WHY MAKE THIS RECIPE
Zucchini and Ricotta Galette is not only delicious but also a great way to enjoy fresh summer vegetables. This rustic dish combines the creamy texture of ricotta cheese with the mild flavor of zucchini, all wrapped up in a flaky pastry crust. The galette is versatile and can be served warm or at room temperature, making it an excellent choice for gatherings or as a light meal. Its simple ingredients and easy preparation make it perfect for cooks of all skill levels. Plus, it’s a fantastic way to incorporate seasonal produce into your diet.
HOW TO MAKE Zucchini and Ricotta Galette
Ingredients
- 1¼ cup all-purpose flour
- 1 tbsp sugar
- ¼ tsp Kosher or fine sea salt
- ½ cup unsalted butter, cold and cut into cubes
- 3 tbsp ice water, more if needed
- 1 egg yolk plus 1 tsp water for an egg wash
- 1 large (about 9 ounces) zucchini, sliced into thin rounds (about ⅛-¼ inch thick) and patted dry with a paper towel
- ¾ cup ricotta cheese
- ½ cup grated pecorino romano cheese
- 2 tbsp olive oil, divided
- ¾ tbsp chopped fresh rosemary
- 2 tsp lemon zest
- ½ tsp Kosher or fine sea salt, plus more to taste
- ½ tsp fresh ground black pepper, plus more to taste
DIRECTIONS
Make the crust:
- In a large mixing bowl, combine the all-purpose flour, sugar, and salt.
- Add the cold, cubed butter into the dry ingredients. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough holds together without being sticky. If the mixture is too dry, add more ice water, one teaspoon at a time.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Assemble the galette:
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll out the chilled dough into a rough circle about 12 inches in diameter. Transfer the dough to a parchment-lined baking sheet.
- In a medium bowl, mix together the ricotta cheese, grated pecorino romano cheese, olive oil, chopped rosemary, lemon zest, ½ tsp salt, and ½ tsp black pepper until smooth.
- Spread the cheese mixture over the rolled-out dough, leaving a 2-inch border around the edges.
- Layer the zucchini slices on top of the cheese mixture, overlapping them slightly.
- Fold the edges of the dough over the zucchini, pleating it as you go for a rustic look.
- In a small bowl, whisk together the egg yolk and water. Brush the egg wash over the crust to give it a beautiful golden color.
- Bake the galette in the preheated oven for 30-35 minutes or until the crust is golden brown and the zucchini is tender.
HOW TO SERVE Zucchini and Ricotta Galette
Allow the galette to cool slightly before slicing it into wedges. It can be served warm, at room temperature, or even chilled. Pair it with a simple mixed green salad and a light vinaigrette for a lovely lunch or dinner. Leftovers can be enjoyed the next day as they hold up well and make a tasty snack.
HOW TO STORE Zucchini and Ricotta Galette
To store the galette, allow it to cool completely. Wrap it in plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for up to 3 days. For longer storage, consider freezing it. Wrap the cooled galette tightly in foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
TIPS TO MAKE Zucchini and Ricotta Galette
- Make sure your butter is very cold for a flaky crust. You can even chill the flour for about 15 minutes before mixing.
- If your zucchini is very watery, pat it dry with paper towels. This helps prevent the galette from becoming soggy.
- Feel free to experiment with different cheeses! Goat cheese or feta can be a delicious alternative to ricotta.
- To enhance the flavor, you can add garlic or smoked paprika to the cheese mixture.
- To add a touch of sweetness, consider drizzling a little honey over the zucchini before baking.
VARIATIONS
- Herbed Galette: Add different herbs like thyme or basil to the cheese mixture for extra flavor.
- Other Vegetables: Try mixing in other veggies such as cherry tomatoes, bell peppers, or mushrooms along with the zucchini.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free blend to make the galette gluten-free. Make sure to adjust the liquid as needed.
FAQs
1. Can I use frozen zucchini for this recipe?
While fresh zucchini is ideal for texture and flavor, you can use frozen zucchini. Just make sure to thaw and drain it well to get rid of excess moisture.
2. How can I make the dough in advance?
You can prepare the dough up to 2 days ahead of time. Wrap it tightly and store in the refrigerator. You can also freeze it for up to a month. Just thaw in the refrigerator before using.
3. Can I make this galette vegan?
Yes! You can make a vegan version by substituting the butter with a plant-based alternative and using a vegan cheese or a tofu-based filling in place of the ricotta. The egg wash can be replaced with almond milk or a mixture of ground flaxseed and water.
With its delightful blend of textures and flavors, the Zucchini and Ricotta Galette is sure to impress. Whether you are enjoying it on a sunny picnic or serving it at a festive gathering, this recipe is a perfect showcase for fresh ingredients and simple cooking. Enjoy the process and watch how the wonderful aroma fills your kitchen!
Zucchini and Ricotta Galette
Ingredients
Method
- In a large mixing bowl, combine the all-purpose flour, sugar, and salt.
- Add the cold, cubed butter into the dry ingredients. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough holds together without being sticky. If the mixture is too dry, add more ice water, one teaspoon at a time.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll out the chilled dough into a rough circle about 12 inches in diameter. Transfer the dough to a parchment-lined baking sheet.
- In a medium bowl, mix together the ricotta cheese, grated pecorino romano cheese, olive oil, chopped rosemary, lemon zest, ½ tsp salt, and ½ tsp black pepper until smooth.
- Spread the cheese mixture over the rolled-out dough, leaving a 2-inch border around the edges.
- Layer the zucchini slices on top of the cheese mixture, overlapping them slightly.
- Fold the edges of the dough over the zucchini, pleating it as you go for a rustic look.
- In a small bowl, whisk together the egg yolk and water. Brush the egg wash over the crust to give it a beautiful golden color.
- Bake the galette in the preheated oven for 30-35 minutes or until the crust is golden brown and the zucchini is tender.