I made this zucchini and tomato galette because my local organic grocery store were selling gorgeous orange cherry tomatoes. While San Francisco is starting to experience the first days of summer (yes, I know it’s mid-September, but this is the first week where the temperature has actually gotten up to 70F), a lot of the summer produce is starting to make way for the fall ones and this is normally when we say goodbye to heirloom tomatoes. It was also a great opportunity to make a savory dish as I’ve only been posting sweets so far. I decided a galette would be perfect to show off the beautiful colors of the vegetables but also be really tasty as the crust recipe is pretty flakey and yummy.
What I really like about galettes is that they can be an everyday food. With minor tweaks, the galette could be savory or sweet and any seasonal produce can be used to make something delicious. I also just really like pastries ?. But for now, I’ll use the whatever summer produce I can still find to try to avoid thinking that the year is ending and all the holidays are upon us and that we’re another year older.
Zucchini and Ricotta Galette
Ingredients
- Crust
- 145g all purpose flour
- 1 stick unsalted butter, cold and cubed
- 3 tablespoons ice cold water
- 1/2 teaspoon kosher salt
- Filling
- 1 zucchini, cut into long ribbons
- 20 cherry tomatoes, washed
- Handful of shimeji mushrooms
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 cup ricotta
- 2 teaspoons fresh thyme, chopped
- 1 large egg
- 1/2 cup Parmesan cheese, shredded
- 2 cloves garlic, minced
- 1 egg, beaten
Directions
- Step 1 Preheat oven to 400F.
- Step 2 To make the crust, combine flour and salt in a stand mixer or food processor and add butter. Mix quickly so that the ingredients just start to combine together (do not over process!).
- Step 3 Add the water and mix for roughly 30 seconds for the dough to form and come together.
- Step 4 Shape the dough into a circle, wrap with plastic and refrigerate for at least 30 minutes before use.
- Step 5 Generously sprinkle flour on the work surface and roll out dough roughly into a 12″ diameter circle.
- Step 6 While the dough is resting in the refrigerator, make the filling.
- Step 7 Combine the zucchini ribbons, tomatoes, and mushrooms in a medium bowl with the olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon garlic powder. Roll the zucchini ribbons into tight rolls.
- Step 8 In another bowl, mix the ricotta, egg, Parmesan cheese, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic, and thyme.
- Step 9 Spread the ricotta mixture on top of the rolled out dough leaving a 1″ border.
- Step 10 Place the vegetables on top of the ricotta mixture.
- Step 11 Fold the edges of the dough towards the center and press down to gently seal the edges.
- Step 12 Brush the dough with the beaten egg.
- Step 13 Place the dough on top of parchment paper and bake for 40 minutes.
- Step 14 Cool for at least 20 minutes before serving to allow the ricotta mixture to settle and firm up.
You must be logged in to post a comment.