Rustic Ricotta Zucchini Galette

A galette is a term used in French cuisine to describe a flat round or freeform rustic cake made of pastry dough or bread. This is a great recipe if you have left over vegetables! 

 

 

Prep time 40mins       Cook time 40mins

 

FOR THE PASTRY

  • 2 cups plain flour
  • 1 1/ 2 teaspoon salt
  • 200g chilled unsalted butter, cubed
  • 1/4 – 1/ 3 cup (approx.) ice water
  • 1 egg white, lightly beaten

 

FOR THE RICOTTA

  • 1 cup (250g) ricotta cheese
  • 2/ 3 cup finely grated parmesan cheese
  • 1 egg
  • 3 tablespoons chopped chives
  • 2 tablespoons chopped parsley
  • 2 teaspoons dried oregano
  • Salt and cracked pepper, to taste

 

FOR ASSEMBLING

  • 3 medium zucchinis
  • Salt flakes and freshly ground black pepper
  • 1 egg, lightly beaten

 

Method

  • To make the pastry, place flour and salt into a food processor and pulse to combine.

 

  • Add butter and pulse until mixture resembles fine breadcrumbs.

 

  • Add 1/4 cup water and pulse until mixture comes together into a ball, adding a little extra water if mixture is too dry. Turn onto a lightly floured surface and gently knead until smooth (be careful not to overdo it or the pastry will be tough). Wrap in plastic wrap and refrigerate for 30 minutes.

 

  • Preheat the oven to 200oC/180oC fan forced.

 

  • Meanwhile, slice the zucchinis about 6mm thick on a mandolin. Place on paper towel, sprinkle with salt and let sit for 15-30 minutes, then gently pat zucchini dry with extra paper towel.

 

  • Make the ricotta filling by adding all the ingredients in a large bowl or food processor and mixing until combined.

 

  • Roll the pastry out between 2 sheets of baking paper to form a 35cm circle (leave the pastry edge untrimmed). Carefully transfer the to a baking tray lined with baking paper (I just use the same sheet the pastry was rolled on).

 

  • Lightly brush pastry with egg white. Spread the ricotta filling over the pastry, leaving a 6cm border. Arrange the sliced zucchinis on top of the ricotta in a concentric circle, then season with salt flakes and freshly ground black pepper.

 

  • Fold the edges of the crust over the zucchinis, then brush the edges of the crust with the beaten egg. Bake for about 40 minutes, or until the edges are golden brown. Let sit for about 10 minutes, then slice and serve.

 

 

 

Posted on February 2, 2022 at 9:10 pm by Brigid · Permalink
In: Recipes, Cakes, Vegetables · Tagged with: 

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