Zucchini Ricotta Galette
This savory galette is a versatile and delicious dish that can be enjoyed as a main course or a flavorful appetizer. The combination of zucchini, onion, and creamy ricotta cheese creates a delightful filling encased in a buttery crust.
Cooking Time: 1h 20min
Serving: 6 servings
INGREDIENTS:
For the Galette Dough:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- ¼ cup ice water
For the Filling:
- 2 small zucchini (yellow and green), thinly sliced
- 1 small onion, thinly sliced
- 1 cup ricotta cheese
- Salt and pepper, to taste
- 1 tablespoons of starch
- Olive oil, for drizzling
INSTRUCTIONS:
- In a mixing bowl, combine the flour and salt for the galette dough. Add the cold, cubed butter and using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
- Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the chilled galette dough on a lightly floured surface into a 12-inch (30 cm) circle.
- Transfer the rolled dough onto the prepared baking sheet.
- Spread the ricotta cheese evenly over the dough, leaving a 2-inch (5 cm) border around the edges.
- Arrange the sliced onion first and then zucchini, alternating between the yellow and green, over the ricotta cheese.
- Season the filling with salt and pepper to taste.
- Fold the edges of the dough over the filling, pleating as needed to create a rustic, free-form shape.
- Brush the edges of the dough with the beaten egg wash.
- Drizzle a little olive oil over the zucchini and onions.
- Bake the galette in the preheated oven for 35-40 minutes or until the crust is golden brown and the zucchini is tender.
- Remove from the oven and let it cool slightly before serving.