Zucchini Ricotta Galette Recipe

Flour: The base of the dough, providing structure and texture.

Salt: Enhances the flavors of both the crust and the filling.

Butter: Cold and cubed, it creates a flaky, tender crust.

Ice water: Helps bind the dough together without warming the butter.

Zucchini: Thinly sliced, it adds a fresh, mild flavor and vibrant color.

Ricotta cheese: Provides a creamy, rich base for the filling.

Olive oil: Adds richness and helps blend the filling ingredients.

Garlic: Minced, it adds a savory depth to the filling.

Lemon zest: Offers a bright, citrusy note to enhance the flavors.

Pepper: Adds a hint of spice to balance the flavors.

When preparing the zucchini, it's crucial to ensure they are sliced uniformly thin. This not only helps them cook evenly but also allows them to meld beautifully with the ricotta mixture. To achieve this, use a mandoline slicer or a sharp knife, taking care to maintain consistent thickness. Additionally, after slicing, lightly salt the zucchini and let them sit for a few minutes. This draws out excess moisture, preventing the galette from becoming soggy. Pat them dry with a paper towel before arranging them over the ricotta mixture. This step enhances the texture and flavor of your galette.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making the crust heartier.

• all-purpose flour - Substitute with gluten-free flour blend: For a gluten-free option, use a blend that mimics the properties of all-purpose flour.

• unsalted butter - Substitute with coconut oil: Coconut oil can provide a similar fat content and texture, though it may add a slight coconut flavor.

• unsalted butter - Substitute with vegan butter: Vegan butter works well for a dairy-free alternative, maintaining the richness of the crust.

• zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it an excellent substitute.

• zucchini - Substitute with eggplant: Thinly sliced eggplant can provide a different but complementary flavor and texture.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese offers a similar creamy texture and mild flavor, though it may be slightly less smooth.

• ricotta cheese - Substitute with silken tofu: Silken tofu is a great vegan alternative, providing creaminess and protein.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor suitable for cooking.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and has a high smoke point, making it a good alternative.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish well.

• garlic - Substitute with garlic powder: Garlic powder provides a concentrated garlic flavor when fresh garlic is unavailable.

• lemon zest - Substitute with lime zest: Lime zest offers a similar citrusy brightness with a slightly different flavor profile.

• lemon zest - Substitute with orange zest: Orange zest can add a sweeter citrus note, altering the flavor subtly.

• Allow the zucchini ricotta galette to cool completely at room temperature before storing. This prevents condensation from forming, which can make the crust soggy.

• Wrap the galette tightly in plastic wrap or aluminum foil. For added protection, place it in an airtight container to maintain its freshness and prevent it from absorbing any unwanted odors from the fridge.

• Store the wrapped galette in the refrigerator for up to 3 days. The flavors will meld beautifully, making it even more delicious the next day.

• To reheat, preheat your oven to 350°F (175°C). Place the galette on a baking sheet and warm it for about 10-15 minutes, or until the crust is crisp and the ricotta filling is heated through.

• For freezing, first, ensure the galette is completely cool. Wrap it in a layer of plastic wrap followed by a layer of aluminum foil to prevent freezer burn.

• Label the wrapped galette with the date and contents, then place it in the freezer. It can be frozen for up to 2 months without losing its delightful flavors.

• When ready to enjoy, thaw the galette in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes, ensuring the zucchini and ricotta filling are warmed through and the crust is crisp.

• For an extra touch of freshness, consider adding a sprinkle of fresh herbs like basil or thyme after reheating, to enhance the flavors of the zucchini ricotta galette.

• Preheat your oven to 350°F (175°C). Place the galette on a baking sheet and cover it loosely with aluminum foil. Heat for about 10-15 minutes, or until the crust is crisp and the ricotta filling is warmed through. This method helps maintain the flaky texture of the crust and the creamy consistency of the ricotta.

• Use a skillet over medium heat for a quick stovetop method. Add a touch of olive oil to the pan and place the galette slices in. Cover with a lid to trap the heat and warm for about 5-7 minutes. This method gives the crust a nice, crispy bottom while gently warming the zucchini and ricotta.

• For a speedy option, use the microwave. Place a slice of the galette on a microwave-safe plate and cover it with a damp paper towel to prevent drying out. Heat on medium power for 1-2 minutes, checking to ensure it's heated evenly. While this method is quick, it may soften the crust more than other methods.

• If you have an air fryer, preheat it to 320°F (160°C). Place the galette inside and heat for about 5-8 minutes. The air fryer will help maintain the crispiness of the crust while ensuring the zucchini and ricotta are perfectly warmed.

• Oven: Used to bake the galette to a golden brown perfection at a consistent temperature of 400°F (200°C).

• Mixing bowl: Essential for combining ingredients like flour and salt, and for mixing the ricotta filling.

• Pastry cutter: Handy for cutting in the butter into the flour mixture until it resembles coarse crumbs.

• Plastic wrap: Used to wrap the dough and refrigerate it, allowing it to rest and firm up.

• Rolling pin: Necessary for rolling out the dough into a 12-inch circle on a floured surface.

• Baking sheet: Serves as the base for baking the galette, ensuring even heat distribution.

• Knife: Useful for thinly slicing the zucchini.

• Zester: Ideal for zesting the lemon, adding a fresh citrus note to the ricotta mixture.

• Garlic press: Convenient for mincing the garlic, enhancing the flavor of the filling.

• Measuring cups: Important for accurately measuring ingredients like flour and ricotta cheese.

• Measuring spoons: Used to measure smaller quantities of ingredients such as salt, olive oil, and lemon zest.

Prepare the dough in advance: Make the dough a day ahead and store it in the fridge. This allows you to focus on the filling when ready to bake.

Use a mandoline: Slice the zucchini quickly and evenly with a mandoline slicer to save time and ensure uniform cooking.

Pre-mix the filling: Combine the ricotta mixture ingredients ahead of time and store in the fridge. This reduces prep time on baking day.

Line the baking sheet: Use parchment paper on the baking sheet for easy transfer and cleanup, saving time on washing dishes.