ZUCCHINI + RICOTTA GALETTE
ZUCCHINI + RICOTTA GALETTE
A recipe I keep open on my phone all year waiting for zucchini season - it's THAT GOOD. This cheesy zucchini pastry with a soft, fluffy crust is a great addition to a dinner party or with a salad and a glass of wine as a treat to end the day. We adapted this recipe from Smitten Kitchen.
I N G R E D I E N T S
PASTRY CRUST
1 1/4 CUP pastry flour from Joseph's Grainery (or all purpose flour)
1/4 TSP salt
1 STICK (4 TBSP) butter
1/4 CUP plain yogurt
1/4 CUP ice water
1/2 lemon, squeezed
1 egg
FILLING
2 small zucchini, sliced into thin rounds
1 clove fresh garlic, minced
1 TBSP olive oil
1/2 CUP ricotta
1/2 CUP parmesan cheese, freshly grated
Salt and pepper to taste
A few sprigs of parsley, minced
P R O C E S S
Prepare the pastry crust. Place the flour and salt in a medium sized mixing bowl. Using a pastry cutter or two knives, cut in the butter until pea sized. Stir in the yogurt, ice water, and lemon juice until large clumps form. Form the dough into a rough disk, wrap in a plastic bag (we used a reused tortilla bag) and place in the fridge for half an hour to an hour. This crust can be a bit sticky in the heat, so the cooler the better.
Preheat the oven to 400 degrees F. Salt the zucchini and let it sweat for 15 minutes to half an hour. Using a paper towel or tea towel, pat the zucchini dry.
Stir together the minced garlic and olive oil in a small bowl.
In a medium sized bowl, mix together the ricotta, parmesan, half of the garlic and olive oil mixture, and salt and pepper.
Roll out the pastry crust in a large round, roughly 1/8 inch thick. Place on a sheetpan.
Spread the ricotta mixture over the center of the crust, leaving about 1 1/2 - 2 inches bare crust around the edges. Arrange the zucchini slices over the ricotta and drizzle with the remaining garlic and olive oil.
Fold in five edges of the gallate. Whisk the egg and brush the egg wash onto the crust.
Bake for 30-40 minutes until the crust is golden brown. Remove and sprinkle the parsley over the zucchini. Let cool for roughly 5 minutes, slice into wedges and enjoy!