Summer Squash & Ricotta Galette

So a galette is basically just a fancy version of pizza.  A very flaky, buttery pizza.  Even though it is a bit time consuming, this recipe is not complex and you can prep a lot of it a day in advance.  It is certainly is a showstopper to bring to a party as an appetizer. Or to have for a summer lunch.
zucchini ricotta galette I’m fairly certain I could eat an entire one of these babies and not even feel bad about it.  Yes, it is that good.

for the pastry, you will need:
1¼ cups all-purpose flour, chilled
¼ teaspoon salt
1 stick (8 tablespoons) cold unsalted butter
¼ cup sour cream
2 tablespoons fresh lemon juice
¼ cup ice water

Whisk together the flour and salt in a large bowl.  Cut the butter into chunks and place on a small plate or bowl.  Place both in the fridge for about 15 minutes before moving on.  Once chilled, combine the butter and flour with a pastry cutter or a large, sturdy fork.  Cut until the mixture resembles a coarse meal the size of peas.

In a small bowl, whisk together the sour cream, lemon and water.  Add the mixture to the butter and flour and mix gently with a spatula until large clumps form.  Using your hands, combine into a ball, but make sure not to overwork the dough.  Cover with plastic wrap and refrigerate for at least one hour or overnight.

for the filling, you will need:
1 large or 2 small zucchini or squash
¼ teaspoon salt
1 tablespoon plus 1 teaspoon olive oil
1 garlic clove, minced
½ cup ricotta cheese
½ cup grated Parmesan cheese
¼ cup shredded mozzarella cheese
handful of slivered basil leaves

Spread the zucchini out over several layers of paper towels.  Sprinkle with the salt and let sit for 30 minutes.  Meanwhile, combine the ricotta, Parmesan, mozzarella, garlic and olive oil and set asie.  Blot the tops of the zuchinni dry before using.

for the glaze, you will need:
1 egg yolk beaten with 1 teaspoon water

Preheat the oven to 400°F. On a floured work surface, roll the dough out into approximately a 12-inch circle. Transfer the dough to an ungreased baking sheet, then spread the ricotta mixture evenly over the bottom, leaving a border of about a 2 inches. Shingle the zucchini attractively on top of the ricotta, starting at the outside edge. Drizzle a tablespoon or so of olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edges to make it fit, and brush crust with egg yolk glaze.

Bake for about 35 minutes, until the cheese is puffed, the zucchini is slightly wilted and the crust is golden brown. Remove from the oven and sprinkle with basil.  Let stand for at least 5 minutes, then slide the galette onto a serving plate and cut into wedges like a pizza.  Serve hot, warm or at room temperature.

serves: 4-6
time: dough – 20 minutes prep + chilling time | galette – 40 minutes prep + 40 minutes baking/cooling
from: Smitten Kitchen

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  1. By Zucchini Fritters with Dill Yogurt Sauce on July 24, 2014 at 10:02 am

    […] his fair share of it after it was cooked with butter and onions.  So far, I’ve used it in a galette, put it in pasta, zucchini bread and just sauteed with butter and onions.  It never […]

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