Individual Zucchini, Lemon, And Ricotta Galettes
Serves: 2
Mohammad Wiegand
1 January 1970
Based on User reviews:
56
Spice
52
Sweetness
49
Sourness
36
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cups
All-Purpose Flour1.25 tsps
Salt (divided)5.666667 cups
Zucchini (coarsely grated about 1 1/3 pounds)4 tbsps
Butter (divided)4 tsps
Extra-Virgin Olive Oil1 cup
Onion (finely chopped)1 small
Garlic (clove, minced)2 tsps
Lemon Juice (fresh)1.25 cups
Ricotta Cheese1 cup
Grated Parmesan Cheese1 large
Egg2 tsps
Lemon Peel (finely grated)1 tsp
Ground Black PepperDirections:
1
For crust: Whisk flour and salt in medium bowl
2
Using fingertips, rub butter into flour mixture until coarse meal forms
3
Add 4 tablespoons ice water, 1 tablespoonful at a time, stirring until dough forms moist clumps, and adding more water by teaspoonfuls as needed if dough is too dry
4
Form dough into 2 balls; flatten each into disk
5
Wrap in plastic wrap and chill at least 30 minutes
6
DO AHEAD: Can be made 2 days ahead
7
Keep chilled
8
Let stand at room temperature 15 minutes before rolling out
9
Whisk flour and salt in medium bowl
10
Using fingertips, rub butter into flour mixture until coarse meal forms
11
Add 4 tablespoons ice water, 1 tablespoonful at a time, stirring until dough forms moist clumps, and adding more water by teaspoonfuls as needed if dough is too dry
12
Form dough into 2 balls; flatten each into disk
13
Wrap in plastic wrap and chill at least 30 minutes
14
DO AHEAD: Can be made 2 days ahead
15
Keep chilled
16
Let stand at room temperature 15 minutes before rolling out
17
For filling: Place zucchini in colander set over large bowl
18
Sprinkle with 3/4 teaspoon salt and toss to coat
19
Let drain 30 minutes
20
Working in batches, squeeze zucchini in kitchen towel to remove as much liquid as possible
21
Melt 2 tablespoons butter with oil in heavy large skillet over medium heat
22
Add onion and sauté until soft and translucent, about 7 minutes
23
Add garlic and sauté until fragrant, about 30 seconds
24
Add zucchini and lemon juice; reduce heat to medium-low and cook until zucchini is tender, stirring occasionally, about 12 minutes
25
Cool to room temperature
26
Whisk ricotta cheese, 1/3 cup Parmesan, egg, lemon peel, 1/2 teaspoon pepper, and remaining 1/2 teaspoon salt in medium bowl
27
Stir in cooled zucchini mixture
28
Preheat oven to 425°F
29
Line 2 large baking sheets with parchment paper
30
Roll out 1 dough disk to 1/8-inch thickness
31
Using 6-inch-diameter plate, cut out 3 dough rounds
32
Repeat with remaining dough
33
Place 3 dough rounds on each baking sheet
34
Melt remaining 2 tablespoons butter
35
Spoon 1/2 cup filling into center of 1 dough round, leaving 1 1/4- to 1 1/2-inch border
36
Carefully fold up border, pleating dough edges to create round pastry with about 2 to 21/2 inches of exposed filling in center
37
Repeat with remaining filling and dough rounds
38
Brush crusts with melted butter
39
Drizzle any remaining melted butter over filling in centers
40
Sprinkle galettes with remaining 1/4 cup Parmesan cheese
41
Sprinkle lightly with fleur de sel
42
Bake galettes 15 minutes
43
Reduce oven temperature to 375°F
44
Bake until crust is golden and filling is set and begins to brown, about 25 minutes longer
45
Run spatula under galettes to loosen
46
Let rest 5 minutes
47
Do ahead Can be made 4 hours ahead
48
Let stand at room temperature
49
Serve individual galettes hot or at room temperature
50
A type of sea salt; available at some supermarkets and at specialty foods stores
51
Place zucchini in colander set over large bowl
52
Sprinkle with 3/4 teaspoon salt and toss to coat
53
Let drain 30 minutes
54
Working in batches, squeeze zucchini in kitchen towel to remove as much liquid as possible
55
Melt 2 tablespoons butter with oil in heavy large skillet over medium heat
56
Add onion and sauté until soft and translucent, about 7 minutes
57
Add garlic and sauté until fragrant, about 30 seconds
58
Add zucchini and lemon juice; reduce heat to medium-low and cook until zucchini is tender, stirring occasionally, about 12 minutes
59
Cool to room temperature
60
Whisk ricotta cheese, 1/3 cup Parmesan, egg, lemon peel, 1/2 teaspoon pepper, and remaining 1/2 teaspoon salt in medium bowl
61
Stir in cooled zucchini mixture
62
Preheat oven to 425°F
63
Line 2 large baking sheets with parchment paper
64
Roll out 1 dough disk to 1/8-inch thickness
65
Using 6-inch-diameter plate, cut out 3 dough rounds
66
Repeat with remaining dough
67
Place 3 dough rounds on each baking sheet
68
Melt remaining 2 tablespoons butter
69
Spoon 1/2 cup filling into center of 1 dough round, leaving 1 1/4- to 1 1/2-inch border
70
Carefully fold up border, pleating dough edges to create round pastry with about 2 to 21/2 inches of exposed filling in center
71
Repeat with remaining filling and dough rounds
72
Brush crusts with melted butter
73
Drizzle any remaining melted butter over filling in centers
74
Sprinkle galettes with remaining 1/4 cup Parmesan cheese
75
Sprinkle lightly with fleur de sel
76
Bake galettes 15 minutes
77
Reduce oven temperature to 375°F
78
Bake until crust is golden and filling is set and begins to brown, about 25 minutes longer
79
Run spatula under galettes to loosen
80
Let rest 5 minutes
81
Do ahead Can be made 4 hours ahead
82
Let stand at room temperature
83
Serve individual galettes hot or at room temperature
84
A type of sea salt; available at some supermarkets and at specialty foods stores
85
A type of sea salt; available at some supermarkets and at specialty foods stores