It has been a while since my last post but this delicious savour galette needs a proper introduction :)
I have usually been making sweet galettes with apples, pears or other fruit but I’ve always been tempted to try a savoury version. So when I saw these colourful courgettes at the market I simply could not resist! The ricotta cheese mix really takes this galette to the next level and gives it a refined flavour. Plus (although maybe it doesn’t look like it) – it is a really filling dish. If you are a courgette lover like myself I urge you to give this recipe a go. Your taste buds will thank you! :) Enjoy!
- 1 1/4 cups (150g) whole wheat flour*
- 1/3 tsp fine sea salt
- 100g cold butter (unsalted) cut into cubes
- 1/2 egg or a drop of ice cold water
- 1 large or 2 small courgettes, sliced into about 5mm thick slices**
- 1 tablespoon olive oil
- 1 medium garlic clove (grated)
- 1/2 cup (about 125g) ricotta cheese
- 1/2 cup (about 40g) grated Parmesan cheese
- 1/4 cup (about 30g) shredded mozzarella
- Few sprigs of fresh thyme
- 1 egg yolk beaten with 1 tsp water
- To make the pastry add flour, salt and cubes of butter into a food processor. Pulse a few times until it resembles coarse crumbs. You can also do this by hand – just rub the flour & butter mixture with your fingers until the texture is crumbly. Next add half of the egg or a splash of ice cold water and bring the dough together into a ball. Pat it flat, wrap in cling film and chill for at least an hour. Important: try not to overwork the dough.
- To make the filling spread the courgette slices on paper towels, sprinkle with a bit of salt and leave it for about 30min. Next dab the courgette slices with fresh paper towel to remove all the moisture. In a small bowl mix the olive oil with garlic, set aside. In another bowl combine the ricotta, shredded mozzarella and Parmesan, add 1 teaspoon of the garlic & olive oil mixture and mix. Season with salt and pepper to taste.
- Preheat oven to 190°C. On a floured work surface roll the dough out until it’s about 30cm in diameter. Gently transfer it onto a baking sheet lined with baking paper. Spread ricotta cheese mix evenly over the dough, making sure to leave 2cm border. Starting at the outside edge - arrange the courgette slices on top of the cheese mix. Drizzle the remaining garlic & olive oil mixture on top and fold the pastry dough border over the filling. Sprinkle some fresh thyme over the galette and brush the top of the dough with egg yolk glaze.
- Bake the galette until golden brown for about 30 to 40min (depending on the oven). Once ready remove from the oven, let it cool slightly for a minute or two and slide onto a serving plate. Enjoy!
- *You can also use spelt or all-purpose flour
- ** I used half of green courgette and half of yellow one