Zucchini and Ricotta Galette
This recipe really hits the spot on a warm summer evening, melding savory pizza tasting notes with the lightness of the zucchini and the ricotta. The recipe could easily feed two without a side or an appetizer, as it leaves you feeling full without the heaviness of a traditional pizza. If you are looking for a zucchini recipe that is not loaded down with tons of sugar, look no further!
Ingredient Changes
-
Salt
We used fine sea salt and it worked perfectly. We were not sure what the recipe originally intended, but this worked great.
Ingredient Conversions
| Ingredient | Old Value | New Value |
|---|---|---|
| AP Flour | 1.25 cups | 162.5 grams |
| Sour cream | 1/4 cup | 60 grams |
| Zucchini | 1 large or 2 small zucchinis | 330 grams |
Notes
- Making the dough at least an hour ahead of time helps to ensure that the dough is property rested and chilled.
- Ensure that the butter is pea sized or smaller, if they are too large they will burst and create a mess of smoky butter in the oven.
- Do not be overly liberal with the application of the egg yolk glaze on the dough. You can definitely have "too much of a good thing" with the over application of the glaze, which creates slightly unpleasant crunchy bits.
- Bake time is definitely in the range of 30-40, we baked closer to the 40 minute mark but felt that it could have gone for just 35 minutes.