LEMON RICOTTA ZUCCHINI GALETTE

 

This Lemony Galette is everything you want to brighten

up your kitchen on a beautiful Spring day!

A lemony Zucchini Galette is made with creamy three-cheese

 filling and and incredibly easy buttery pastry!

Absolutely Delicious!

While this galette look gorgeous, it requires just 15 minutes to prep.

Close your eyes, take a bite of this cheesy Galette, and you will be transported

to a cafe in France with the warm wind blowing through your hair.

Thinly slice up 2 medium zucchini and sprinkle them with salt.

Transfer the zucchini to a colander to drain for about 15 minutes.

Pat dry with a paper towel.

The key to a successful Galette is a filling that doesn't become dry

while baking. Salting the squash helps remove water

so you don't end up with a soggy crust!

For the Galette crust :)

Yes, you can go homemade if you want because it's your Galette :)

On a large piece of lightly floured parchment paper, roll the pie dough

to a 12-inch circle. Transfer parchment and dough

to a large baking sheet and then set it aside.

For Ricotta filling...

In a medium bowl add 3/4 cup of you favorite Ricotta cheese.

To the Ricotta add in...

!/2 cup of grated Parmesan cheese.

1/4 cup of shredded Mozzarella cheese.

1 clove of minced garlic.

Run outside and grab two lemons off your tree (or your neighbor's).

Zest of one whole lemon into the bowl.

The juice of one lemon right into the bowl.

Crack in one egg yolk and pour 1 tablespoon of 

olive oil into the mixture.

Little salt & pepper to taste.

I am a Pepper girl so I added a lot :)

Now WHISK away till the mixture is all combined.

Smells so Lemony right now!

Grab The Zucchini and Grab The Ricotta.

Using a spatula spread the the cheese over the dough

leaving a 1 1/2 inch border.

Top with the squash rounds in any design you like.

Ta Da!

In a small bowl whisk one egg and a tsp. of water.

Gently fold over the pasty edges, pleating as necessary.

Brush the side of the dough with the egg yolk and a

drizzle of olive oil over the top.

Bake the galette in a 400 degree oven for about 35 to 40

minutes until edges are golden brown.

My timer is set...

My Lemon Ricotta Zucchini Galette is done.

While the Galette cools for a second whip up a

Centerpiece!

Slide this Galette onto a pretty serving board 

because it's time to eat!

 Pour the Champagne Please!

This flaky crust and savory Galette can be served in a fat wedge

as a main course or in smaller slices as a first course.

Galette can also be served in thin slices as an hors d'oeuvres.

However it's served, it's sure to be enjoyed by all.

We served our Galette in a big wedge as a main course

with a side of Champagne!

Do you know that song "Just The Two Of Us" ?

Please have a bite. 

It's rude to eat in front of you :)

We have leftovers to enjoy for later.

Did you know a Galette tastes great piping hot or at room temp.

Enjoy!

P.S.

What is a Galette?

A Galette is different from a quiche or a tart. A Galette does not require

a custard filling or any special pans. It's simply a rustic, versatile

free form tart that can be filled with almost anything!

Have you ever tried a Fruit Galette because it's yummy too.

Go Get Your Galette!