Zucchini Galette

Zucchini Galette

AuthorMabDifficultyIntermediate

Yields6 Servings
Prep Time25 minsCook Time45 minsTotal Time1 hr 10 mins

Ingredients
Dough
 185 g flour
 70 g butter
 ¼ tsp salt
 55 g cream cheese
 75 ml ice water
Filling
 1 zucchini, sliced
 1 clove garlic, minced
 1 cup ricotta cheese
 1 tbsp honey
 1 egg
 ½ cup mozzerella
 ¼ cup parmesan
 oregano, dill, and thyme

Directions
1

In a medium bowl place flour and salt then cut in the cold butter and cream cheese until evenly distributed in small chunks.

2

Mix in 1/4 cup of water until dough begins to come together, add more if needed up to 1/2 cup.

3

Shape into a disc and place in refrigerator while you prep the filling.

4

While the dough is sitting, cut zucchini in to thin disc and sprinkle with salt, and let drain for 30 minutes. After that time, gently blot and set aside.

5

When you're ready to assemble, whisk together ricotta, egg white, garlic, honey, thyme, and cheese and preheat the oven to 400˚F

6

On a lightly floured surface, roll the pie dough out to a 12-14″ circle and transfer to a baking sheet covered in parchment paper. Spread the ricotta filling evenly over the pie crust, leaving a 2″ border around the edge. Then arrange the zucchini on top of the ricotta filling. Fold over the edges of the crust, pleating as needed to make and even circle.

7

Bake about 40-50 minutes until golden.

Ingredients

Ingredients
Dough
 185 g flour
 70 g butter
 ¼ tsp salt
 55 g cream cheese
 75 ml ice water
Filling
 1 zucchini, sliced
 1 clove garlic, minced
 1 cup ricotta cheese
 1 tbsp honey
 1 egg
 ½ cup mozzerella
 ¼ cup parmesan
 oregano, dill, and thyme

Directions

Directions
1

In a medium bowl place flour and salt then cut in the cold butter and cream cheese until evenly distributed in small chunks.

2

Mix in 1/4 cup of water until dough begins to come together, add more if needed up to 1/2 cup.

3

Shape into a disc and place in refrigerator while you prep the filling.

4

While the dough is sitting, cut zucchini in to thin disc and sprinkle with salt, and let drain for 30 minutes. After that time, gently blot and set aside.

5

When you're ready to assemble, whisk together ricotta, egg white, garlic, honey, thyme, and cheese and preheat the oven to 400˚F

6

On a lightly floured surface, roll the pie dough out to a 12-14″ circle and transfer to a baking sheet covered in parchment paper. Spread the ricotta filling evenly over the pie crust, leaving a 2″ border around the edge. Then arrange the zucchini on top of the ricotta filling. Fold over the edges of the crust, pleating as needed to make and even circle.

7

Bake about 40-50 minutes until golden.

Zucchini Galette

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