Week 31 – Savory Zucchini Galette
I spent all day out of the house yesterday, so it was SUPER late by the time I got this started. It went a lot faster than I expected, and was a lot easier (even without the aid of my stand mixer!)
There were a few mishaps. My pastry cutter broke (I had a back up!). The zucchini I got wasn’t very large (I may have left a larger margin on the crust than I should have!). The cherry tomatoes from the garden were the size of golf balls (they were sooooo juicy!). I layered the parmesan cheese incorrectly (still tasted great!)
Now, I did layer my parmesan cheese incorrectly. You are supposed to spread your ricotta/egg filling, THEN sprinkle parmesan over that, THEN layer your zucchini and tomatoes, THEN sprinkle lightly with more parmesan. Mine still tasted amazing!
Over all, I enjoyed this recipe and will absolutely be making it again. I’m dreaming up some alternative filling combinations. I guess I’ve gone galette crazy now!
You can watch the video HERE, or see the original recipe on KA’s website HERE.
Details
one 8" to 10" galette
15 mins
30 to 40 mins
Print
Ingredients
- Crust
1 1/2 cups (180g) all purpose flour
1/4 cup (28g) cheddar powder, optional
1/2 teaspoon table salt
8 tablespoons (113g) unsalted butter, cold
5 to 6 tablespoons (71g to 85g) water, cold
- Filling
1 large (340g to 397g) zucchini, sliced into 1/4″-thick disks
2 teaspoons pizza seasoning, or other dried herb and spice blend, divided
1/2 pint cherry or grape tomatoes, halved
3/4 cup (170g) ricotta cheese
1/4 teaspoon table salt
freshly ground black pepper, to taste
1 teaspoon lemon zest, optional
1 large egg
1/2 cup (57g) grated Parmesan cheese, divided
- Egg Wash
1 large egg, beaten with 1 tablespoon water
Directions
- To make the crust: Whisk together the dry ingredients. Work in the butter until the mixture is crumbly. Drizzle in 5 tablespoons of water, stirring gently until everything is evenly moistened; add the final tablespoon of water if necessary to make a cohesive dough.
- Pat the dough into a disk, wrap, and refrigerate for 30 minutes.
- To make the filling: Preheat the oven to 425°F. Lightly grease (or line with parchment) two baking sheets.
- Place the zucchini slices on one pan and sprinkle with 1 1/2 teaspoons pizza seasoning.
- Place the tomato halves on the second pan and sprinkle with the remaining pizza seasoning.
- Roast the zucchini and tomatoes until tender, about 15 to 20 minutes for the zucchini and 10 to 15 minutes for the tomatoes.
- Remove the zucchini and tomatoes from the oven and allow to cool for 10 minutes.
- Combine the ricotta, salt, pepper, lemon zest, and egg until evenly blended. Set aside.
- To assemble the galette: On a lightly floured work surface, roll the dough into a 12″ circle. Transfer the dough to a parchment-lined baking sheet.
- Spread the ricotta mixture over the dough, leaving a 2″-wide bare strip along the perimeter.
- Sprinkle half the Parmesan over the ricotta, then shingle the zucchini slices over the cheese and scatter the tomato halves on top.
- Fold the bare edges of the dough into the center.
- Brush the exposed edges of the crust with egg wash, and sprinkle the remaining Parmesan over the whole galette.
- Bake the galette for 25 to 30 minutes, until the crust is golden brown and the filling is bubbling.
- Remove the galette from the oven and allow it to cool for 5 to 10 minutes before serving.
