Sun-Dried Tomato Ricotta Zucchini Galette
Ingredients
Units
Scale
CRUST
- 1 cup all-purpose flour
- 1/2 cup einkorn flour (another type of grain, whole wheat pastry flour or more AP would work the same)
- 1 teaspoon salt
- 10 tablespoons unsalted european butter, cubed and chilled
- 1/4–1/3 cup ice water
FOR THE RICOTTA
- 1 cup ricotta cheese
- 1/3 cup sun-dried tomato pesto
- 1 egg
FOR ASSEMBLING
- 2 medium zucchinis, thinly sliced
- flaky salt
- freshly ground black pepper
- 2 tablespoons grated parmesan
- 1 yolk, beaten
Instructions
PASTRY CRUST
- In a food processor combine all the ingredients except for the water.
- Slowly pulse and pour in the water at the same time until a dough begins to form leave small pea-sized chunks of butter visible in the dough
- Dump the dough onto a clean surface and mold it into a think uniform disk.
- Cover the dough and place it in the fridge for at least 2-3 hours or ideally overnight before flouring your work surface and rolling the dough out to a fourth inch thick.
- Place the rolled-out dough onto a baking tray and place it back into the fridge to allow the butter to re-chill while working on the filling.
FILLING
Stir together the ricotta, egg, and pesto until combined!
Assemble
- Preheat the oven to 400 F
- Flour a clean surface and roll out the pastry crust until it’s about 1/4 inch thick.
- Add the ricotta mixture to the center and spread out in an even layer leaving about an inch of border.
- Add the thin slices of zucchini on top of the filling and pinch oven the remaining border to make a crust
- Take the egg yolk and brush it on the crust, drizzle the top with olive oil, adding the flaky salt and pepper and freshly grated parmesan
- Bake the oven in for about 30 minutes or until golden brown and the zucchini ever so slightly crinkles. Let the galette cool for a few moments before cutting a slice, enjoy!
