Flaky butter crust filled with shredded zucchini and lemon ricotta cheese! This will melt in your mouth! Adapted from Bon Appetite
Zucchini Lemon Ricotta Galette
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
- 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
- I put the dry ingredients into the Cuisinart and pulse the flour and salt a few times. 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.
- Place the 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. You don’t want the tart to be soggy.
- Melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add onion and sauté until soft and translucent, about 7 minutes. Mix is the garlic and sauté until fragrant, about 30 seconds. Add zucchini and lemon juice; reduce heat to medium-low and cook until zucchini is tender but not mushy, about 10-12 minutes. Cool to room temperature.
- 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.
- Preheat oven to 425°F. Line 2 large baking sheets with parchment paper. You can either roll out 1 dough disk to 1/8-inch thickness. Using 6-inch-diameter plate, cut out 3 dough rounds. Repeat with remaining dough. Place 3 dough rounds on each baking sheet. Or just make two larger galettes.
- Melt remaining 2 tablespoons butter. Spoon 1/2 cup filling into center of 1 dough round, leaving 1 1/4- to 1 1/2-inch border. Carefully fold up border, pleating dough edges to create round pastry with about 2 to 2 1/2 inches of exposed filling in center. Repeat with remaining filling and dough rounds.
- Brush crusts with melted butter. Drizzle any remaining melted butter over filling in centers. Sprinkle galettes with remaining 1/4 cup Parmesan cheese.
- Bake galettes 15 minutes. Reduce oven temperature to 375°F. Bake until crust is golden and filling is set and begins to brown, about 25 minutes longer. Run spatula under galettes to loosen. Let rest 5 minutes. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.
- It worked great using half ricotta and half cottage cheese.