (or coffee filter, or even a sturdy paper towel) and let it sit for an hour. Then just put it in s bowl and refrigerate until it’s firm (so a few hours).
It’s just like making paneer. I thought it would be hard to make, but then the only halal ricotta I found at the grocery store was like $8 for a small tub, so I was like forget it I’m making my own lol
This looks so delicious and summery! I’ve never made homemade ricotta, I’d like to try.
Thanks! And honestly it is so much easier than it seems!
Oh my…this is so rich with all the butter, cheese and heavy cream…would love to make it but I really need to cut back on the fat…I’ve gained so much weight lately 🙁 Maybe I can find a way to lighten it up 😉
Lol! You see, I made this when we had company over, so between 6 adults we all got 1 slice, so it wasn’t too bad 😉 Maybe you can make it when your mom and brother+family visit?
Good idea..but I don’t think I would want to share it 🙂
Do a separate post for the ricotta so I can bookmark it, I read the technique above and i’d love to be able to make a ricotta cheesecake from homemade ricotta. I have loved this galette ever since I saw it on IG but I can’t eat cheese as you know lol
I plan on it, inshAllah 🙂 Hopefully it will be very soon!
This looks soo delicious 🙂 m’A
Thank you Zarina! 🙂
on a scale of 1 to 10 how much am I killing this dish with a store bought ricotta?
So I think it depends on how runny the cheese is. If it’s really watery I think you should try draining some of the fluid. You basically don’t want the crust to get soggy.
SO yummy eventhough I forgot to put on the basil :/
Yay! So glad you liked it 😆
Yay! So glad it turned out 🙂
looks super yum … trying this weekend IA