Don’t be put off by making your own pastry in this summery zucchini and ricotta galette. It is super simple.
I have been making this for years and often serve it at events as we can easily make all the components in advance to cook on-site and serve.
It is perfect for vegetarians, as an entree or part of a buffet or grazing table.
At home, we enjoy this galette for lunch or dinner with a simple salad and some pan-fried asparagus.
The best thing is everyone at home eats it, so I like to double the recipe to ensure we have some leftovers for lunch the next day. I hope you enjoy it.
Zucchini & Ricotta Galette
1 1/4 cups all-purpose flour
1/4 teaspoon salt
125 grams cold unsalted butter, cut into pieces.
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water.
Pop the flour and salt into the bowl of your food processor, add the butter and pulse. Don’t over-process, you want to ensure that you have little pebble-sized bits of butter.
In a small bowl, whisk together the sour cream, lemon juice and water, and add this to the bowl of the processor. Pulse again until a ball just forms. Once again, don’t overwork the dough.
Place the dough between two sheets of baking paper and roll out into the shape of a rectangle about 5mm thick. Refrigerate for 1 hour.
2 small zucchinis, sliced into 5 mm rounds.
1 tablespoon plus 1 teaspoon olive oil
1 garlic clove
1/4 cup sour cream
150 grams ricotta cheese
50 grams grated parmesan cheese.
70 grams shredded mozzarella
1 tablespoon shredded basil leaves.
1 egg yolk beaten with 1 teaspoon water.
In a small bowl, mix the olive oil and the garlic, set aside.
In a separate bowl, mix the ricotta, sour cream, parmesan, mozzarella, and one half of the garlicky olive oil and season with salt and pepper to taste.
Preheat oven to 200 C.
Place the chilled pastry on a baking tray. Peel off the top layer of baking paper. Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2 cm border.
Pop the zucchini slices on top of the ricotta mix in overlapping rows. I always insert more zucchini between the rows ( it does tend to shrink a bit while baking). Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The centre will be open. Brush crust with egg yolk glaze.
Bake the galette for 30 to 40 mins until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown.
Remove from the oven, sprinkle with basil, let stand for 5 minutes. Serve hot, warm or at room temperature.