Galette. Tarte. Pastry. Whatever you want to call it, visions of flaky oval perfection have suddenly come back to me. Thanks to my go-to recipe girl, Smitten Kitchen, I have grown fond of making galettes over the past year. Although to date I have only made two (the dough is a labor of love but worth it in the end) this latest recipe I’ve tried takes the cake.
The perfect summer backyard staple that will impress, here are the steps to a seasonal satisfier— the zucchini and ricotta galette.
1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water
1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds
1 tablespoon plus 1 teaspoon olive oil
1 medium garlic clove, minced (about 1 teaspoon)
1/2 cup ricotta cheese
1/2 cup (about 1 ounce) grated Parmesan cheese
1/4 cup (1 ounce) shredded mozzarella
1 tablespoon slivered basil leaves
1 egg yolk beaten with 1 teaspoon water
Pastry: Mix the dry ingredients together in bowl. Add the butter to the dry ingredients and with your hands mix until a cornmeal texture occurs. In a separate bowl, mix the wet ingredients together. Add to the dry and mix with hands. Form dough into ball, cover and refrigerate for 40 minutes – 1 hour.
Filling: Spread the zucchini out over paper towels. Sprinkle with teaspoon salt and let drain for 30 minutes; dry off zucchini slices with a towel before using. In a bowl, whisk the olive oil and the garlic together. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together. Add salt and pepper to taste.
Galette: Preheat oven to 400 degrees. Roll out the pastry on a floured surface into a circle, about 12-inches round. Transfer to a lined baking sheet with parchment paper. Spread the ricotta mixture on the galette, leave a 2-inch border. Layer the zucchini on top of the ricotta in concentric circles, starting from the outside. Drizzle the rest of the garlic and olive oil mixture over the zucchini. Fold the border over the filling. Brush crust with egg yolk glaze. Bake the galette for 30 to 40 minutes. Remove from the oven and sprinkle with basil. Serve at any temperature.