Thursday, August 26, 2010

zucchini and ricotta galette

The E-man and I are going to The Brain this evening to meet up with newly-moved-to-Hamilton friend Cassel! In the meantime Erick is cleaning his very messy desk and I'm digesting our dinner...our dinner, which was DELICIOUS if I do say so myself.

I accidentally bought ricotta the other day - I made mushroomy pasta that called for brie, but for some reason I was thinking ricotta. Anyways, I needed to use the ricotta somehow. I bookmarked Smitten Kitchen's recipe for zucchini and ricotta galette awhile ago, and it was the perfect recipe. Oh my gosh, so SO so good. I followed her recipe almost to the tee - I just used whole wheat all purpose flour and accidentally put an egg yolk in the ricotta mixture, oh and I added paprika as well- and it turned out amazingly. Erick closed his eyes while he ate it. That means something, right?

You should make it. Now. It's easy. And so good and pretty looking.

Smitten Kitchen's Zucchini and Ricotta Galette

1/4 cups all purpose flour
1/4 tsp salt
1/2 cup cold unsalted butter, cut into pieces
1/4 cup sour cream
2 tsp lemon juice
1/4 cup water

1 large zucchini
1 tbsp plus 1 tsp olive oil
1 med garlic clove
1/2 cup ricotta cheese
1/2 cup grated parmesan
1/4 cup grated mozzarella
1 tsp paprika
some basil

1 egg yolk beaten with 1 tsp water

Dough: Whisk together flour and salt in a large bowl. Sprinkle bits of butter into the flour and using a pastry blender or a fork, cut it into small bits until the mixture resembles coarse meal. In small bowl, whisk together the sour cream, lemon juice, and water, and add this to the butter-flour mixture. With a wood spoon or spatula, mix in the liquid ingredients until large lumps form. Pat into a ball. Do not overwork the dough. Refrigerate for 1 hr.

Filling: Spread zucchini (cut into 1/4'' thick rounds) on 2 layers of paper towel. Sprinkle with 1/2 tsp salt and let drain for 30 minutes, then blot the tops of the zucchini with a dry paper towel. In a small bowl, whisk olive oil and garlic together, then set aside. In another bowl, mix ricotta, parmesan, mozzarella, and 1 tsp of the garlic-olive oil mixture together and season with salt and pepper. If you feel like including my mistake, mix in an egg yolk as well.

Prepare the galette: Preheat oven to 400 degrees. On a floured surface, roll the dough out into a 12 inch round. Transfer onto an ungreased baking sheet covered with parchment paper. Spread ricotta mixture evenly over the dough, leaving a 2 inch border. Lay the zucchini on the ricotta in a pretty way. Drizzle with remaining olive oil-garlic mixture. Fold the border over the filling. Brush crust with egg yolk glaze.

Bake until the cheese is puffed, the zucchini is slightly wilted, and the galette is golden brown, about 30 -40 minutes. Remove from oven and let stand for 5 minutes, then slide onto a serving plate. Garnish with basil. Enjoy!!

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