Best 2 Individual Zucchini Lemon And Ricotta Galettes Recipes

INDIVIDUAL ZUCCHINI, LEMON, AND RICOTTA GALETTES

Steps:

• For crust:
• Whisk flour and salt in medium bowl. Using fingertips, rub butter into flour mixture until coarse meal forms. Add 4 tablespoons ice water, 1 tablespoonful at a time, stirring until dough forms moist clumps, and adding more water by teaspoonfuls as needed if dough is too dry. Form dough into 2 balls; flatten each into disk. Wrap in plastic wrap and chill at least 30 minutes. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let stand at room temperature 15 minutes before rolling out.
• For filling:
• Place zucchini in colander set over large bowl. Sprinkle with 3/4 teaspoon salt and toss to coat. Let drain 30 minutes. Working in batches, squeeze zucchini in kitchen towel to remove as much liquid as possible.
• Melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add onion and sauté until soft and translucent, about 7 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add zucchini and lemon juice; reduce heat to medium-low and cook until zucchini is tender, stirring occasionally, about 12 minutes. Cool to room temperature.
• Whisk ricotta cheese, 1/3 cup Parmesan, egg, lemon peel, 1/2 teaspoon pepper, and remaining 1/2 teaspoon salt in medium bowl. Stir in cooled zucchini mixture.
• Preheat oven to 425°F. Line 2 large baking sheets with parchment paper. Roll out 1 dough disk to 1/8-inch thickness. Using 6-inch-diameter plate, cut out 3 dough rounds. Repeat with remaining dough. Place 3 dough rounds on each baking sheet.
• Melt remaining 2 tablespoons butter. Spoon 1/2 cup filling into center of 1 dough round, leaving 1 1/4- to 1 1/2-inch border. Carefully fold up border, pleating dough edges to create round pastry with about 2 to 21/2 inches of exposed filling in center. Repeat with remaining filling and dough rounds. Brush crusts with melted butter. Drizzle any remaining melted butter over filling in centers. Sprinkle galettes with remaining 1/4 cup Parmesan cheese. Sprinkle lightly with fleur de sel.
• Bake galettes 15 minutes. Reduce oven temperature to 375°F. Bake until crust is golden and filling is set and begins to brown, about 25 minutes longer. Run spatula under galettes to loosen. Let rest 5 minutes. do ahead Can be made 4 hours ahead. Let stand at room temperature.
• Serve individual galettes hot or at room temperature.
• A type of sea salt; available at some supermarkets and at specialty foods stores.

SUMMER VEGETABLE GALETTE

Steps:

• In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together the flours, sugar, and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
• Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
• Put the dough on lightly floured counter and knead to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
• When you are ready to make the tart, roll out dough to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
• Heat oven to 425 degrees. Spread out eggplant, zucchini and tomatoes in one layer on three separate sheet pans or cookie sheets. Drizzle generously with oil and season with salt and pepper. Roast vegetables, tossing zucchini and eggplant occasionally, 35 to 40 minutes. Eggplant and tomatoes will be golden at the edges; zucchini will be tender. Don't let the vegetables get too dark because they will continue to brown in the tart. Transfer vegetables to a bowl (you want to have about 3 cups of them) and toss with chile peppers.
• Decrease oven temperature to 400 degrees. In a small bowl, combine goat cheese, garlic and thyme leaves. Spread mixture in a thin layer over crust, leaving a 1 1/2-inch border all around. Arrange vegetables evenly over goat cheese. Fold up edges of crust, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture.
• Transfer galette to oven and bake until golden brown, about 40 minutes. Cool on a wire rack for at least 20 minutes before slicing.