Once again, apologize for the delay between posts. I honestly have three things built up to post about and I just haven't had the time/energy. But I am going to skip ahead and before writing about the other two I have done this past week and a half and write about what I made tonight because it was so good and I'm so proud!
I got this recipe off of the Smitten Kitchen blog. I have her cook book, love it, and I love the blog as well. My mom and I made one of her galettes out of the book so when I saw this one and had lots of zucchinis from my garden to use I just had to try it.
So of course I will post the link to the actual recipe at the bottom of this post, but pictured below are the ingredients. Crust: flour, salt, butter, sour cream, lemon juice, water, and an egg yolk wash before baking. Filling: Zucchini, ricotta, parmesan, mozzarella, olive oil, garlic, and basil.
First you put the flour in the freezer. Strange I know, but I did it for a little while and it worked. The recipe says 30 minutes, I did maybe 15 because I was anxious to get started and it worked out fine. After freezing, you whisk it together with the salt.
Take very cold butter and cut it into the flour mixture. Then you use a pastry cutter to turn the mixture into about a fine meal texture. Now I don't know about other beginning chefs out there, but I don't happen to have a pastry cutter in my baking supply arsenal. Never fear, use two knifes and cut like crazy until the butter is as small as you can get it and well covered in/mixed with flour.
Add the sour cream, lemon juice, and ice water together.
This is how the flour and butter mix looks after being cut.
All together now and form into a dough ball. Try not to work the dough too much and if everything doesn't get all incorporated no worries. Cover in plastic wrap and stick it in the fridge for an hour.
While waiting you can slice up your zucchinis. The recipe says 1/4" slices, no I did not get out a ruler. As long as they are relatively thin and the same size you'll be fine. Then lay it all out on several layers of paper towel and sprinkle evenly with salt. This is amazing. It draws the water out of the zucchini and then before you put them in the galette just blot it dry. Science is awesome. Sorry I forgot to take pictures of this step.
Mince up the garlic and whisk together with the olive oil.
Then mix together the cheeses. This was the only place a deviated from the recipe. I prefer mozzarella over Parmesan so I switched their amounts doing 1/4 cup Parmesan and 1/2 cup mozzarella. Mix it all together with a tablespoon of the olive oil and garlic.
Once the dough is done in the fridge, you roll it out into a roughly 12" round. Doesn't have to be perfect, mine sure wasn't.
Carefully transfer that to a baking sheet and then put everything together! First the cheese mixture, leaving a couple inches around the outside.
Then "shingle" the zucchinis. This basically means you layer them so they all overlap with each other a bit. Douse that in the rest of the oil/garlic and then fold the outer crust over the inside leaving a hole in the center. You will have to pleat the dough to make it lay flat.
Make a little egg yolk and water mix.
Coat the dough in it and bake! The recipe says 30-40 minutes, I barely needed 30.
Slice up some basil while you wait to sprinkle over the top once it comes out of the oven .
Yay! Looks fantastic. Let cool on the pan for 5 minutes and then remove to serve!
My roommates and I shared this great dinner with a beautiful salad made by Alyssa and cupcakes made by Phong!
So proud of myself! This was so delicious. The blend of flavors is perfect and the crust is buttery and flaky, more like a croissant then a pie.
Yay! Yay! Can't even express how excited I am that this turned out well.
Here is the link to the original post: http://smittenkitchen.com/blog/2010/06/zucchini-and-ricotta-galette/
I promise to write soon about the other two recipes that I skipped to write this one!
As always, thanks for reading and check back soon.
-Liz
I got this recipe off of the Smitten Kitchen blog. I have her cook book, love it, and I love the blog as well. My mom and I made one of her galettes out of the book so when I saw this one and had lots of zucchinis from my garden to use I just had to try it.
Amazing!
So of course I will post the link to the actual recipe at the bottom of this post, but pictured below are the ingredients. Crust: flour, salt, butter, sour cream, lemon juice, water, and an egg yolk wash before baking. Filling: Zucchini, ricotta, parmesan, mozzarella, olive oil, garlic, and basil.
First you put the flour in the freezer. Strange I know, but I did it for a little while and it worked. The recipe says 30 minutes, I did maybe 15 because I was anxious to get started and it worked out fine. After freezing, you whisk it together with the salt.
Take very cold butter and cut it into the flour mixture. Then you use a pastry cutter to turn the mixture into about a fine meal texture. Now I don't know about other beginning chefs out there, but I don't happen to have a pastry cutter in my baking supply arsenal. Never fear, use two knifes and cut like crazy until the butter is as small as you can get it and well covered in/mixed with flour.
Add the sour cream, lemon juice, and ice water together.
This is how the flour and butter mix looks after being cut.
All together now and form into a dough ball. Try not to work the dough too much and if everything doesn't get all incorporated no worries. Cover in plastic wrap and stick it in the fridge for an hour.
While waiting you can slice up your zucchinis. The recipe says 1/4" slices, no I did not get out a ruler. As long as they are relatively thin and the same size you'll be fine. Then lay it all out on several layers of paper towel and sprinkle evenly with salt. This is amazing. It draws the water out of the zucchini and then before you put them in the galette just blot it dry. Science is awesome. Sorry I forgot to take pictures of this step.
Mince up the garlic and whisk together with the olive oil.
Then mix together the cheeses. This was the only place a deviated from the recipe. I prefer mozzarella over Parmesan so I switched their amounts doing 1/4 cup Parmesan and 1/2 cup mozzarella. Mix it all together with a tablespoon of the olive oil and garlic.
Once the dough is done in the fridge, you roll it out into a roughly 12" round. Doesn't have to be perfect, mine sure wasn't.
Carefully transfer that to a baking sheet and then put everything together! First the cheese mixture, leaving a couple inches around the outside.
Then "shingle" the zucchinis. This basically means you layer them so they all overlap with each other a bit. Douse that in the rest of the oil/garlic and then fold the outer crust over the inside leaving a hole in the center. You will have to pleat the dough to make it lay flat.
Make a little egg yolk and water mix.
Coat the dough in it and bake! The recipe says 30-40 minutes, I barely needed 30.
Slice up some basil while you wait to sprinkle over the top once it comes out of the oven .
Yay! Looks fantastic. Let cool on the pan for 5 minutes and then remove to serve!
My roommates and I shared this great dinner with a beautiful salad made by Alyssa and cupcakes made by Phong!
So proud of myself! This was so delicious. The blend of flavors is perfect and the crust is buttery and flaky, more like a croissant then a pie.
Yay! Yay! Can't even express how excited I am that this turned out well.
Here is the link to the original post: http://smittenkitchen.com/blog/2010/06/zucchini-and-ricotta-galette/
I promise to write soon about the other two recipes that I skipped to write this one!
As always, thanks for reading and check back soon.
-Liz
