EASY ZUCCHINI RICOTTA GALETTE
Galette is a term used in French cuisine to designate various types round or freeform crusty tarts. Often with a savory filling.
Ingredients
- 7 oz pie crust I use Pillsbury
- AP flour for work surface
- 1 cup ricotta cheese
- 2 lg eggs divided
- 2 Tbsp chopped fresh dill
- 1 clove garlic minced
- 1¾ tsp freshly ground black pepper divided
- 1-2 zucchinis (depending on size) thinly sliced
- 1 Tbsp extra-virgin olive oil
- 1 tsp salt
- ⅓ cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
- Lightly flour your work surface. Roll out the pie crust to about 10-inches. Then place on parchment lined baking sheet.
- In a mixing bowl, combine the ricotta, one egg, dill, garlic, and ¾ teaspoon pepper. Spread mixture evenly over the center area of the pie crust, while leaving open about 1½ inch border of crust around the edges.
- In another bowl, toss your thinly sliced zucchini with olive oil, salt and remaining pepper. Arrange the zucchini slices over the ricotta in a circular pattern or something that looks pleasing to the eye. Fold the edges of the dough up and toward the center, leaving the center mostly uncovered to expose your pretty filling and topping.
- Beat the remaining egg with 1 tablespoon of water and ightly brush the egg wash around the edges of the crust then sprinkle evenly with the Parmesan.
- Bake until crust is golden brown about 35 to 40 minutes. Let cool 10 minutes before serving.
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EASY ZUCCHINI RICOTTA GALETTE
Galette is a term used in French cuisine to designate various types round or freeform crusty tarts. Often with a savory filling.
Servings: 4
Ingredients
- 7 oz pie crust I use Pillsbury
- AP flour for work surface
- 1 cup ricotta cheese
- 2 lg eggs divided
- 2 Tbsp chopped fresh dill
- 1 clove garlic minced
- 1¾ tsp freshly ground black pepper divided
- 1-2 zucchinis (depending on size) thinly sliced
- 1 Tbsp extra-virgin olive oil
- 1 tsp salt
- ⅓ cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
- Lightly flour your work surface. Roll out the pie crust to about 10-inches. Then place on parchment lined baking sheet.
- In a mixing bowl, combine the ricotta, one egg, dill, garlic, and ¾ teaspoon pepper. Spread mixture evenly over the center area of the pie crust, while leaving open about 1½ inch border of crust around the edges.
- In another bowl, toss your thinly sliced zucchini with olive oil, salt and remaining pepper. Arrange the zucchini slices over the ricotta in a circular pattern or something that looks pleasing to the eye. Fold the edges of the dough up and toward the center, leaving the center mostly uncovered to expose your pretty filling and topping.
- Beat the remaining egg with 1 tablespoon of water and ightly brush the egg wash around the edges of the crust then sprinkle evenly with the Parmesan.
- Bake until crust is golden brown about 35 to 40 minutes. Let cool 10 minutes before serving.
