Easy Zucchini Ricotta Galette
Take a bite of this cheesy galette and imagine yourself at a cozy café in France, a warm breeze tousling your hair. Are you ready to try this recipe yet? I adore making galettes for their simplicity and the burst of fresh flavors they bring to the table. While it might be tempting to use store-bought pie crust for convenience, I urge you to try my homemade galette pastry dough. The lemon and sour cream add a delightful tang that pairs beautifully with the creamy ricotta filling.
What Is A Galette?
This French specialty is actually quite a broad term. It simply refers to a flat round pie made with a flaky pastry. It can be filled with both sweet and savory ingredients. Many times you’ll see fresh fruits in the center of these beautiful and rustic pies. Today I’ve created a savory version loaded with 3 types of cheese! I guarantee this will be a winner at your house. Begin by combining all-purpose flour with a pinch of salt in a large bowl. Add cold, unsalted butter, cutting it in until the mixture resembles coarse meal. In another bowl, whisk together sour cream, fresh lemon juice, and ice water. Gradually mix this into the flour mixture with your fingers until it forms large lumps, then shape these into a ball, wrap in plastic wrap, and refrigerate for about an hour. While the dough chills, prepare your zucchini by laying the slices on paper towels to draw out excess moisture. Sprinkle with salt and let them sit, then pat dry. This step is crucial for avoiding a soggy galette. In a medium bowl, blend ricotta cheese, grated Parmesan, mozzarella, minced garlic, and dried basil until well combined. Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a round shape and transfer it to a parchment-lined baking sheet. Spread the ricotta mixture evenly over the dough, leaving a border around the edges. Arrange the zucchini slices in concentric circles over the ricotta, then drizzle with olive oil and fold the dough edges over the filling, pleating as necessary. Brush the crust with an egg yolk to give it a beautiful golden sheen. Bake for about 35-45 minutes, until the pastry is golden and the zucchini slightly charred. Let the galette cool for 5 minutes before transferring it to a serving plate. Slice it up and enjoy the delightful blend of flavors!
Storing Leftovers
Galette is best enjoyed freshly baked. If you end up with leftovers, wrap them well with plastic or store the slices in an airtight container. This zucchini galette tastes just as delicious cold as it does hot! You can zap it in the microwave or toast it up in the oven, but I like to just pull a piece straight from the fridge and enjoy. If you want to make a few galettes and freeze some for later, I would freeze them un-baked. Wrap them well with plastic and a layer of foil. They’ll last 3 months frozen. Take the galette out of the freezer, brush with egg yolk, and bake at 375°F for about 1 hour, or until golden brown.
More Delicious Pies
Rustic Fig Galette Steak and Mushroom Pie Lahmacun Chicken Pot Pie Plum Galette Mini Blueberry Galettes Spanakopita
Recipe adapted from Smitten Kitchen
