Last night Jordan and I went to an authentic street food Italian restaurant and before I knew it I was grabbing his piada (it's like an italian wrap) out of his hand to take a bite of it! Sure, I didn't love how spicy it was, but I have to admit it tasted great! Sometimes I surprise myself. Maybe it's the pregnancy changing my taste buds or something!
Jordan's mom found the recipe to this zucchini and ricotta galette and he has been begging me to make it. I won't lie, it took me a while to make it because of my own hesitance towards the two main ingredients: cheese and zucchini. I persevered and had a lot of fun making this galette! Filled with three types of cheese and zucchini, surrounded by a flaky crust, this galette is definitely a unique treat that you need to try! And YES I tried it as well! Jordan was quite proud. Enjoy!
1 1/4 cups flour, chilled in freezer for 30 minutes
1/4 teaspoon salt
8 tablespoons cold, unsalted butter, cut into pieces and chilled again
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water
1 large or 2 small zucchinis, sliced into 1/4 inch rounds
1 tablespoon plus 1 teaspoon olive oil
1 med garlic clove, minced
1/2 cup ricotta cheese
1/2 cup grated parmesan
1/4 cup shredded mozzarella
1 tablespoon slivered basil leaves
1 egg yolk beaten with 1 teaspoon water
Make dough by whisking together the flour and salt in a large bowl. With a pastry blender, cut in butter until the mixture resembles coarse meal, with the pieces of butter no larger than the size of tiny peas.
In a small bowl, combine sour cream, lemon juice, and water. Add to the butter-flour mixture and with fingertips or wooden spoon, mix in the liquid until large lumps form. Gently pat the lumps into a ball, making sure to not overwork the dough! Cover with plastic wrap and refrigerate for 1 hour.
Thirty minutes into refrigerating the dough, slice the zucchinis and spread out over several layers of paper towels. Sprinkle with 1/2 teaspoon of salt and let drain for 30 minutes. When it is time to use the zucchinis, blot the tops dry with a paper towel.
In a small bowl, whisk together olive oil and garlic, set aside.
In another bowl, mix the ricotta, parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.
Preheat oven to 400 degrees. On a lightly floured surface, roll the dough out into a 12-inch round. Transfer to a baking sheet lined with parchment paper. Spread the ricotta mixture evenly over the bottom of the dough, leaving a two-inch border. Place the zucchini in concentric circles starting at the outside edge. Drizzle the remaining olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.
Bake for 30-40 minutes, until cheese is puffed and the galette is golden brown! Remove from the oven, sprinkle with basil and let stand for 5 minutes. Cut into wedges and serve hot. Enjoy!