Zucchini Galette

• hidangan: 6 servings
• masa aktif: 30 minutes
• jumlah masa: 1 hour 10 minutes

Bahan-bahan

1 cup pastry flour (substitute all purpose flour)

1/4 teaspoon kosher salt

1/4 cup parmesan cheese (shredded)

6 tablespoons unsalted butter (cold)

2 tablespoons water (cold)

1 medium zucchini (thinly sliced)

2 teaspoons olive oil

1 teaspoon fresh thyme (optional)

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

3/4 cup whole milk ricotta cheese

1/2 cup parmesan cheese (shredded)

1 tablespoon olive oil

2 cloves garlic (minced or pressed)

2 teaspoons lemon juice

1 tablespoon fresh basil (thinly sliced)

1 teaspoon fresh thyme (optional)

salt and pepper (to taste)

1 large egg (beaten for egg wash)

flaky sea salt

fresh basil

Arahan

Parmesan Pie Dough

For more tips and tricks on how to make perfect flaky pie crust, check out this post!

Cut butter into small cubes and place in the fridge to firm up while you get the rest of your ingredients together.

In a medium sized bowl, whisk together the flour, parmesan cheese, and salt. Add in the cold butter and use your hands to press it into the flour mixture until you get quarter sized crumbs.

Add cold water and combine until dough forms a nice ball but is still slightly sticky.

Take the formed ball of dough and shape into slightly flattened disk.

Wrap the disk in plastic wrap and chill in the fridge for at least 30 minutes. This is important to keep the butter from melting so that the crust will be nice and flaky. The chilled dough is also much easier to work with for rolling out.

You can also make the pie dough up to 2 days in advance and store in the fridge until ready to use!

Galette

Preheat your oven to 400°F.

Line a baking sheet with paper towels. Then thinly slice the zucchini and place the slices on top of the paper towels. Sprinkle lightly with kosher salt and let sit for 20-30 minutes. Then pat the slices dry with a paper towel. This helps the zucchini release extra moisture so that the galette doesn't get soggy in the oven and the zucchini crisps up a bit.

After the zucchini has been patted dry, place in a large bowl. Drizzle with olive oil and sprinkle with fresh thyme, salt, and pepper and toss gently to coat.

In a separate bowl, combine the ricotta, parmesan, olive oil, garlic, lemon juice, basil and thyme. Add salt and pepper to taste.

Lightly flour a clean surface. Roll out pie dough into a large rectangle, about ¼ inch thick and roughly 14x10 inches [you can also make a classic round galette and just roll into a large circle about 12 inches across]. If you want a cleaner looking galette, you can use a knife to trim the edges of dough but it's not necessary.

Place the dough on a parchment lined baking sheet.

Spread the ricotta cheese mixture over the pie dough, leaving about an inch around the edges.

Arrange the sliced zucchini over the ricotta in overlapping rows.

Then gently fold over the edges of the dough.

Brush the edges lightly with egg wash and sprinkle with a little flaky sea salt, if desired.

Bake at 400°F for 35-45 minutes or until the crust is golden brown.

Remove from the oven and let the zucchini ricotta galette rest for 5-10 minutes before serving.

Then garnish with some more fresh basil if desired.

Pemakanan

• Saiz Hidangan: 1
• Kalori: 320 kcal
• Jumlah Lemak: 23 g
• Lemak Tepu: 12 g
• Lemak Tidak Tepu: 9 g
• Lemak Trans: 0.5 g
• Kolesterol: 54 mg
• Natrium: 522 mg
• Jumlah Karbohidrat: 19 g
• Serat Pemakanan: 1 g
• Jumlah Gula: 1 g
• Protein: 11 g