Yes, I am well-aware that this is a sweets baking blog… but a galette is baked in an oven! So it counts, right? Yes. 😉 Also, galette is a fancy word for tart, just to clear up any confusion. I made this using my mom’s fresh, homemade ricotta and I think that made a whole world of difference! It was so delicious. If you’ve never made or tasted real homemade ricotta, you should give it a try! It’s not hard, just a little time consuming, but it’s really all just waiting for the water to drain out. Ricotta made from scratch tastes rich yet really light, and it is a galaxy away from the storebought kind.
I will confess, I had never made a savory galette/tart/pie/whatever before, but I was pleasantly surprised! I don’t think I had even eaten one before, to be honest. But, I think this recipe was a great way to pave the way to more not-sweet pastries. And, this pastry was not only pretty easy to work with, it was SO good. Buttery and flaky and almost melt-in-your-mouth. Delicious! This is probably the tastiest way to eat your vegetables… just sayin. 😉
Zucchini Ricotta Galette
adapted, barely, from SmittenKitchen
Yields: one 9-inch tart
1 1/4 cups whole wheat pastry flour
1/4 tsp salt
8 tbsp (1 stick) unsalted butter, cold and cut into small cubes
1/4 cup light sour cream
2 tsp fresh lemon juice
1/4 cup cold water
3 small zucchini, washed and cut into 1/4-inch thick rounds
1 tbsp olive oil
1 medium garlic clove, pressed with a garlic press
1/2 cup fresh ricotta cheese
1/3 cup Parmesan cheese, freshly grated
1/3 cup shredded mozzarella cheese
1 egg yolk beaten with 1 tsp water
Make the pastry crust:
Whisk together the flour and salt in a large bowl. Using a pastry blender, cut in the butter cubes a bit at a time, till the mixture resembles coarse meal. In a separate bowl, whisk together the sour cream, lemon juice, and water, and add to the flour/butter mixture. Using your fingertips, mix until the dough just comes together, without overmixing. Dump the crumbly dough on plastic wrap, pat it into a circle, wrap, and chill in the fridge for 1 hour.
Make the filling:
Spread the zucchini slices over a double layer of paper towels, sprinkle with salt, and let dry for 30 minutes; gently blot the tops of the zucchini before using. In a little bowl, mix together the olive oil and garlic, and set aside. In a medium bowl, mix together all the cheeses and 1 tsp of the garlic oil; season with salt and pepper to taste.
Preheat oven to 400F. On a floured surface (or floured silicone mat) roll the dough out to a 12-inch round (or as close as you can). Spray a 9-inch tart pan with nonstick spray and transfer your dough round to the pan; you should have a couple inches of overhang for the top crust. Spread the cheese mix evenly over the whole bottom surface, then place the zucchini attractively on top, and drizzle the vegetables with the garlic oil. Fold over the extra dough to make the outer edges; the middle will be open. Brush the crust with the egg glaze.
Bake for 30-40 minutes, until the crust is golden and the zucchini are slightly wilted and softened. Let rest before cutting into wedges and serving.