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plowing ahead (post 16 of a 52 recipe resolution)

June 25, 2013

As I was thumbing through the latest Cooking Light and folding over the corners of pages with recipes that I likely won’t get around to making, there was a picture for Summer Squash Galette.  I decided to make that the next night for dinner and got all of my ingredients together.  The crust ingredients included the usual suspects, flour and salt, but also included baking powder and olive oil.  The next day, following the instructions, I got everything together and spun them around in the food processor.  It came out all crumbly, like a shortbread dough.  Still I plowed ahead and formed a disk, wrapped it in plastic wrap and refrigerated it for the prescribed amount of time.  In the meantime I sliced the zucchini for the topping and mixed my ricotta filling ingredients.  You can see where this is going, right?  When I pulled the dough from the refrigerator and went to roll it out, it was miserable.  I couldn’t roll it into a 14″ circle to save my soul.  While Mike was listening to me curse he was also multi-tasking and looking up the local pizza joint phone number to order out.  Good thing, since I ended up throwing the dough into the trash.

Two good things came of that experience.  1)  We tried a new place for pizza delivery and it was terrific!  I’ve spent a year looking for good thin crust delivery pizza and I’ve finally found it.  2) The galette filling from the Cooking Light recipe was really good and not wanting to waste it, the next night I made a galette dough from Williams-Sonoma that was perfect.  Not “light” mind you but every calorie was worth it.  This is my combination of the W-S dough and the Cooking Light filling.

Paired with a salad this makes a terrific summer lunch or dinner

Zucchini and Ricotta Galette
1-1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
1/4 cup sour cream
3 teaspoons fresh lemon juice, divided
1/4 cup ice water
1 large or two small zucchini, sliced into 1/4 inch rounds
3/4 cup ricotta cheese (part skim is fine)
1/2 cup grated fresh Parmesan cheese
1/2 tsp lemon zest
1/4 tsp black pepper
1 large egg, lightly beaten
1/4 tsp salt
1 tbsp olive oil

Prepare the pastry
In the bowl of a food processor fitted with the metal blade, add the flour and salt and pulse once or twice to combine.  Add the butter and pulse 6 or 7 times until the butter is about the size of small peas.   In a medium bowl combine the sour cream, 2 tsp lemon juice and water.  Add the butter and flour mixture and using a wooden spoon mix in the liquid until large lumps form.  Be careful not to overwork the dough.  You want those bits of butter to remain in the dough.  Pat the dough into a 5 inch disk, wrap in plastic wrap and refrigerate for at least an hour.

Prepare the filling
In a medium bowl, combine the ricotta, parmesan, remaining 1 tsp lemon juice, lemon zest, black pepper, beaten egg and salt.

Prepare the Galette
Preheat the oven to 400F and line a baking sheet with parchment paper.  On a floured work surface, roll the dough into a 12-inch round. Transfer to the parchment lined baking sheet.  Spread the ricotta mixture evenly over the bottom of the dough, leaving a 2-inch border.  Top the ricotta mixture with the zucchini rounds, layering them in concentric circles. Drizzle with 1 tbsp olive oil.  Fold the border over the filling, pleating the edge to make it fit.  The center will be open.

Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven and let cool slightly.  Cut into wedges and serve hot, warm or at room temperature.

galette slice

One Comment leave one →
  1. Krista permalink
    June 25, 2013 9:04 pm

    Oh Maureen, that is hilarious! Glad you found a good pizza joint though, can’t go without that in Chicago. The zuchini looks delicious on top of the snowy white ricotta.

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