Time for the Gourmet Seven and for this month we have chosen “Pies/Tarts/Galette” from smittenkitchen. I decided to go with the galette since I did not have a tart pan and enjoyed the experience thoroughly. The pastry was flaky, tasty and the zucchini had a nice crunch to it. I also added broccoli since it gets disguised in the cheesy mix.
You need to plan ahead since some ingredients need to be refrigerated and the dough also needs refrigeration. Sour cream in pastry is new to me and I have to repeat that the pastry was the best. I made this galette a couple of months ago to finish up the ricotta cheese left after making the pasta shells. I need to work on getting a nice circle, but it does not matter since it tastes great anyway 
. Recipe adapted from SmittenKitchen.
Ingredients – Pastry
- 1 1/4 cups all purpose flour chilled in freezer for 30 minutes
- 1/4 tsp salt
- 8 tbsp – 1 stick – COLD butter cut into pieces and chilled
- 1/4 cup sour cream
- 2 tsp lemon juice
- 1/4 cup ICE COLD WATER
Ingredients – Filling
- 2 zucchinis sliced into 1/4 inch thick rounds (40 slices roughly – Salted and kept for 30 minutes)
- 3/4 cup shredded broccoli (Salted and kept for 30 minutes)
- 1 tbsp + 1 tsp olive oil
- 1 garlic clove minced
- 3/4 cup ricotta
- 1/2 cup mozarella
- Salt and pepper to taste
- 1 egg yolk + 1 tsp water for glaze (optional)
My Notes
- Do not over mix the dough. Just mix until it comes together.
Method
Take flour, salt and butter in a bowl.
Cut the butter into the flour until the mixture resembles coarse crumbs.
Mix lemon juice, water and sour cream.
Add the sour cream mixture into the crumbled flour.
Mix using a spatula. Do not overmix.
Form a ball. Cover it and refrigerate for an hour.
Slice zucchini and spread on paper towels. Sprinkle with salt and let it sit for 30 minutes.
Sprinkle salt over broccoli and let it sit for 30 minutes.
Zucchini releasing water.
After 30 minutes, pat dry the zucchini with a paper towel.
Mix garlic and olive oil.
Mix ricotta, mozarella and a tsp of garlic-oil mixture.
Add broccoli.
Add salt and pepper and mix.
Take the dough from the fridge and place on a floured surface.
Roll it into a 12 inch round (roughly).
Spread the cheese mixture over it, leaving 2 inches on the edges.
Arrange the zucchini over the cheese. Drizzle the remaining garlic-oil mixture over the zucchini.
Fold the border over the filling. Pleat and make it pretty.
Brush the edges with egg yolk + water mix. Bake in a preheated 400F oven for 30 – 40 minutes util the edges are browned and zucchini has wilted.
Out of the oven.
Galette ready to be served.
Enjoy!
Check out the other gourmet seven members here. Anamika, Anusha, Kaveri, Radhika, Sangee and Veena.
i love the way you ve done the zucchini vardhini and i m sure the ricotta would have tasted great too
absolutely delightful looking galette ! YUM
Awesome looking galette…very well explained
Oh that just looks perfect, my kind of food I tried groniwg herbs on my balcony but all of them died I am such a bad gardener, I think I over watered them.
This looks so good!!!! Maybe one day I’ll be brave enough to try a gluten free pastry crust but for now I’m just going to eat your photo
Looks so perfect…and nice combination of flavors too!
Well done Vardhini…galatte looks perfect n delicious…lovely pics too!!
Spicy Treats
Lovely snaps Vardhini. I’m thoroughly enjoying this group. Lovely galette as well and best way to sneak in veggies.
Excellent preperation..
Loved the pictorial..makes it so easy.
Wat a beautiful and stunning galette,best way to sneak both zucchini and broccoli.