Zucchini & Ricotta Galette

So this galette is pretty much amazing for a vegetarian, well meat eaters too but this is a great main dish for us Veggies. This is my first time with a savory galette and my only problem was I wish I had made two. It serves 2-3 people, and there was 6 at the dinner table. Luckily there were lots of side dishes for people to have.

I expected to have problems with the crust, only because most people stress about them so it always freaks me out. This one is super easy though, not a problem. I made it the night before too, so its fine sitting in the fridge for more than an hour.

Finally, there is sour cream in the crust. I think this is why I had put off making this recipe. I hate sour cream, detest it. I don't understand the appeal at all, its soured cream. Aghh that just sounds awful. When I go out to Mexican restaurants, its always "No sour cream, guacamole or meat" and then I get very strange looks. Anyways back to this recipe, you can not taste the sour cream at all. It makes the crust very flaky and one of the best I have had.

zucchini and ricotta galette

Pastry
1 1/4 cups (156g) flour, chilled in freezer for 
30 minutes
1/4 tsp salt
8 tbsp (114g) cold butter, cubed
1/4 cup (56g) sour cream
2 tsp lemon juice
1/4 cup ice water

Filling
2 zucchini’s sliced into ¼ inch thick rounds
1 tbsp + 1 tsp olive oil
1 garlic clove, minced
1/2 cup (125g)  ricotta cheese
1/2 cup (55g) grated Parmesan
1/4 cup (28g) shredded mozzarella
1 tbsp slivered basil leaves

Glaze
1 egg yolk beaten with 1 tsp water

Oven 400 
Pastry
Whisk flour and salt, cut in butter
Mix sour cream, lemon and water in 
separate bowl
Add to flour mix, do not overwork
Wrap and chill for 1 hour
Filling
Spread zucchini over paper towels
Sprinkle with ½ tsp salt, let sit for 30 minutes
In bowl whisk oil and garlic, set aside
Mix ricotta, Parmesan, mozzarella and 1 tsp of garlic oil, season with salt and pepper
Roll out dough to 12 inch round
Place on baking sheet and spread ricotta
Mix over dough, leaving 2 inch border
Place zucchini over ricotta
Drizzle with garlic oil
Fold over crust
Brush crust with egg wash
Bake for 30-40 minutes until crust is golden brown
Serve warm

via Smitten Kitchen

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