Zucchini and Ricotta Galette
A galette (gah-let) is a filled pastry where the edges are folded by hand around the filling which can be savory or sweet. Sometimes referred to as a 'rustic tart' because of it's free form crust, the galette is easy to prepare. The dough can be made a few days in advance, just keep chilled until ready to use. I was looking to fulfill our continuous Summer cravings and we had just picked up some amazing looking zucchini and thought this would be perfect for this dish.
Sweet galettes are always a treat during the Summer as I'm constantly looking for a delicious inspiration for all the stone fruits and berries that call out my name whenever I stop in at one of our local farmers markets. I'll always give in to their call but today I was in the mood for a savory creation and was craving something full creamy cheese and vegetables.
This recipe uses a savory filling of ricotta cheese and zucchini along with our Italian Seasoning which is hand blended from rosemary, basil, oregano, sage and marjoram. Zucchini is plentiful in the Summer months and we wanted to take advantage of the produce that is available locally. Tomatoes are also a good option in place of the zucchini. We used olive oil instead of butter to incorporate healthy fats into this dish and we further reduced the overall fat by using part-skim ricotta cheese.
This deliciously, healthy dish can be served as a meal with a light salad or sliced, fresh tomatoes and can also be prepared as an appetizer.
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/3 cup plus 1 tablespoon extra virgin olive oil, divided
- 1/4 cup water
- 2 medium zucchini, thinly sliced
- 1/2 granulated garlic
- 3/4 cup part-skim ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon black pepper
- 1 large egg, lightly beaten
- 1/4 teaspoon sea salt
- 1 teaspoon water
- 1 large egg white
- Combine flour, salt, and baking powder in a food processor; pulse to combine.
- Combine 1/3 cup oil and 1/4 cup water in a small bowl.
- With food processor on, add the oil and water and process until dough is crumbly.
- On a lightly floured surface knead dough, adding extra flour if needed to prevent sticking, until dough comes together and you can form a ball.
- Flatten the ball and wrap in plastic wrap. Chill at least 30 minutes.
Stop here if you plan to make the dough in advance. Refrigerate dough until ready to use.
- Preheat oven to 400 degrees.
- In a large bowl combine remaining 1 tablespoon oil, zucchini and garlic.
- In a medium bowl, combine ricotta, Parmesan cheese, Italian Seasoning, lemon juice, Black Pepper, egg and Sea Salt.
- Unwrap dough, and roll into a large circle on a lightly floured surface.
- Place dough on a pizza stone or baking sheet lined with parchment paper.
- Spread ricotta mixture over dough, leaving a border around the edge.
- Arrange zucchini over ricotta mixture.
- Fold edges of dough in towards the zucchini and ricotta, pressing gently to seal.
- In a small bowl, whisk together 1 teaspoon water and egg white.
- Brush dough edges with egg white mixture.
- Bake at 400° for 40 minutes or until golden brown.
- Cool about 15-20 minutes, cut into 6 wedges, serve.