Galettes with zucchini and ricotta
Description
The recipe won't take much time. Zucchini and cheese in this galette complement each other perfectly. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Prepare the dough. Chill the flour in the refrigerator for 30 minutes. Combine flour and salt in a large bowl. Add cubed butter and cut in with a pastry knife until the mixture resembles coarse crumbs. In a small bowl, whisk together sour cream, lemon juice, and water; add to the butter mixture. Mix with fingertips or a wooden spoon until combined. Wrap the dough in plastic wrap and refrigerate for 1 hour. Prepare the filling. Slice zucchini into 6 mm thick slices. Arrange in a single layer on paper towels. Sprinkle with 1/2 teaspoon of salt, let stand for 30 minutes to drain excess moisture, then gently pat the zucchini dry with paper towels before using.
- 2
Step 2
2. In a small bowl, whisk together olive oil and minced garlic. In a separate bowl, combine ricotta, grated Parmesan cheese, grated mozzarella cheese, and 1 teaspoon of the garlic mixture. Season with salt and pepper to taste. Preheat the oven to 200 degrees. On a floured work surface, roll out the dough into a 30 cm circle.
- 3
Step 3
3. Place on a baking sheet and evenly spread the cheese mixture on top, leaving a 5 cm border around the edges. Arrange zucchini slices in a circular pattern on top, starting from the outer edge. Drizzle the remaining spoonful of garlic mixture over the top, then fold the edges of the dough over the filling, leaving only the center exposed. Beat the egg yolk with water and brush it over the dough as a glaze.
- 4
Step 4
4. Bake the galettes until golden, 30 to 40 minutes. Then remove from the oven, sprinkle with basil, let stand for 5 minutes, and transfer to a serving plate. Cut into pieces and serve hot, warm, or at room temperature.