Cheesy Zucchini and Ricotta Galette with Dill and Parmesan
Buttery pastry cradles creamy ricotta with zucchini ribbons, finished up with sprigs of dill and plenty of Parmesan for a bright, homey tart.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Cutting board
- Pastry brush
- Fork
- Spoon
- Measuring spoon
- Rolling pin
- Measuring cup
- Plate
Ingredients
- 1 large zucchini, sliced really thin
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 35 grams Parmesan cheese, freshly grated
- 1 tablespoon water, to mix with egg
- 250 grams ricotta cheese
- 2 large eggs
- 2 tablespoons dill, chopped small and fresh
- 1 clove garlic, chopped tiny
- 1 3/4 teaspoons ground black pepper, used at different times
- A sprinkle of all-purpose flour, for dusting
- 1 ready-made pie crust (about 200 grams)
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