Zucchini Ricotta Galette

Name: Zucchini Ricotta Galette
Total time: 60 min
Ingredients: 1¼ cups all-purpose flour (chilled in the freezer for 30 minutes); ¼ cup sour cream; 1 tablespoon olive oil; 1 teaspoon garlic (minced, roasted, fresh works as well); ½ cup ricotta cheese; ½ cup Parmesan cheese (grated); ¼ cup mozzarella cheese; 1 teaspoon dried basil; ¼ teaspoon salt; 8 tablespoons butter (cold, unsalted, cut into pieces, and chilled again); 2 teaspoons fresh lemon juice; ¼ cup ice water; 1 large zucchini (or 2 smaller ones, sliced into 1/4 inch thick rounds); 1 egg yolk (for brushing)

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Laura and I spent the afternoon in my kitchen, sipping iced tea and catching up while preparing the galette. The process was just as enjoyable as the end

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Ingredients

1¼ cups all-purpose flour (chilled in the freezer for 30 minutes)
¼ cup sour cream
1 tablespoon olive oil
1 teaspoon garlic (minced, roasted, fresh works as well)
½ cup ricotta cheese
½ cup Parmesan cheese (grated)
¼ cup mozzarella cheese
1 teaspoon dried basil
¼ teaspoon salt
8 tablespoons butter (cold, unsalted, cut into pieces, and chilled again)
2 teaspoons fresh lemon juice
¼ cup ice water
1 large zucchini (or 2 smaller ones, sliced into 1/4 inch thick rounds)
1 egg yolk (for brushing)

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