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Zucchini and Herbed Ricotta Galette

Remember earlier this week when I said I wanted to make this galette from Smitten Kitchen?  
Done.  Loved it.
Of course, hers is like 14 times more beautiful than mine, but here’s why:
a) she’s crazy talented.
b) I didn’t have a rolling pin, so I rolled the dough out with a pint glass.
c) I like the rustic look?
(unrelated) d) why do I make these lists in every post?
Anyway, I thought this was delish.  Hubs was prepared to be unimpressed, but was actually a big fan.  And I quote: “I thought this wasn’t going to be very good, but DANG, this is good!”
That is actually a made up quote.  But you get the idea.
I sort of changed her recipe for the ricotta mixture, since I can’t seem to follow a recipe correctly to save my life.  I added chopped parsley and a teeny tiny bit of onion, and used Grano Padano instead of Parmesan because it was 1/2 the price of good Parm and sounds much trendier.  I got it at Jungle Jim’s!  You should go there, I suggest a cross-country trip just for the cheese section.
We ate it with some Caprese salad, which hubs has been craving, but I can’t eat a ton of because cheese is about 4,000 WW points per ounce.  But I made it because I love him and had a taste just for funsies.
Notice how I creatively changed the title of the recipe.  Eat this!  In the summer.  With your loved ones.
Zucchini and Herbed Ricotta Galette
(based on Smitten Kitchen’s Zucchini and Ricotta Galette)

Serves 6

For the pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) very cold unsalted butter, cut into pieces
1/4 cup sour cream (I used light.)
2 teaspoons fresh lemon juice
1/4 cup ice water

Filling:
1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds
1 tablespoon plus 1 teaspoon olive oil
1 medium garlic clove, minced
1/2 cup ricotta cheese (I used part-skim)
1/2 cup (about 1 ounce) grated Grano Padano cheese (or Parmesan)
1/4 cup (1 ounce) shredded mozzarella
1/4 cup fresh parsley, minced
1 shallot, minced (I actually used some teeny tiny garden onions, but shallots are a close equivalent)

Glaze:
1 egg yolk beaten with 1 teaspoon water

Make dough: Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. (I used my hands, no pastry blender in sight.) In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. (I only used about 1/2 the liquid). With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

Make filling: Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, parsley, shallot, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.

Prepare galette: Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later). Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. 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 center will be open. Brush crust with egg yolk glaze.

Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

Comments
7 Responses to “Zucchini and Herbed Ricotta Galette”
  1. Jeanne says:

    This sounds like the perfect meal! I can’t get enough of caprese salad. Plus, I’m scheduled to pick up a pound of zucchini tomorrow as part of my CSA basket. Now I know what I’ll be making this weekend!

  2. Jessica Lynn says:

    Hi! This is Jessica – you just stopped by my blog. YES! Let’s be friends. I saw you used to own a cupcake shop? Um…I LOVE cupcakes! I really like your blog, although it just made me really, really hungry 🙂

  3. Absolutely beautiful! I have a lot of zucchini on hand, so I’ll have to give it a try. Thanks for sharing!

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  5. This looks like a perfect use for some of the zucchini pouring in right now- it looks absolutely delectable. Thanks!

  6. Jenna says:

    I want to do this as a freezer meal. How would you alter the process?

  7. Natalie says:

    Jenna- you could make the dough ahead of time and then assemble everything, or you could make the dough and spread the filling and then freeze. I wouldnt recommend freezing the zucchini itself.