Zucchini Lemon Ricotta Galette

Name: Zucchini Lemon Ricotta Galette
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8-10
Ingredients: 2 1/4 C Flour; 1/2 tsp. Salt; 1 1/2 sticks of cold butter cut into 1/2" cubes; 4 Tbsp Ice cold water; 5 1/3 C zucchini; 1 1/4 tsp Kosher salt divided; 4 Tbsp butter divided; 4 tsp olive oil; 1 C Finely chopped onion; 1 small clove of garlic minced; 2 tsp. fresh lemon juice; 1 1/4 cup ricotta cheese or cottage cheese (I used half and half); 1/3 Cup plus 1/4 Cup grated parmesan cheese; 1 large egg; 2 tsp finely grated lemon peel; 1/2 tsp ground pepper

by Karins Kottage

8-10 slices

1 hr

Flaky butter crust filled with shredded zucchini and lemon ricotta cheese! This will melt in your mouth! Adapted from Bon Appetite

Flaky butter crust filled with shredded zucchini and lemon ricotta cheese! This will melt in your mouth!

Place the shredded zucchini in a strainer with salt over a bowl for about 30 min. to drain. Then wrap up the shredded zucchini in a dish towel and squeeze the zucchini to get as much moisture out as possible. The drier the zucchini the better your zucchini lemon ricotta galette will turn out.

Whisk ricotta cheese, 1/3 cup Parmesan, egg, lemon peel, 1/2 teaspoon pepper, and remaining 1/2 teaspoon salt in medium bowl. Stir in cooled zucchini mixture.

Zucchini Lemon Ricotta Galette

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Recipe details

Yield 8-10 slices
Time spent: Prep time: 20 Minutes Cook time: 40 Minutes Total time: 1 hr

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% Daily value

Ingredients

Crust

2 1/4 C Flour
1/2 tsp. Salt
1 1/2 sticks of cold butter cut into 1/2" cubes
4 Tbsp Ice cold water

Zucchini and ricotta filling

5 1/3 C zucchini
1 1/4 tsp Kosher salt divided
4 Tbsp butter divided
4 tsp olive oil
1 C Finely chopped onion
1 small clove of garlic minced
2 tsp. fresh lemon juice
1 1/4 cup ricotta cheese or cottage cheese (I used half and half)
1/3 Cup plus 1/4 Cup grated parmesan cheese
1 large egg
2 tsp finely grated lemon peel
1/2 tsp ground pepper

Instructions

Crust

I put the dry ingredients into the Cuisinart and pulse the flour and salt a few times. Add the cut up cubes of butter and pulse a few times until combined.
Add 4 tablespoons ice water, 1 tablespoonful at a time, until dough forms moist clumps, and adding more water by teaspoonfuls as needed if dough is too dry. Form dough into 2 balls; flatten each into disk.
Wrap in plastic wrap and chill at least 30 minutes. Can be made 2 days ahead. Keep chilled. Let stand at room temperature 15 minutes before rolling out.

Make the zucchini and Ricotta filling

Shredding The Zucchini
I used three zucchini’s from my garden and grated them using my Cuisinart food processor! I you don’t have a Cuisinart you can use a grater and grate the zucchini.

Comments

J on Jul 13, 2022

Yum !! Love love love zucchini recipes. Thanks!

1 Reply
Gail Nicholls on Aug 13, 2022

can I use Pillsbury or another grocery store pastry

2 Reply
- Karins Kottage on Aug 13, 2022
  
  You could try that but a homemade crust tastes sooo much better!!
  
  Like

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