Zucchini Ricotta Galette
User Reviews
4.6
Zucchini Ricotta Galette
Description
This recipe prepares a crisp pastry dough chilled before rolling out, ensuring a flaky crust. The filling combines ricotta, Parmesan, mozzarella, roasted garlic, and dried basil for depth of flavor. Sliced zucchini is salted and drained to remove excess moisture, preventing sogginess, then layered over the cheese mixture in an attractive pattern before baking.
The galette bakes at a moderate oven temperature until the crust is golden and the cheeses are melted and set. The texture contrasts a tender, creamy filling with the slightly firm zucchini slices and flaky crust. This savory tart showcases zucchini’s delicate flavor enhanced by cheese and herbs.
Serving this galette warm or at room temperature offers flexibility, making it suitable for casual meals or outdoor dining. Variations may include adding roasted peppers or swapping cheeses for additional flavor profiles. Chilling the dough beforehand is key for easy handling and a tender crust.
Ingredients
For Pastry
- 1¼ cups all-purpose flour chilled in the freezer for 30 minutes
- ¼ teaspoon salt
- 8 tablespoon butter cold unsalted, cut into pieces and chill again (1 stick)
- ¼ cup sour cream
- 2 teaspoon lemon juice fresh
- ¼ cup water ice
Filling
- 1 large zucchini or 2 smaller ones, sliced into 1/4 inch thick rounds
- 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 mozzarella
- 1 teaspoon basil dried
- 1 egg for brushing, yolk
Instructions
- In a large bowl, combine the flour and salt. Add in the butter and, using your hands, work it in until the mixture resembles coarse meal. In a smaller bowl, whisk together the sour cream, lemon juice, and water and add this to the flour mixture. Mix with your fingers until large lumps form. Pat the lumps into a ball and wrap with plastic wrap. Refrigerate for 1 hour.
- Lay the zucchini slices out on paper towels to absorb excess moisture. Sprinkle with the salt and let stand for 30 minutes, then pat dry with a clean towel.
- In a medium bowl, combine the ricotta, Parmesan, mozzarella, garlic and basil. Stir until well combined.
- Preheat your oven to 400°F (200°C).
- On a floured work surface, roll out the chilled dough into a 12-inch round. Transfer to a baking sheet lined with parchment paper. Spread the ricotta mixture evenly over the dough, leaving a 2-inch border. Lay the zucchini slices on top of the ricotta in concentric circles, starting at the outer edge. Drizzle with the tablespoon of olive oil. Fold the border over the filling, pleating the edge to make it fit. Brush crust with egg yolk.
- Bake the galette in the preheated oven for about 35-45 minutes, or until the pastry is nicely golden brown and the zucchini is very slightly charred. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Slice and serve!
Notes
- Choose smaller, firm zucchinis to reduce moisture and improve flavor.
- Salt and drain zucchini slices to prevent soggy crust.
- Chill dough before rolling for easier handling and a flakier crust.
- Try adding roasted bell peppers or sun-dried tomatoes to the filling for variation.
- Serve hot or at room temperature, suitable for picnics or casual meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 370kcal | 19% |
| Carbohydrates | 23g | 8% |
| Protein | 11g | 22% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 289mg | 12% |
| Potassium | 225mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 866IU | 17% |
| Vitamin C | 11mg | 12% |
| Calcium | 197mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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