A Zucchini, Yellow Squash and Ricotta Galette. Doesn’t it sound like heaven?
Well, it was just a manner of fate that led me to this recipe. Recently I used sour cream in an Apricot Fruit Tart recipe, sure to be posted as soon as possible, and I had some left over ricotta from the ravioli I made, again soon to be posted as soon as possible. Both ingredients are part of this galette and normally sour cream and ricotta are not staples in my fridge so I believe it was almost meant to be when I discovered this recipe while exploring the blog, Smitten Kitchen. I have tried many recipes from Deb Perelman’s incredibly organized blog, none of them falling short from excellent. The crust of the galette is a thing of magic. Somehow I am always impressed by how butter and flour are able to come together and create flaky delicate layers. The crust snugly keeps in a creamy mixture of ricotta cheese and layers of fresh zucchini and in my version, yellow squash. There is not much to say except that you will find the galette disappearing quicker than it takes to cook it, it is just that delicious. The crust is crisp and contrasts well with the melted creaminess of the ricotta and the gentle roasting the vegetables go through in the oven.
Not much is changed from Smitten Kitchen’s recipe except that I changed some of the way things are phrased just to please my own way of maneuvering in the kitchen. Of course as always, feel free to go about this recipe in a way that feels right for you.
Zucchini, Yellow Squash and Ricotta Galette
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 stick, or eight tablespoons, cold unsalted butter, cut into pieces
- 1/4 cup sour cream
- 2 teaspoons fresh lemon juice
- 1/4 cup ice water
- 1 zucchini, cut into thin circular slices
- 1 yellow squash, cut into thin circular slices
- 1 1/2 tablespoons Olive Oil
- 1 medium garlic clove, crushed
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella
- 1 tablespoon slivered basil leaves
- 1 egg yolk beaten with 1 teaspoon water (Egg Yolk Glaze)
1.. Whisk together the flour and salt in a large bowl. Sprinkle the butter over the dough and blend with a pastry cutter or your fingers until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.
2.. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips mix the liquid until large lumps form. Pat the lumps into a ball trying not to overwork the dough. Cover with plastic wrap and refrigerate for one hour.
3.. Spread the zucchini and yellow squash over layers of paper towels. Sprinkle with ½ teaspoons salt and let sit for thirty minutes to remove some of the moisture. Blot the tops of the vegetables dry with paper towels before using.
4.. In a small bowl whisk the olive oil and the garlic together, set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella and one teaspoon of the garlicky olive oil together and season with salt and pepper to taste.
5. Preheat the oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet with parchment paper. Spread the ricotta mixture onto the the dough, leaving a two-inch border. Place the zucchini and squash pieces in a concentric circle pattern, or in a pattern that suits your liking and top with the rest of the garlicky oil mixture. Fold the border over the filling, pleating the edge to make it fit. Brush crust with egg yolk glaze.
6,. Bake the galette until the dough has a golden brown color and the vegetables are slightly wilted, thirty to forty minutes. Remove from the oven, sprinkle with basil, let stand for five minutes. Cut into wedges to devour at any temperature, whether hot or room temperature.