Zucchini season has arrived! I am always on the look-out for recipes containing the versatile little green gem! I stumbled upon a recipe while visiting Smitten Kitchen and it appealed to me so decided to give it a try!!!The ingredients were purchased and the date was set...Wednesday, July 7, 2010! Michigan weather can be a little challenging once in awhile...we awoke to a very hot & humid day but nothing was going to distract me from preparing this recipe.
Ben & I were immediately Smitten...love at first bite! The combination of zucchini, garlic, ricotta, Parmesan, and mozzarella was truly perfect!
This picture was taken prior to placing the galette in the oven and I was pleased with the appearance!
1 1/4 cup flour, chilled in freezer for 1/2 hour
1/4 teaspoon salt
1 stick cold, unsalted butter, cut into pieces & chilled again
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water
1 large or 2 small zucchini, sliced in 1/4 inch rounds
1 tablespoon Plus 1 teaspoon olive oil
1 teaspoon minced garlic
1/2 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella
1 tablespoon chopped basil
1 egg yolk beaten with a teaspoon water
Prepare the dough:
Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the largest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice & water, adding this to the butter/flour mixture. With a wooden spoon, mix in the liquid until large lumps form. Pat lumps into a ball without over working the dough. Cover with plastic wrap & place in fridge for an hour.
Spread zucchini out over two layers of paper toweling. Sprinkle with 1/2 teaspoon salt and let stand for 30 minutes, gently blot zucchini with paper towels before using. In a small bowl, whick the olive oil and garlic together, set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlic/olive oil mixture together; season with salt & pepper.
Preheat oven to 400 degrees. On a floured work surface, roll the dough into a 12" round, transfer to a baking sheet that has been lined with parchment paper. Spread the ricotta mixture evenly over the galette dough, leaving a 2" border. Starting at the outer circle, arrange the zucchini slices in an attractive pattern, overlapping the slices. Brush the remaining garlic/oil mixture evenly over the zucchini. Fold the dough border over the filling and brush with the egg yolk/water mixture.
Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden (about 30 minutes). Remove from oven, sprinkle with basil (I actually put a little basil in the cheese mixture also). Allow to stand for about 10 minutes, then slide the galette onto serving dish (if desired-I didn't do this but would if we had guests).
Cut into wedges and serve...this is also good cold (according to Ben).