A galette is a French pastry that is similar to a flat, round pie. It has a dough crust that can be either sweet or savory and it can be made in various shapes.
A zucchini & ricotta galette is a savory galette that includes zucchini and ricotta cheese. The crust is made of flour, salt, baking powder, butter, eggs and water. The filling consists of zucchini, parmesan cheese and ricotta cheese with some fresh parsley mixed in for flavor.
So this galette is pretty much amazing for vegetarian good 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 were 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 it’s 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; it’s soured cream. Aghh, that just sounds awful. When I go out to Mexican restaurants, it’s 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
- 1 1/4 cups (156g) flour, chilled in the 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
- 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
- 1 egg yolk beaten with 1 tsp water
Whisk flour and salt, cut in butter. Mix sour cream, lemon, and water in separate bowl. Add to the flour mix, do not overwork. Wrap and chill for 1 hour
Spread zucchini over paper towels. Sprinkle with ½ tsp salt, and let sit for 30 minutes. In a 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 a 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
via Smitten Kitchen