Zucchini Galette

The Foodies' KitchenSeptember 21, 2018

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

A galette is basically a rustic pie. You don’t need a mold to prepare it, you can use a baking sheet to place the dough on, and fill it with your choice of berries, apples, or pears. Or, you can use savory ingredients such as vegetables or ham. We have shared a few galette recipes in the past, this is a recipe we love to prepare not only because it is delicious, but because it is so practical!

You can use store-bought puff or pie pastry and only worry about the filling. This time, we prepared a zucchini and ricotta galette, which is ideal for a brunch or light dinner. When using zucchini, it is important that after cutting it into slices, you sprinkle salt and let it drain for at least 30 minutes. This vegetable holds a lot of liquid, and if you skip this step you will ruin your galette.

At Almacenes Siman we found an expandable trivet, as well as this classic white plate perfect to hold our galette. To cut it into slices for serving you can use a pizza cutter or a sharp knife. Make sure you take a look at their new kitchen towel collection, they have a variety of colors to brighten up your kitchen.

Helga & Kitty

Zucchini Galette

Recipe adapted from Smitten Kitchen

Ingredients:
1 pound puff pastry or pie dough (store-bought)
1 large or 2 small zucchinis, sliced into ¼-inch thick rounds
1 tablespoon plus 1 teaspoon olive oil
1 medium garlic clove, minced (about 1 teaspoon)
½ cup ricotta cheese
½ cup grated parmesan cheese
¼ cup shredded mozzarella
¼ small white onion, finely chopped
1 egg yolk beaten, with 1 teaspoon water

Procedure:

Move the puff pastry from the freezer to the fridge the night before.
Slice the zucchini if you haven’t done so and spread them out over several layers of paper towels. Sprinkle with ½ teaspoon of salt, letting them drain for at least 30 minutes, then gently blot the tops of the zucchini dry before using.
In a small bowl, whisk the olive oil and the garlic; then set aside.
In a separate bowl, mix all of the cheeses with 1 teaspoon of the garlic olive oil, and season with salt and pepper.
Preheat oven to 400ºF. Roll the dough out into a 12-inch round or 12-by8-inch rectangle over floured parchment paper or silicone mat. Transfer to an ungreased baking sheet. Score a 2-inch border around the circle or rectangle and prick the pastry sheet with a fork the inner circle or rectangle.
Spread the cheese mix evenly over the dough. Pat dry the zucchini before using, and place them in a pattern on top of the ricotta.
Sprinkle the chopped onion over the zucchini, then drizzle the rest of the garlic oil over the zucchini and fold the border over the filling, pleating the edge if in a circle, or folding over the corners if your shape is a rectangle. Brush the crust with egg yolk glaze.
Bake the galette until the zucchini is slightly wilted, the edges are puffed and golden brown, from 30 to 40 minutes.
Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

Have you made this recipe?

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