Go Back
Zucchinie lemon ricotta galette

How to make Zucchini Lemon Ricotta Galette

Flaky butter crust filled with shredded zucchini and lemon ricotta cheese! This will melt in your mouth!
Print Recipe Pin Recipe
Course Main Course
Cuisine American, Italian

Ingredients
  

  • CRUST
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup 1 1/2 sticks chilled unsalted butter, cut into 1/2-inch cubes
  • 4 tablespoons or more ice water
  • FILLING
  • 5 2/3 cups coarsely grated zucchini about 1 1/3 pounds
  • 1 1/4 teaspoons salt divided
  • 4 tablespoons butter divided
  • 4 teaspoons extra-virgin olive oil
  • 1 cup finely chopped onion
  • 1 small garlic clove minced
  • 2 teaspoons fresh lemon juice
  • 1 1/4 cups ricotta cheese OR Cottage Cheese
  • 1/3 cup plus 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 teaspoons finely grated lemon peel
  • 1/2 teaspoon ground black pepper

Instructions
 

  • RECIPE PREPARATION CRUST
    Add flour and salt to cuisinart bowl, pulse a few times to combine. Add butter into flour mixture and process until coarse meal forms. Add 4 tablespoons ice water, 1 tablespoonful at a time, stirring until dough forms moist clumps, and adding more water by teaspoonfuls as needed if dough is too dry. Form dough into 2 balls; flatten each into disk. Wrap in plastic wrap and chill at least 30 minutes. DO AHEAD Can be made 2 days ahead. Keep chilled. Let stand at room temperature 15 minutes before rolling out.
    FILLING
    Place zucchini in colander set over large bowl. Sprinkle with 3/4 teaspoon salt and toss to coat. Let drain 30 minutes. Working in batches, squeeze zucchini in kitchen towel to remove as much liquid as possible.
    Melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add onion and sauté until soft and translucent, about 7 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add zucchini and lemon juice; reduce heat to medium-low and cook until zucchini is tender, stirring occasionally, about 12 minutes. Cool to room temperature.
    Whisk ricotta cheese, 1/3 cup Parmesan, egg, lemon peel, 1/2 teaspoon pepper, and remaining 1/2 teaspoon salt in medium bowl. Stir in cooled zucchini mixture.
    Preheat oven to 425°F. Line 2 large baking sheets with parchment paper. Roll out 1 dough disk to 1/8-inch thickness. Using 6-inch-diameter plate, cut out 3 dough rounds. OR (make two larger galettes) Repeat with remaining dough. Place 3 dough rounds on each baking sheet.
    Melt remaining 2 tablespoons butter. Spoon 1/2 cup filling into center of 1 dough round, leaving 1 1/4- to 1 1/2-inch border. Carefully fold up border, pleating dough edges to create round pastry with about 2 to 2 1/2 inches of exposed filling in center. Repeat with remaining filling and dough rounds. Brush crusts with melted butter. Drizzle any remaining melted butter over filling in centers. Sprinkle galettes with remaining 1/4 cup Parmesan cheese. Sprinkle lightly with a little kosher salt.
    BAKING
    Bake galettes 15 minutes. Reduce oven temperature to 375°F. Bake until crust is golden and filling is set and begins to brown, about 25 minutes longer. Run spatula under galettes to loosen. Let rest 5 minutes. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.
    Serve individual galettes hot or at room temperature.
Keyword Galette, zucchini