Photo: Natalie Levin
I like making homemade quiche, and it’s definitely one of my top favorite dishes to make for Shavuot. I like the combination of savory short crust pastry filled with vegetables and cheese or cream – it’s always a crowd-pleaser.
Galette is the quiche’s more rustic version – it’s actually a quiche made without using a pan, which makes the preparation easier and quicker. This zucchini galette is perfect for Springtime – it’s made of short crust pastry filled with ricotta and pesto and topped with lots of zucchinis.
Photo: Natalie Levin
Cheese and Pesto Zucchini Galette
Servings 22 cm zucchini galette
Ingredients
For short crust pastry:
- 150 grams flour
- 100 grams cold butter cut into cubes
- 1/2 tsp. fine salt
- 1 egg yolk
- 1-2 tbsp. cold water if necessary
For cheese and pesto zucchini filling:
- 2-3 tbsp. pesto store bought or homemade
- 1 tsp. olive oil
- 250 grams 1 cup) ricotta cheese(
- ½ teaspoon fine salt
- A little ground black pepper
- 3-4 small zucchinis
For brushing and serving:
- 2-3 tablespoons of olive oil
- 1 beaten egg
- A little sesame seeds
Instructions
Short crust pastry:
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In a food processor with a steel blade put flour, butter and salt and blend until mixture is crumbly.
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Add ins the egg yolk and continue to process just until large clumps of dough are formed. If the dough is too dry and won’t come together – add a little water.
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Transfer the dough chunks on a lightly floured work surface and bring together. Make into a disc-shape, cover and refrigerate for an hour.
Filling:
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Mix pesto, olive oil, ricotta cheese, salt and pepper in a medium bowl until combined.
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Cut the zucchinis into thin slices.
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Roll the dough on a floured baking paper to a 3-4 mm thick round shape.
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Transfer the cheese filling into the center of the rolled dough and leave about 4-5 cm blank at the edges.
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On top of the cheese filling, arrange a fan-shape of zucchini slices.
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Sprinkle some salt and pepper on top and brush with a little olive oil.
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Brush the edges of the dough with some beaten egg and sprinkle with sesame.
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Preheat the oven to 180 degrees.
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Bake the galette for 30-40 minutes or until the dough is golden.
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Brush the top of the galette again with a little olive oil and serve hot.
Recipe Notes
- It is recommended to serve the galette hot and fresh as much as possible.
- The galette can be kept in a closed container in the refrigerator for up to two or three days.
- Instead of pesto you can use any other savory spread you like.
- Instead of zucchinis you can use bell peppers or eggplants to diversify the flavors.
Photo: Natalie Levin
Photo: Natalie Levin