Zucchini, Ricotta and Gruyere Galette Recipe

Instructions

1. 1

   In the bowl of a food processor (using steel blade) mix together the flour, sugar and salt. Add the chilled butter and pulse until the butter is evenly distributed but still in large chunks. Add the water through the feed tube while pulsing. Mix until the mixture starts to come together. DO NOT OVER-MIX.

2. 2

   Empty contents onto a lightly floured work surface. Gather the dough together with your hands and form into a disk.

3. 3

   Wrap the disk in plastic and refrigerate for at least 1 hour or up to 3 days.

4. 4

   Keep chilled. Let stand at room temperature 15 minutes before rolling out.

5. 5

   In the meantime, slice the zucchini in 2mm rounds (using a mandolin is very helpful for this). Place the zucchini in a colander, toss with ½ tsp. kosher salt and let sit for 15-30 minutes. After the zucchini have sat for a while, place them on a few layers of paper towel, roll them up and squeeze out so of their water.

6. 6

   Mix together the ricotta , gruyere, salt, pepper, garlic, and olive oil. Set aside.

7. 7

   In a separate bowl (or measuring cup), mix together the beaten eggs and parmesan cheese.

8. 8

   On a lightly floured surface begin rolling out chilled dough, turning ¼ turn each roll (roll from the centre), lifting the dough (re-flouring the surface) and flipping it until the dough is about ⅛-inch thick and it is about 15-inches in diameter, transfer to a parchment lined cookie sheet (I do this by flipping half of it over the rolling pin and lifting it onto the sheet).

9. 9

   Spread the ricotta mixture in the centre of the dough, leaving a 2-inch border.

10. 10

    Top with the zucchini slices. Lift the edges of the dough and fold them inwards over the filling, pleating as you go, to create a folded-over border (the centre is wide open). Place in the fridge for 20-30 min as you preheat the oven.

11. 11

    Preheat the oven to 400˚F.

12. 12

    Remove the galette from the fridge. Pour the egg and parmesan mixture over the zucchinis. Brush the crust with the glaze and bake for 1 hour or until the crust is golden.