PART II OF ZUCCHINI for BREAKFAST, LUNCH, and DESSERT

With another Saturday and even more zucchinis from our CSA (Community Supported Agriculture) at the Wilkerson Organic Farm, it is time to try to make another treat featuring zucchini, the galette. This French pastry may look like pizza, but its tender, flaky crust tells you it’s something better. Most often these are made sweet but this savory Italian recipe is a winner in my recipe book.

Galette is a French term, taken from the Norman word for “gale” which means “flat cake.” But says David Lebovitz in his post:  Free-Form Rustic Tarts,

“A galette is less fussy than a traditional tart and offers more crisp crust.”1 The key ingredient after the sourdough starter is the butter. Lebovitz explains “these charming” tarts are “baked on top of a buttery, crisp crust. Instead of the straight, rigid sides, you get from a tart pan, the edges of these tarts were just folded over onto the fruit. I was captivated by their simplicity.”2 
He suggests the fruit version be served warm.

My galette, however, is a summertime mix of zucchini, grape tomatoes over cheese, and herb filling baked on a tender, flaky crust. It can be served cold in wedges at a picnic, warm for brunch, in thin slivers as an appetizer, or as the centerpiece of any meal. 

 

prep time: 25 MINUTES
 bake time: 30-40 MINUTES fermentation: 3–12 HOURS

Ingredients

Instructions

Preferment

Three hours before baking

  1. Combine the starter, water, and flour in a mixing bowl.

  2. Cover and let rest at room temperature for 2 to 3 hours or overnight. 

For the crust

  • All of the above preferment
  • 8 Tbl (113g) butter
  • 2 tsp (11g) salt

 

  1. In a stand mixer (or a bowl if mixing by hand), mix the preferment with the butter and salt to form a soft, cohesive dough.
  2. Pat the dough into a round disk, wrap and refrigerate for it for half an hour

Filling

  • 1 large (350g) zucchini, cut into ¼” slices
  • 2 tsp Italian Seasoning, or other dried herb and spice blend, divided
  • 1 cup grape or cherry tomatoes cut in half
  • 1 cup olives cut in half
  • ¾ cup (170g) ricotta cheese
  • ¼ tsp. (1.5g) salt
  • fresh ground black pepper
  • 1 tsp fresh grated lemon rind, (optional)
  • 2 large eggs (one for egg wash or use heavy cream for the wash)
  • ½ cup (57g) Parmesan cheese, grated  and divided

To make the filling:

  1. Preheat oven to 425°F (220°C)  and lightly grease (or line) two baking sheets.
  2. Place sliced zucchini on one baking sheet. Sprinkle with  Italian seasoning.
  3. Place tomato halves on the second baking sheet. Sprinkle with  Italian seasoning.
  4. Roast the vegetables until tender, (about 15–20 minutes for the zucchini and 10–15 minutes for the tomatoes).
  5. Remove the vegetables from the oven. Cool for 10 minutes.
  6. Mix ricotta cheese with salt, pepper, and lemon zest. Stir in egg until well blended. Set aside.

To assemble the galette: 

  1. On a sheet of parchment, roll the dough into a circle. Transfer the dough to a  baking sheet.
  2. Spread the cheese mixture over the center of dough working it out to an inch (2cm) wide bare area around the perimeter.
  3. Sprinkle half of the Parmesan cheese over the ricotta. Then arrange the zucchini slices over the cheeses. Scatter the tomato and olive halves over the top.
  4. Fold the bare edges into the center and brush them with an egg wash or heavy cream
  5. Sprinkle the rest of the Parmesan cheese over the whole galette.
  6. Bake the galette 25–30 minutes, until the filling is bubbling and the crust has browned.
  7. Remove from the oven to cool for 5–10 minutes before serving.
 
When I bit into the crust, I knew I was eating pastry and not pizza. Our plums our coming on now—I can hardly wait to try a sweet, fruit galette.
 
 

Other sourdough and zucchini recipes we have posted include:

  1. Zucchini Latkas (vegetable pancakes) with Sourdough Starter (Part I)
  2. Savory Zucchini Sourdough Galette (Part II) 
  3. Sourdough Zucchini Chocolate Cake (Part III) 

Tell us about ways you combine zucchini and sourdough in the comment section below.

 

Endnotes

1 David Lebowitz in  Fine Cooking Issue 40