Zucchini, Garlic and Ricotta Galette

Ok guys. I made a galette, because I was so inspired by The Kitchn post I found which featured gluten free pastry dough. And because I really love a good crust.

Don’t be afraid of the galette, it is a tart without a frame. It is supposed to be rustic – which I wholeheartedly embraced. I also had to use up the gigantic zucchini that was sitting in my kitchen for a week. And though I love zucchini, I have been bombarded by zucchini all summer. I needed a new way to serve it to my family so they wouldn’t through their plates at me.

Enter the Zucchini, Garlic and Ricotta Galette.

It was perfect; mild, light and just a touch of garlic to round it out. My family loved it. And when paired with some grilled chicken breast, it was a really simple (but impressive) meal!

I actually made two galettes, and the fancier version will be posted on Oleander & Palm next week. If this galette is an ode to the fading summer months – the one featured on O&P is a welcome embrace to Fall produce!

Zucchini, Garlic and Ricotta Galette - Fern & Fog
Zucchini, Garlic and Ricotta Galette - Fern & Fog

Zucchini, Garlic and Ricotta Galette

Serves 6

Gluten Free Blackbird Bakery Pate Brissee (Short Crust) Allow some time to chill this crust for at least 2 hours or for up to 2 days.  I made mine in advance which really helped when prepping this meal on a week night. 

You can always swap out this dough with your own pie or pastry crust recipe of choice

3/4 cup plus 2 tablespoons tapioca flour

3/4 cup cornstarch

1/4 cup plus 2 tablespoons glutinous rice flour (sweet rice flour)

1/4 cup sorghum flour

1/4 teaspoon kosher salt

1 1/2 teaspoons guar gum

1 cup (2 sticks) cold unsalted cultured butter, diced

3 eggs beaten

Filling:

1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds

1 tablespoon plus 1 teaspoon olive oil

1 medium garlic clove, minced (about 1 teaspoon)

1/2 cup ricotta cheese

1/2 cup (about 1 ounce) grated Parmesan cheese

1/4 cup (1 ounce) shredded mozzarella

1 tablespoon slivered basil leaves

1 egg yolk plus 1 teaspoon water for brushing

Prepare the dough: In a stand mixer with the paddle attachment, add all the dry ingredients and mix to combine. Add the butter and mix on the lowest speed until the mixture looks like course bread crumbs. Add the eggs and mix on high until the dough turns in on itself and forms a ball. Turn the dough onto a counter that has been dusted with tapioca flour and knead for three turns. Divide in two and smooth each section into round disks. Cover with plastic wrap and refrigerate for at least 2 hours or for up to 2 days.

Prepare the Galette

Preheat oven to 400 degrees.

Slice your zucchini and spread over a towel, sprinkle with salt to draw out the water. Wait about 30 minutes (this way your galette won’t be too moist) Pat dry with another towel. In a small bowl mix the garlic and olive oil, set aside. Mix the ricotta, parmesan and mozzarella in another separate bowl. Add one tablespoon of the garlic and olive oil mixture and season with salt and pepper to taste.

Unwrap dough, and roll into a 14-inch circle on a lightly floured surface. Place dough on a baking sheet lined with parchment paper. Spread ricotta mixture over dough, leaving a 2-inch border. Arrange zucchini slices alternately, slightly overlapping, in a circular pattern over ricotta mixture. Drizzle the remaining garlic and oil mixture over the top of the zucchini. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover squash). In a small bowl, whisk together 1 teaspoon water and egg white. Brush dough edges with egg white mixture. Bake at 400° for 40 minutes or until golden brown. Cool 5 minutes; sprinkle with basil. Cool an additional 15 minutes. Cut into wedges.

Grab a glass of wine and be prepared to be impressed with yourself!