Zucchini Lemon Ricotta Galette

Crust

I put the dry ingredients into the Cuisinart and pulse the flour and salt a few times. Add the cut up cubes of butter and pulse a few times until combined.

Add 4 tablespoons ice water, 1 tablespoonful at a time, 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. Can be made 2 days ahead. Keep chilled. Let stand at room temperature 15 minutes before rolling out.

Make the zucchini and Ricotta filling

Shredding The Zucchini

I used three zucchini’s from my garden and grated them using my Cuisinart food processor! I you don’t have a Cuisinart you can use a grater and grate the zucchini.

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