Zucchini and Mozarella Galette

 

The pastry recipe i used was a minor revelation. Having made many a pastry/pie crust in my time, the standard Gourmet mag ratio of 1 1/4 c flour to 1 stick butter with a 1/4-1/3 c drizzle of ice water ratio was always my go-to more for convenience (as those ratios are easy to remember) as my moderate success with it. I've tried the CI vodka recipe, but can't say the results are that much different than this tried and true ratio.

 

I had some light cream in the fridge so I decided to use that instead of ice water. Intuitively I knew it would contribute to a flakier more tender and indeed it did. I'm not sure why it's not more common place, maybe there is a scientific reason to use ice water. i have to admit the crust was very tender and I wonder if even a little water is required to develop some glutin and thus structure.

In any case, i was very happy with the result. I've always loved the idea of a galette - rustic, homey and oh so French - but for whatever reason always went for the full on pie, quiche or whatever. This was so easy and speedy to put together, I hope to make this part of the regular rotation.

Recipe adapted heavily from Smitten Kitchen
For the pastry:
1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter
1/4 cup sour cream light cream
2 teaspoons fresh lemon juice
1/4 cup ice water
Filling:
1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds
1 tablespoon plus 1 teaspoon olive oil
1 medium garlic clove, minced (about 1 teaspoon)
1/2 cup (about 1 ounce) grated Parmesan cheese
1/4 cup (1 ounce) shredded mozzarella
1 tablespoon slivered basil leaves
Glaze:
1 egg yolk beaten with 1 teaspoon water


Make dough: Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
Make filling: Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.
Prepare galette: Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later). Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.
Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.