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Sunday, August 21, 2011

Zucchini Galette

I have so much zucchini and yellow squash in the house from the farm stands that I don't even know what I'm going to do with all of it. I think by the time I get through with all of it my family wont want to see a zucchini again till next summer. First dish up is this Zucchini and Yellow Squash Galette. A galette is basically just a round, free-form pastry with roots in France that has a lovely rustic look and is the best friend of the dough-phobic because it's not supposed to look perfect and that makes this recipe perfect for me. The dough is nice and dairy with butter and sour cream (read: yum) and has a simple but fresh ricotta and basil filling topped with our ever present zucchini and squash. I surprised my husband with this when he came home from work (with more zucchini, by the way) and he was one happy camper. There is enough wow-factor in this galette to serve it on its own as a light dinner. I served it with vegetable soup and called it a day- a darned yummy day. Enjoy!

For the dough:
(recipe adapted from Smitten Kitchen)
1 1/4 cup flour (plus more for rolling)
1/2 tsp salt
1 stick butter, cold, cubed
2 tsp lemon juice
1/4 cup sour cream
1/4 cup ice water

Mix the flour and salt together and cut the butter in with a pastry blender or your hands. Mix the lemon juice, sour cream and water in a bowl and add it to the flour mixture. Refrigerate for 1/2 an hour (the dough will be sticky). Remove from refrigerate and add enough flour to help knead the dough. Roll the dough into a circle (it doesn't have to perfect and transfer it to a parchment lined baking sheet.

For the filling:
3/4 cup ricotta cheese
3 Tbl chopped fresh basil
1 large clove garlic, minced
1/2 cup, shredded Mozzarella
2 Tbl olive oil
salt and pepper to taste
1 small green zucchini, sliced into rounds
1 small yellow squash, sliced into rounds
1 Tbl olive oil
1 egg, beaten

Mix the ricotta, basil, garlic, cheese and olive oil and season to taste with salt and pepper. Spread it over the dough leaving a 2 inch border all around. Lay the zucchini and squash around the filling and fold the border over. Sprinkle a little salt over the zuchinni and  drizzle the tablespoon of oil as well. Brush the crust with the beaten egg and bake the galette for about 40 minutes in a 350 degree oven until golden brown.


4 comments:

  1. WOW ! What a gourmet delicacy for those lucky enough to be present for such a beautiful dish !

    ReplyDelete
  2. Does this freeze well?
    Freeze cooked or uncooked?

    ReplyDelete
  3. this was deeelicious!made it for dinner tonight... Love your stuff!

    ReplyDelete