Galette with Ricotta and Zucchini

Aren’t galettes just the cutest things ever?

That is probably the reason number one why I love making them so much.

I also adore their rustic and simple look – there’s something very romantic about it. When I make galettes I like to imagine I am going back in time and meet some of my ancestors who definitely must have made zillions of pastries like this.

In addition, galettes always amaze me by their wonderful contrasty taste and countless variations.

So far, for this site, I’ve already made two galette recipes – savory Cabbage Galettes and sweet Apple Galettes.

Both tasted heavenly.

Yum!

For some reason, up till now, I thought galettes are the perfect fall or winter treat. Well, was I surprised when I came across this wonderful recipe at Smitten Kitchen. Things clicked and from now on I am a huge ‘galette-as-a-perfect-summer-treat’ propagator.

Just imagine: chilled, tart ricotta filling infused with flavorful spices meets refreshing, slightly crunchy zucchini and that is all lovingly wrapped in irresistible, flaky, fragrant crust.

Mmmm.

Definitely worth trying.

This is the yummy stuff I’ve used.

1. To make your own galette, first whisk together the flour and salt in a larger bowl.
2. Sprinkle bits of the butter over the flour mixture.

3. Using a pastry blender (or just a simple fork), cut the butter in until the mixture resembles a coarse meal.

4. In a small bowl, whisk together the sour cream, lemon juice and water…

5. …and add this to the flour/butter mixture.

6. Now use a rubber spatula to gather and combine the mixture into a ball-like shape.

7. Then bath your hands in flour up to your shoulders (kidding! palms are enough!) and form a nice ball out of the dough.

You don’t need to knead or work too much on this dough – it’s perfect when it just holds together.
8. Refrigerate the dough for about 1 hour.

9. Meanwhile, slice the zucchinis into 1/4 inch thick rounds.

10. Spread the rounds out over two layers of paper towels.
11. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes.

These are our lovely zucchini rounds after 30 minutes. See how the towels are all wet?

12. Blot the tops of the rounds dry with paper towels before using.

13. Now, press the garlic into a small bowl.
14. Add the olive oil and whisk together.

15. Here the lovely ingredients can’t wait to meet each other and coexist in a perfect harmony.

I am namely talking about the ricotta, sour cream, Parmesan cheese, olive/garlic mixture, sweet paprika powder, black pepper and salt.

In other words, mix the filling ingredients just until combined.

Set aside some olive/garlic mixture to drizzle on top of the galette.

16. To assemble the galette, remove the dough from the fridge and place it on a well floured surface.
17. Roll the dough out into a 14-inch (35 cm) round.

18. Transfer to an ungreased, round 6 x 2 inches (15 x 5 cm) baking dish.

19. Spread the ricotta mixture evenly over the bottom of the galette dough,…

20. …leaving a 2-inch border.

I’ve used a little more ricotta than the recipe called for because, hm…, because I don’t even know why. I just probably couldn’t stop adding it in. Yeah, the control thing – I should work on that. But I’ll definitely follow the given ricotta measurement next time – now I see that the proportions are perfect.

21. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge.
22. Drizzle the remaining garlic and olive oil mixture evenly over the zucchini.
23. Fold the border over the filling, pleating the edge to make it fit (the center will be open).
24. Brush crust with egg yolk glaze.

25. Bake at 375 degrees F (190 degrees C) for about 1 hour (or until the zucchini is slightly wilted and the galette is golden brown).

Although you can serve this wonderful galette at any temperature, I loved it best refrigerated.

Enjoy, dear friends!

12 Responses to Galette with Ricotta and Zucchini

  1. 1
    Kelly says:

    Stunning! Just beautiful. I’ve never tried sour cream in a crust and I can’t wait to give it a whirl.

  2. 2
    Ashley says:

    Great recipe. Kind of reminds me of the one Smitten Kitchen just posted a few weeks ago.

  3. 3

    It’s not cute; it’s *gorgeous*!

  4. 4
    Tes says:

    It looks so beautiful and perfect!
    I love how you make that dough… it sounds simple and easy :)
    I think I have to try it.

  5. 5

    This galette is so pretty and mouthwatering. Great job!

  6. 6
    Tessa says:

    This looks AMAZING. Saving this to my favorites and adding it to my “recipes to make” list. :)

  7. 7
    Lizzy says:

    This was simply delectable! It is going into my MUST-ALWAYS cookbook. Put in a bit more of both cheeses, and since I am a garlic lover did double the garlic, oliveoil mixture. Came out SPLENDID!

  8. 8
    Angela Mears says:

    Gorgeous crust! Gorgeous pictures. Gorgeous!!

  9. 9
    Sarah S. says:

    Wow, I came across your site from your Tastespotting post for this recipe and it looked amazing…I actually had some leftover galette crust in the freezer, made with sifted chickpea flour and cornmeal, and I didn’t have sour cream on hand and DID have half a yam that needed a home…SO I used tahini in place of sour cream, added some lemon juice and zest to the filling, and used one zucchini and the rest of my yam to make a galette version of this dish, which is a favorite with my family:
    http://www.notderbypie.com/yam-zucchini-and-chickpea-salad/
    It turned out really well, so I wanted to thank you for the inspiration. AND I picked up sour cream at the grocery store tonight so I can make the recipe again, exactly as you intended it next time. Thanks again!

  10. 10
    Virginia says:

    Came across your site while looking up Ganache information.
    Ricotta is one of my favorite cheeses. I’m always looking for ways to use it. Thanks.

  11. 11
    Tahini says:

    Oh, thanks very much for posting this! It is going to help when I order Sesame Tahini online! Super Cool!

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