This Zucchini Ricotta Galette has a creamy three-cheese filling and a simple homemade buttery pastry. This lovely galette takes 15 minutes to make!
– 1¼ cups all-purpose flour– ¼ teaspoon salt– 8 tablespoon butter– ¼ cup sour cream– 2 teaspoon lemon juice– 1 large zucchini– 1 tablespoon olive oil– 1 teaspoon garlic– ½ cup ricotta cheese– ½ cup Parmesan cheese– ¼ cup mozzarella– 1 teaspoon basil– 1 egg yolk
Ingredient
Mix flour and salt in a large bowl. Butter should be worked in with your hands until it resembles coarse flour.
1
Mix the sour cream, lemon juice, and water in a separate bowl and add to the flour mixture. Finger-mix until large lumps appear. Pat lumps into a ball and wrap in plastic.
2
Refrigerate 1 hour. Slice zucchini and place on paper towels to absorb moisture. Sprinkle salt and wait 30 minutes, then dry with a clean cloth.
3
Mix well. Heat the oven to 400°F. Roll cooled dough into a 12-inch circular on a floured surface. Transfer to a parchment-lined baking sheet.
4
Spread the ricotta mixture on the dough, leaving a 2-inch border. Starting at the outside, place zucchini slices in concentric circles on the ricotta.
5
Bake the galette for 35–45 minutes in the preheated oven until the pastry is golden brown and the zucchini is slightly scorched.
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6
Let the galette cool for 5 minutes before transferring it to a platter. Slice and serve!
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