Zucchini and Ricotta Galette

The farmer that I get my weekly vegetables from didn’t have zucchini for a few week, because of the excessive heat.  I never thought I’d miss it, but I did.  I was stuck with yellow summer squash and Japanese eggplant.  The first week I took it as a welcome reprieve from zucchini dishes.  The second week, I wondered how I could use eggplant and summer squash again, or rather if I could not use them and just get a bunch of tomatoes and red peppers for the week.  I opted for the red peppers and tomatoes with cucumbers.  The third week they were back and I was happy, because I couldn’t wait to make a galette I made for the first time last summer.  Luckily, while the zucchini was unavailable, I was able to make various dishes with summer squash, red peppers, tomatoes and eggplant, but zucchini just works batter in so more dishes.  I’m sure when this summer ends I’ll be happy to be done with zucchini.  Then about a month later, I’ll be waiting for the season to return.

Zucchini and Ricotta Galette

from Smitten Kitchen 
1 1/4 cup all purpose flour
1/4 teaspoon salt, plus 1/2 teaspoon (divided)
8 tablespoons (1 stick) of cold butter, diced
1/4 cup plain yogurt
2 teaspoons lemon juice (about half a lemon)
1/4 cup ice water
1 large (or 2 small) zucchinis, cut into rounds
1 tablespoon plus 1 teaspoon of olive oil
1 medium garlic clove, minced
1/2 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
1 tablespoon basil leaves, chiffonade
1 egg, plus 1 tablespoon water

In a large bowl whisk together the flour and salt.  Add the diced butter and incorporate it into the flour until it looks like small peas or course meal (see pie dough recipe for details).  Add the plain yogurt, lemon juice and ice water.  Bring the dough together with your hand or a wooden spoon.  Pour it out onto a clean and lightly floured surface and knead the dough together.  Shape the dough into a disk and wrap in plastic wrap.  Place the disk in the refrigerator for at least 1 hr.  You can make the dough a day or two ahead of time.

Slice the zucchinis and arrange them on paper towels into single layers.  Sprinkle the zucchini with the remaining 1/2 teaspoon of salt and allow to drain for 30 minutes.  While the zucchini is resting, stir together the olive oil and minced garlic in a small bowl and set aside.  In a medium bowl mix together the ricotta, Parmesan and mozzarella cheese.  Mix in 1 teaspoon of the garlic olive oil to the cheeses.  Season with salt and pepper to taste and set aside.  Dab the zucchini tops with a dry paper towel to remove any excess moisture from the draining.

Preheat the oven to 400 degrees.  On a floured work surface, roll out the dough into a 12-inch circle and move it to an ungreased baking sheet.  Spread the cheese mixture into an even layer onto the dough, leaving about 2 inches around the edge.  Layer the zucchini on top of the cheese in a concentric circle.  Drizzle the remaining garlic olive oil evenly over the zucchini.  Fold the edges of the dough over the zucchini, pleating the edges to make it fit.  In a small bowl whisk together 1 egg and 1 tablespoon of water.  Brush the crust of the galette with egg wash.

Bake the galette for 30 to 40 minutes until the cheese puffs and the edges are golden brown.  Remove from the oven, sprinkle with basil and allow to cool for 5 minutes.  Cut into pieces and serve.


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