Zucchin & Squash Galette with Ricotta Cheese Filling
recipe and photo copied from http://www.takepart.com/photos/meatless-mondays
1 1/2 cup unbleached all-purpose flour (I used half whole wheat flour)
1/4 teaspoon salt
8 tablespoons butter, chilled
2 ounces cream cheese, chilled
1/4-1/2 cup of ice water
1 medium zucchini
1 medium yellow summer squash
1 clove of garlic
1 cup ricotta cheese
1 tablespoon honey
1 egg white
1 tablespoon fresh thyme
1/2 cup Parmesan
1/4 cup mozzarella
1 egg yolk
1 teaspoon water
1 tablespoon olive oil
Fresh basil (or whatever fresh herbs you have on hand)
In a food processor (or a medium bowl) combine flour and salt for
crust. Pulse (or cut) in butter. Once butter is mostly into small
chunks, pulse (or cut) in cream cheese. Once butter and cream cheese are
in pea-size pieces, pulse in 1/4 cup of water until dough begins to
come together (adding 1 tablespoon of water extra as needed.) Remove
from food processor and shape into a disc (without handling the dough
too much.) Wrap in plastic and place in refrigerator.
To make the filling, spread zucchini and squash onto several layers
of paper towels, sprinkle with salt, and let drain for 30 minutes.
After that time, gently blot the zucchini and squash—set
aside. (Snippet's note: For my second galette, I sliced the veggies
hours earlier and then put them in the refrigerator. I didn't pat them
dry again after taking them out of the refrigerator. This is important
to get all of the moisture out because it can make the galette crust
soggy as it cooks in the oven.)
For the ricotta mixture, whisk together ricotta, egg white, garlic, honey, thyme, and cheeses—set aside.
Preheat oven to 400˚. On a lightly floured surface, roll the pie
dough out to a 12-14" circle and transfer to a baking sheet covered in
parchment paper (you can also do an ungreased baking sheet but it wasn’t
easy to remove the final product).
Spread the ricotta filling evenly over the pie crust, leaving a 2"
border around the edge. Next, evenly arrange the zucchini/squash into an
overlapping pattern on top of the ricotta filling. Fold over the edges
of the crust, pleating as needed to make an even circle.
Combine the egg yolk/water and brush the outer edge of the crust.
Drizzle olive oil on top of the zucchini/squash and place in oven.
Bake galette until crust is golden brown and the cheese has puffed, somewhere between 35-45 minutes.
Remove from oven and sprinkle with basil. Cut into wedges and
serve. (This is great hot, room temperature, or even straight from the
refrigerator as a leftover!)