July 27, 2010

Since my zucchini plants are producing with a vengeance, I'm on the lookout for ways to use it beyond the delicious-but-ordinary zucchini bread.  Yesterday I spotted a gorgeous zucchini and ricotta galette over at Smitten Kitchen, and today I decided to give her recipe a try.

I doubled her recipe, and quadrupled the garlic-- we like garlic! I sliced and sauteed a leek in butter and added it to the ricotta mixture, which I thought was wonderful. I also substituted fresh sage for the fresh basil, since that's what I had on hand. Here my daughter is arranging the zucchini on the pastry dough which has been spread with the ricotta/leek mixture.

 

It took about 3 medium sized zucchini, sliced in my mandoline slicer.

Didn't she do a nice job? 

 

Once the zucchini is arranged, you fold the edge of the dough up over the filling, brush the crust with an egg wash, and then bake it for 40 minutes.  Here's what it looks like after baking.  I set my oven on convection, which I think worked well.  I also rolled the whole tart out on parchment paper, and left it on the parchment during baking to make sure it didn't stick to my pan.


I thought it was both delicious and elegant. The crust was flaky and absolutely fantabulous, even though I only chilled the dough for 20 minutes.  And the majority of my family loved it. OK, my two cheese-hating daughters didn't like it, bless their 'lil hearts. But all 5 of my guys loved it.  Most got seconds, and one son declared that this is the ONLY thing we should do withzucchini ever.  When I tallied up the cost of the recipe I wasamazed: about $6 for 10 generous servings. Definitely a winning recipe, and one I will make again. 

Hmm...maybe even tomorrow evening?

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