Ingredients
- 2 medium zucchini thinly sliced, about 2 ½ cups
- 2 ½ cups thinly sliced potato
- Flaky pastry block, defrosted
- ¾ cup ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
- 1 clove garlic, minced
- 1 tbsp olive oil
- 2 tsp fine lemon zest
- 1 tbsp lemon juice
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 1 egg yolk
Lemony Ricotta Summer Potato and Zucchini Galette
Method
- Sprinkle zucchini lightly with salt
- Transfer into a colander; drain for 15 minutes and pat dry with paper towels
- Preheat oven to 200°c
- Meanwhile, on a floured work surface, roll the dough out into a 30-35 cm round
- Transfer to prepared baking sheet
- For ricotta filling, in a medium bowl whisk together ricotta, Parmesan, mozzarella, garlic, 1 tsp of the olive oil, lemon zest, lemon juice, salt, and pepper
- Using a spatula, spread over dough, leaving a 3cm border
- Top with zucchini and thinly sliced potato rounds
- Drizzle with remaining olive oil
- Gently fold over pastry edge, pleating as necessary
- In a small bowl whisk egg yolk and 1 tsp
- water
- Lightly brush pastry edges with egg mixture
- Transfer galette to oven
- Bake 35 to 40 minutes or until edges are golden brown
- Sprinkle with fresh herbs (Italian parsley, dill, mint) if desired
- Serve warm or at room temperature
