August 3, 2010

Zucchini Ricotta Galette

  • 2 small zucchinis, sliced into 1/3 inch thick rounds
  • 1 T olive oil
  • 2 medium garlic cloves, minced
  • 1/2 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella
  • 1 T chopped basil leaves
  • 1 sheet puffed pastry, thawed

Spread the zucchini onto paper towels. Sprinkle with salt and let drain for 30 minutes; blot the zucchini dry with paper towels before using. In a small bowl, whisk olive oil and the garlic; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together; season with salt and pepper to taste.

Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to a parchment lined baking sheet. Spread the ricotta mixture evenly over the bottom of the dough, leaving a 2-inch border. Place the zucchini on top of the ricotta, starting at the outside and moving in. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.

Bake the galette until the cheese is puffed, about 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 6

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