Jo Cooks· by Joanna Cismaru★ 4.6 (35)

Zucchini Ricotta Galette

Name: Zucchini Ricotta Galette
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Cuisine: french
Ingredients: 1¼ cups all-purpose flour (chilled in the freezer for 30 minutes); ¼ teaspoon salt; 8 tablespoon butter (cold unsalted, cut into pieces and chill again (1 stick)); ¼ cup sour cream; 2 teaspoon lemon juice (fresh); ¼ cup ice water; 1 large zucchini (or 2 smaller ones, sliced into 1/4 inch thick rounds); 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 (mozzarella); 1 teaspoon basil (dried); 1 egg yolk (for brushing)

Nutrition Facts

Per serving · recipe makes 6 · 1h total

Servings

Calories

18% of a 2,000 cal day

369KCAL

Protein

9g19%

% DAILY VALUE

Total Fat26g

33%

Saturated14g

72%

Unsaturated12g

—

Total Carbs25g

Fiber1g

Total Sugars2g

—

incl. Added Sugars0g

Starch22g

—

Sodium317mg

14%

% Daily Value is based on a 2,000 calorie day.

Zucchini ricotta galette features flaky pastry wrapped around creamy ricotta, tender zucchini, and fresh basil. It looks impressive but is simple to make, perfect for a light summer dinner.

Ingredients

6 SERVINGS

1¼ cupsall-purpose flour
¼ tspsalt
8 tbspbutter — unsalted, cold, 1 stick
¼ cupsour cream
2 tsplemon juice — fresh
¼ cupice water
1large zucchini — or smaller zucchini
1 tbspolive oil
1 tspgarlic — fresh, minced, roasted
½ cupricotta cheese
½ cupParmesan cheese — grated
¼ cupmozzarella
1 tspbasil (dried)
1egg yolk

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

1h total

Read the method on Jo CooksJoanna Cismaru’s original page

Made this?

Mark it made so your Library keeps track, and say if it’s a keeper — that tunes your Home feed.

mainfrench

Nutrition is estimated by Chive from the ingredients above, per serving.

Report a problem with this recipe