Description
Rustic Zucchini Ricotta Galette weaves Mediterranean charm into a flaky pastry canvas, blending garden-fresh zucchini with creamy ricotta. Summer’s bounty meets French-inspired baking, inviting you to savor each golden, herb-kissed slice with pure culinary delight.
Ingredients
Scale
Main Ingredients:
- 1 large zucchini
- 1/2 cup ricotta cheese
- 1/2 cup Parmesan cheese
- 1/4 cup mozzarella cheese
- 1¼ cups all-purpose flour
- 8 tablespoons (1 stick) unsalted butter
Pastry Components:
- 1/4 teaspoon salt
- 1/4 cup sour cream
- 2 teaspoons fresh lemon juice
- 1/4 cup ice water
- 1 egg yolk
Seasoning and Cooking Ingredients:
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 teaspoon dried basil
Instructions
- Prepare the pastry dough by combining flour and salt in a mixing bowl, then incorporate chilled butter until the texture resembles rough breadcrumbs.
- Create a binding liquid by whisking sour cream, lemon juice, and ice water, then fold into the flour mixture until a cohesive dough forms.
- Wrap the dough in plastic and refrigerate for a minimum of 30 minutes to allow the gluten to relax and butter to firm up.
- Sauté zucchini slices in olive oil over medium heat until they become slightly tender and lose excess moisture, then set aside to cool.
- Craft the cheese blend by mixing ricotta, Parmesan, mozzarella, minced garlic, and fresh basil until well integrated.
- On a generously floured surface, roll the chilled dough into a 12-inch circular shape with an even thickness.
- Transfer the delicate dough onto a parchment-lined baking sheet, spreading the herbed cheese mixture across the surface while maintaining a 2-inch perimeter.
- Artfully arrange the cooled zucchini slices atop the cheese layer, ensuring even distribution.
- Gently fold the exposed dough edges inward, creating rustic pleats that partially cover the filling.
- Brush the folded edges with egg yolk to achieve a rich, golden finish.
- Bake in a preheated 400°F (200°C) oven for 30-35 minutes until the crust transforms into a deep golden-brown color.
- Allow the galette to rest and cool slightly before slicing to help set the filling and maintain structural integrity.
Notes
- Customize the dough by swapping all-purpose flour with gluten-free flour blend for those with wheat sensitivities.
- Ensure butter is extremely cold when cutting into flour to achieve a flakier, more tender crust that separates beautifully when baked.
- Pat zucchini slices dry with paper towels before cooking to prevent excess moisture from making the galette soggy and compromising the crisp crust texture.
- For a lighter version, use low-fat ricotta and reduce cheese quantities, maintaining the delicious flavor profile while cutting down on calories.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 310 kcal
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 105 mg