Cold butter pastry filled with a blend of Italian cheese and topped with shingled Zucchini, fresh basil and garlic oil. This is a Smitten Kitchen winner and I’m a fan.
It seems like bad practice to post two zucchini based recipes in a row, but the season is here and I think these dishes are worthy of what might seem like repetitiveness. This one shines from Smitten Kitchen, and it’s easy, simple, and just the food I want for the entire month of August. Happy August, by the way!
In New England we are almost embarrassed with the riches at the farm stands this time of year. It will last a few months, and then we’re back to envying the rest of the country. For now, our herb pots are brimming, and even the regular old grocery stores stock local strawberries, corn, tomatoes, and… zucchini!
Not everyone in my family loves zucchini, but bury it in bread, or roll it into a lasagna style pasta dish, it can hide. This one doesn’t have that magic touch – the zucchini is front and center, leaving two individuals in my house (who shall remain nameless) to offer me the idea of a take out addition to dinner. That sounds okay – more leftovers for me. If this is your kind of food, you’ll love this dish.
The base of this is a simple tart crust, which is decadent and simple, but must be refrigerated for at least an hour, and I suggest rolling it out quickly if your counter is warm – the butter gets sticky, quickly! The dough is literally made in five minutes in one bowl, no cruisinart or mixers needed. Just a pastry cutter, or you could even use a fork.
Fancy French rolling pin pictured above was a 50th birthday gift from two of my favorite humans…
Zucchini and Ricotta Galette
Ingredients
For the Crust
- 1 1/4 cups all-purpose flour
- 1/4 tsp kosher salt
- 1/2 cup butter, cold and cut into cubes
- 1/4 cup sour cream, plain yogurt, or ricotta
- 2 tsp fresh lemon juice
- 1/4 cup cold water
For the Filling
- 2 medium zucchini's
- 1 Tbsp plus 1 teaspoon olive oil
- 1 medium garlic clove minced
- 1/2 cup whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella
- 1/2 tsp red pepper flakes (optional)
To finish
- 1 egg yolk beaten with 1 teaspoon water
- 1 Tbsp basil leaves thinly sliced (to finish)
Instructions
For the Crust:
- Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.
- In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Gather the lumps into a slightly flattened ball. Wrap with plastic wrap or a large piece of parchment paper, and chill in fridge for 1 to 2 hours.
For the Filling:
- Using a mandolin, slice the zucchini's into discs that are about 1/4 inch thick. On two baking sheets, spread the zucchini slices out over two layers of paper towels. Sprinkle with 1-2 teaspoons of salt and let drain for 30 minutes; blot the tops of the zucchini dry with extra paper towels before using.
- In a small bowl, mix the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste. I also add some red pepper flakes - about 1/2 tsp.
Assemble the Galette:
- Heat oven to 400 degrees, with a baking rack in the middle of the oven. On a floured work surface, roll the chilled dough out into a 12-inch round. The shape isn't crucial, as this is meant to be a rustic dish and craggy edges and odd shapes are more than welcome! Transfer to an ungreased baking sheet (though if you line it with parchment paper, even the one you wrapped the dough in, it will be easier to transfer it to a plate later).
- Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini, slightly overlapped, on top of the ricotta in concentric circles, starting at the outside edge and working your way into the center. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Season zucchini with black pepper. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.
- Bake the galette: Until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Notes
