Courgette, Ricotta and Basil Galette Recipe
This savoury galette recipe is filled with a slow-cooked courgette and ricotta base, then topped with sliced courgettes, toasted pine nuts, fresh basil and lemon to finish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Food processor
- Rolling pin
- Oven
- Stove
- Saucepan
- Baking sheet
- Parchment paper
- Plastic wrap
- Chef's knife
- Cutting board
- Spoon
- Spatula
- Refrigerator
Ingredients
- 350g of plain flour
- 1 tsp salt
- 100g of unsalted butter, chilled and cubed
- 1 egg
- 80ml of ice cold water
- 3 courgettes
- 50g of pine nuts
- 1 bunch of basil
- 100g of ricotta
- 50ml of double cream
- 2 garlic cloves, finely grated
- salt
- olive oil
- lemon juice
- 1 courgette
- 1 tbsp of pine nuts
- Maldon salt
- extra virgin olive oil
- freshly ground black pepper
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