Laura and I spent the afternoon in my kitchen, sipping iced tea and catching up while preparing the galette. The process was just as enjoyable as the end result. We laughed as we worked the cold butter into the flour, reminiscing about our college days and shared kitchen mishaps. The aroma of roasted garlic and fresh basil filled the air, making our mouths water in anticipation.
What I love about this galette is its versatility. If you don’t have ricotta on hand, you can easily substitute with cottage cheese or even cream cheese. Feel free to experiment with other vegetables too; tomatoes or eggplants work beautifully as well. The addition of lemon juice in the dough adds a subtle tang that complements the richness of the cheese and the delicate flavor of the zucchini.
The best part? It’s deceptively simple to make yet looks and tastes like a gourmet dish. Whether you’re hosting a summer brunch or looking for a new way to enjoy your garden’s bounty, this Zucchini Ricotta Galette is sure to impress. Trust me, once you try it, it will become a staple in your recipe repertoire, just like it has in mine.
How to Make Zucchini Ricotta Galette
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Ingredients:
- 1¼ cups all-purpose flour (chilled in the freezer for 30 minutes)
- 8 tablespoons butter (cold, unsalted, cut into pieces, and chilled again)
- ¼ cup sour cream
- 2 teaspoons fresh lemon juice
- ¼ cup ice water
- ¼ teaspoon salt
- 1 large zucchini (or 2 smaller ones, sliced into 1/4 inch thick rounds)
- 1 egg yolk (for brushing)
- ½ cup ricotta cheese
- ½ cup Parmesan cheese (grated)
- ¼ cup mozzarella cheese
- 1 teaspoon garlic (minced, roasted, fresh works as well)
- 1 teaspoon dried basil
- 1 tablespoon olive oil
Directions:
In a large bowl, combine the flour and salt. Add the chilled butter and mix with your hands until the mixture resembles coarse crumbs.
In another bowl, whisk together the sour cream, lemon juice, and ice water. Pour this into the flour mixture and stir until large lumps form. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 1 hour.
Lay the zucchini slices on paper towels to drain excess moisture. Sprinkle with salt and let them sit for 30 minutes. Pat dry with a clean towel.
Mix ricotta, Parmesan, mozzarella, garlic, and basil in a medium bowl until well combined.
Preheat the oven to 400°F.
On a floured surface, roll the chilled dough into a 12-inch round. Place it on a parchment-lined baking sheet. Spread the ricotta mixture over the dough, leaving a 2-inch border. Arrange the zucchini slices on top of the ricotta in concentric circles, starting from the outer edge. Drizzle with olive oil. Fold the border over the filling, pleating as necessary. Brush the crust with egg yolk.
Bake in the preheated oven for 35-45 minutes, until the pastry is golden brown and the zucchini is slightly charred. Let it rest for 5 minutes before transferring to a serving plate. Slice and enjoy!
FAQs:
What is the best way to ensure the galette crust is flaky?
To ensure a flaky crust for your zucchini ricotta galette, make sure all your ingredients, especially the butter and flour, are very cold. Additionally, work quickly to mix the dough and avoid overworking it. Refrigerating the dough for at least an hour before rolling it out helps in maintaining the flakiness.
How do I prevent the zucchini from making the galette soggy?
To prevent the zucchini from making the galette soggy, spread the zucchini slices on paper towels and sprinkle them with salt. Let them sit for about 30 minutes to draw out excess moisture, then pat them dry with a clean towel before arranging them on the galette. This step is crucial to avoid a watery filling.
Can I make the dough ahead of time?
Yes, you can make the dough ahead of time. After preparing the dough, wrap it tightly in plastic wrap and refrigerate it for up to 2 days. If you want to store it longer, you can freeze the dough for up to a month. When you’re ready to use it, let it thaw in the refrigerator overnight before rolling it out.
What can I use as a substitute for ricotta cheese?
If you don’t have ricotta cheese, you can substitute it with cottage cheese or a mixture of cream cheese and Greek yogurt. This substitution will maintain the creamy texture of the filling while adding a slightly different flavor. Make sure to drain the cottage cheese to avoid excess moisture.
Can I add other vegetables to the galette?
Yes, you can definitely add other vegetables to the galette. Sliced tomatoes, bell peppers, or mushrooms would be great additions. However, make sure to sauté or roast the vegetables beforehand to remove excess moisture, as this will help prevent the galette from becoming soggy.
Zucchini Ricotta Galette
Ingredients
- 1¼ cups all-purpose flour chilled in the freezer for 30 minutes
- ¼ cup sour cream
- 1 tablespoon olive oil
- 1 teaspoon garlic minced, roasted, fresh works as well
- ½ cup ricotta cheese
- ½ cup Parmesan cheese grated
- ¼ cup mozzarella cheese
- 1 teaspoon dried basil
- ¼ teaspoon salt
- 8 tablespoons butter cold, unsalted, cut into pieces, and chilled again
- 2 teaspoons fresh lemon juice
- ¼ cup ice water
- 1 large zucchini or 2 smaller ones, sliced into 1/4 inch thick rounds
- 1 egg yolk for brushing
Instructions
- In a large bowl, mix the flour and salt. Add the butter and work it in with your hands until it looks like coarse crumbs. In another bowl, whisk together the sour cream, lemon juice, and ice water. Add this mixture to the flour mixture and mix until large lumps form. Pat the lumps into a ball, wrap in plastic wrap, and refrigerate for 1 hour.
- Spread the zucchini slices on paper towels to remove excess moisture. Sprinkle with salt and let them sit for 30 minutes, then pat dry with a clean towel.
- In a medium bowl, mix the ricotta, Parmesan, mozzarella, garlic, and basil until well combined.
- Preheat the oven to 400°F.
- On a floured surface, roll out the chilled dough into a 12-inch round. Place it on a baking sheet lined with parchment paper. Spread the ricotta mixture over the dough, leaving a 2-inch border. Arrange the zucchini slices on top of the ricotta in circles, starting from the outside edge. Drizzle with olive oil. Fold the border over the filling, pleating the edge as needed. Brush the crust with egg yolk.
- Bake in the preheated oven for 35-45 minutes, until the pastry is golden brown and the zucchini is slightly charred. Remove from the oven and let it sit for 5 minutes before transferring to a serving plate. Slice and enjoy!
