LATE SUMMER GALETTE

ZUCCHINI AND RICOTTA GALETTE

Serves: 3-4 as main, 5-10 as appetizer

I N G R E D I E N T S

PIE CRUST

• 1 1/4 CUPS flour

• 1/4 TSP salt

• 1 STICK butter

• 1/4 CUP sour cream

• Juice of ½ lemon

• 1/4 CUP ice water

ZUCCHINI FILLING

• 1 TBSP olive oil

• 1 summer squash, sliced into thin rounds

• 1 CUP tomatoes, diced

• 1 EAR corn, kernels removed from cob

• Salt and pepper

RICOTTA FILLING

• 1 TBSP olive oil

• 1 clove garlic, minced

• ½ CUP ricotta cheese

• ¼ CUP parmesan cheese, grated

• ½ CUP cheddar cheese, grated

• 1 TBSP basil, removed from stems and sliced thinly

PASTRY GLAZE

1 egg

P R O C E S S

1. In a mixing bowl, stir together the flour and salt. Cut in the butter until the bits are roughly pea sized. In a small bowl, whisk together the sour cream, lemon juice, and water. Gently stir this into the flour-butter mixture until it forms large clumps. Pat together into a disk. Wrap in a reusable plastic bag and chill in the fridge for half an hour. 

2. On medium heat, saute the summer squash, tomatoes, and corn with olive oil for roughly 5 minutes until most of the moisture has evaporated. Sprinkle with salt and pepper.

3. In a medium bowl, stir together the olive oil, garlic, ricotta cheeses and basil.

4. Preheat the oven to 400 degrees F. Roll out the dough and transfer to a baking sheet. Leaving a 2 inch border empty, spread the ricotta filling in the center of the dough. Top with zucchini filling.

5. Fold the edges over the filling, making six edges. Whisk the egg and spread it over the top-facing crust with a pastry brush. Bake for 30-40 minutes until the crust is golden brown.

6. Let cool slightly, cut into wedges, and enjoy!