Zucchini and Ricotta Galette
Photo © Deb Perelman
- 1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill 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 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 beaten with 1 teaspoon water
- Produce
- Basil, leaves (1 tablespoon)
- Large or 2 small zucchinis (1)
- Cooking & Baking
- All-purpose flour (1 1/4 cups)
- Garlic clove, minced (about 1 teaspoon), medium (1)
- Olive oil (1 1/3 tablespoon)
- Salt (1/4 teaspoon)
- Drinks
- Ice water (1/4 cup)
- Lemon juice, fresh (2 teaspoons)
- Dairy
- Mozzarella (1/4 cup)
- Parmesan cheese, grated (1/2 cup)
- Ricotta cheese (1/2 cup)
- Sour cream (1/4 cup)
- Refrigerated
- Egg yolk beaten with (1)
- Other
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published June 29, 2010 (2 years ago).
241 people saved this recipe.
