Zucchini Ricotta Galette Recipe

If you're looking for a delicious, savory pastry that's perfect for any meal, look no further than the Zucchini Ricotta Galette. This delightful dish combines the freshness of zucchini with the creamy texture of ricotta, all encased in a buttery, flaky pastry. Whether you're a seasoned cook or a beginner, this recipe is easy to follow and sure to impress. Keep reading to learn how to make this scrumptious galette step by step!

What is a Zucchini Ricotta Galette?

A galette is a free-form pastry that can be sweet or savory. In this case, our Zucchini Ricotta Galette features a rich filling of cheeses and zucchini, encased in a rustic, buttery crust. The combination of flavors and textures makes it a versatile dish that can be served as a main course, side dish, or even an appetizer.

Ingredients List for Zucchini Ricotta Galette

For the Pastry:

• 1¼ cups all-purpose flour (chilled in the freezer for 30 minutes)
• ¼ teaspoon salt
• 8 tablespoons butter (cold unsalted, cut into pieces and chilled again; 1 stick)
• ¼ cup sour cream
• 2 teaspoons lemon juice (fresh)
• ¼ cup ice water

For the Filling:

• 1 large zucchini (or 2 smaller ones, sliced into ¼ 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
• 1 teaspoon basil (dried)
• 1 egg yolk (for brushing)

Substitutions and Variations

The beauty of a galette is its versatility. Here are some substitutions and variations you might consider:

• Cheese: Swap out the ricotta for goat cheese or feta for a different flavor profile. You can also use Gruyère or cheddar instead of Parmesan and mozzarella.
• Vegetables: Add other vegetables like tomatoes, bell peppers, or mushrooms to the filling. Just be sure to slice them thinly and cook them slightly beforehand to remove excess moisture.
• Herbs: Fresh herbs like thyme, rosemary, or oregano can be used in place of dried basil for a more robust flavor.
• Pastry: If you're short on time, store-bought pie crust or puff pastry can be used instead of making your own dough.

Step-by-Step Cooking Instructions

Creating a Zucchini Ricotta Galette involves a few steps, but each is straightforward. Here's how to make this delicious dish from scratch.

How to Cook Zucchini Ricotta Galette: A Step-by-Step Guide

1. Prepare the Dough:
   • In a large bowl, combine the flour and salt.
   • Add the cold butter pieces and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
   • In a small bowl, mix the sour cream, lemon juice, and ice water. Add this mixture to the flour mixture and stir until the dough comes together.
   • Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Zucchini:
   • Preheat your oven to 375°F (190°C).
   • Arrange the zucchini slices on a baking sheet and drizzle with olive oil. Sprinkle the minced garlic over the zucchini.
   • Roast in the oven for about 10 minutes, or until the zucchini is tender but not mushy. Remove from the oven and let cool.
3. Prepare the Filling:
   • In a medium bowl, combine the ricotta, Parmesan, mozzarella, and dried basil. Mix well.
4. Assemble the Galette:
   • Roll out the chilled dough on a floured surface into a 12-inch circle.
   • Transfer the dough to a parchment-lined baking sheet.
   • Spread the cheese mixture over the center of the dough, leaving a 2-inch border around the edges.
   • Arrange the roasted zucchini slices over the cheese mixture.
   • Fold the edges of the dough over the filling, pleating as necessary to create a rustic edge.
5. Bake the Galette:
   • Beat the egg yolk and brush it over the dough edges.
   • Bake the galette for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
   • Allow the galette to cool slightly before slicing and serving.

Common Mistakes to Avoid

• Overloading the Filling: Too much filling can cause the galette to become soggy and difficult to handle. Stick to the recommended amounts for the best results.
• Skipping the Chilling Step: Chilling the dough is crucial for a flaky crust. Don’t skip this step!
• Using Watery Vegetables: Make sure your zucchini slices are properly roasted and not too watery. Excess moisture can ruin the texture of the galette.

Serving and Presentation Tips

How to Serve Zucchini Ricotta Galette

• Main Course: Pair your galette with a fresh green salad for a light, satisfying meal.
• Appetizer: Cut the galette into smaller slices and serve it as an elegant appetizer at your next gathering.
• Side Dish: Serve it alongside grilled meats or a hearty soup for a complete and balanced meal.

Presentation Ideas for Zucchini Ricotta Galette

• Rustic Charm: Embrace the galette’s rustic nature by serving it on a wooden board or a simple white plate.
• Garnish: Add a sprinkle of fresh herbs, a drizzle of olive oil, or a dash of cracked black pepper before serving to enhance the visual appeal.
• Color Contrast: Pair the galette with a colorful salad or roasted vegetables to create a visually appealing plate.

Zucchini Ricotta Galette Recipe Tips

• Keep Everything Cold: The key to a flaky crust is cold ingredients. Ensure your butter, sour cream, and water are all very cold before mixing.
• Don't Overwork the Dough: Handle the dough as little as possible to prevent it from becoming tough.
• Pre-cook the Zucchini: Roasting the zucchini beforehand ensures it’s tender and reduces moisture, which helps maintain a crisp crust.

Frequently Asked Questions (FAQs)

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough up to two days in advance. Keep it wrapped in plastic and stored in the refrigerator.

Q: Can I freeze the galette?
A: Absolutely! You can freeze the unbaked galette. When ready to bake, no need to thaw; just add a few extra minutes to the baking time.

Q: What other vegetables work well in a galette?
A: Tomatoes, bell peppers, eggplant, and mushrooms are great options. Just be sure to cook them lightly to remove excess moisture.

Q: Can I use a different type of flour?
A: You can use whole wheat flour for a nuttier flavor, but it may slightly alter the texture of the crust.

Conclusion

The Zucchini Ricotta Galette is a delightful dish that's sure to impress with its combination of flaky pastry, creamy cheese, and tender zucchini. Whether you're serving it as a main course, side dish, or appetizer, this galette is versatile and delicious. With easy-to-follow steps and tips for perfection, you're well on your way to mastering this recipe. Try it out today and enjoy a taste of culinary elegance in every bite!

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