Zucchini Gallette
    Servings Prep Time
    6 15Min
    Cook Time Passive Time
    55Min 30Min
    Servings Prep Time
    6 15Min
    Cook Time Passive Time
    55Min 30Min
    Make the Pastry
    1. Mix flours and sugar in a large bowl.
    2. Use a pastry cutter, two knives or back of a large fork to cut in butter until butter is mized with the fkour and is the size of little peas.
    3. Make a well in the middle and add water a bit at a time. Gentrly kneading until it comes together as a dough.
    4. Knead a couple of times then shape into a round.
    5. Wrap in plastic wrap and place in fridge to chill for at least 30 min.
    Make the filling
    1. Slice and grate the zucchini, chop the garlic and juice the lemon.
    2. In a pan add oil, zucchini and garlic and saute until softened but not browned.
    3. In a medium bowl, mix sauteed Zucchini, ricotta and lemon juice. Season well with salt and pepper.
    Assemble and bake
    1. Pre-heat oven to 400 degrees.
    2. Roll out pastry dough to a 12 in round. Transfer to a large non-stick baking sheet.
    3. Pile the ricotta mixture in the center of the pastry, leaving 2 inches around.
    4. Arrange zucchini rounds on top.
    5. Carefully fold the edges over the filling.
    6. Bake for approx. 55 minutes until pastry is browned (check underneath using a spatula to make sure it’s not soggy).
    7. Remove from oven. Serve hot or cold.