Zucchini and Ricotta Galette

Please raise your hand if you have heard of, cooked or eaten a galette.  If your hand is up, congratulations!  Your culinary education is much better than mine.  (And you may put your hands down – thanks for playing!)

Until a few days ago, I had never heard of a galette, so I had no idea what I had been missing.  I was browsing In Her Chuck’s CSA link party for the week (thanks again – I love checking out all the links!), clicked on a couple things, and eventually came to a link for this recipe from Smitten Kitchen for Zucchini and Ricotta Galette. 

A galette can be described as a cross between a free form tart and a pizza.  Apparently, they can be sweet or savory.  And , I now know, they are also delicious.

Now, I won’t tell you it’s a super easy recipe.  It’s not super difficult either, but it does have a lot of steps.  First you make the pastry dough, then refrigerate the dough.  Then  prep the zucchini, then mix the cheese filling, then roll out the dough, then put it all together – and THEN, you have to smell it cooking for 30 – 40 minutes before you can cut a big piece and eat it!

But the end result is so very worth it.

I took one bite of this and fell in love with the galette.  Yes, I have a new favorite recipe (again – I appear to have recipe committment issues).  The pastry dough is light and flaky, and the cheese filling was creamy and delicious.  I used both green and yellow zucchini both because that’s what I got in my CSA box, and because it’s pretty!

Hmmm… the rest of the galette is still sitting in the kitchen…I think I may go back for a second helping!

Advertisement