Saturday, August 24, 2013

Lemony Ricotta Summer Zucchini Galette

I got a beautiful zucchini from my mother-in-law so I looked at what I had in the fridge and was inspired to try something different.

I started by cutting thin slices of zucchini. You could also use squash and/or a mixture of both zucchini and squash.

I sliced about 2 1/2 cups of zucchini.

I laid them out on the cutting board and sprinkled the slices with salt.

I transferred the zucchini to a colander and let them drain for about 15 minutes. I added the salt to pull out any moisture in the zucchini so when the galette bakes -- it won't be soggy.

I sprinkled some flour on a large piece of parchment paper.

I rolled out refrigerated pie crust... 

... and rolled it to a 12 inch diameter. I then moved the parchment paper & dough to a baking sheet and set it aside while I made the ricotta mixture.

For the ricotta filling, I started with 3/4 cup of ricotta and threw it in a large bowl.

I added 1/2 cup of grated parmesan...

... and a 1/4 cup of shredded mozzarella cheese.

I minced 1 garlic clove and added it to the ricotta mixture.

To the mix, I added 1 tsp of olive oil.

I grabbed a lemon and grated about 2 tsp of lemon peel. Make sure you only grate the yellow skin -- not the white rind, which is bitter.

I then also added 1 tbsp of lemon juice.

Of course I also ground 1/4 tsp of both salt & pepper and made sure the filling was well incorporated.

I poured the filling out on the pie crust...

... and spread it on the dough leaving a 1 1/2 inch border.

I prepared an egg wash, mixing 1 egg with 1 tsp of water. I set that aside for the last step.

I had Will pat down the zucchini slices with a paper towel and layered them on the ricotta mix.

Almost ready!

I drizzled the zucchini with some olive oil.

Then, I gently folded over the dough's edge.

And then applied the egg wash with a pastry brush along the dough's edge.

I baked the galette in a 400 degree oven for 35-40 minutes, or until the edges were golden.

Will and I agreed that it was so light and refreshing! Definitely something you could make ahead of time and eat chilled as well!

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