Individual Zucchini, Lemon, and Ricotta Galettes

Name: Individual Zucchini, Lemon, and Ricotta Galettes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters all purpose flour; 4 Tbsps butter, divided; 1 large egg; 6 servings Fleur de sel; 1 small garlic clove, minced; 1 teaspoons ground black pepper; 4 Tbsps (or more) ice water; 2 teaspoons fresh lemon juice; 4 teaspoons extra-virgin olive oil; 237 milliliters finely chopped onion; 79 milliliters grated Parmesan cheese; 296 milliliters ricotta cheese; 1 teaspoons salt, divided; 605 grams 2/3 cups coarsely grated zucchini (about

You can never have too many side dish recipes, so give Individual Zucchini, Lemon, and Ricotta Galettes a try. One portion of this dish contains about 15g of protein, 20g of fat, and a total of 393 calories. This recipe serves 6. Head to the store and pick up fleur de sel, ice water, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Whisk flour and salt in mediumbowl. Using fingertips, rub butter intoflour mixture until coarse meal forms.

Ingredients you will need

Butter

All Purpose Flour

Salt

Dry Seasoning Rub

Equipment you will use

Whisk

Add4 tablespoons ice water, 1 tablespoonfulat a time, stirring until dough formsmoist clumps, and adding more water byteaspoonfuls as needed if dough is too dry.Form dough into 2 balls; flatten each intodisk. Wrap in plastic wrap and chill at least30 minutes. DO AHEAD: Can be made 2days ahead. Keep chilled.

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Water

Dough

Wrap

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Plastic Wrap

Let stand at roomtemperature 15 minutes before rolling out.

Place zucchini in colanderset over large bowl.

Ingredients you will need

Zucchini

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Bowl

Sprinkle with 3/4teaspoon salt and toss to coat.

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Salt

Let drain30 minutes. Working in batches, squeezezucchini in kitchen towel to remove asmuch liquid as possible.

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Kitchen Towels

Melt 2 tablespoons butter with oil inheavy large skillet over medium heat.

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Butter

Cooking Oil

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Frying Pan

Addonion and sauté until soft and translucent,about 7 minutes.

Add garlic and sauté untilfragrant, about 30 seconds.

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Garlic

Add zucchiniand lemon juice; reduce heat to medium-lowand cook until zucchini is tender,stirring occasionally, about 12 minutes.Cool to room temperature.

Ingredients you will need

Lemon Juice

Zucchini

Whisk ricotta cheese, 1/3 cup Parmesan,egg, lemon peel, 1/2 teaspoon pepper, andremaining 1/2 teaspoon salt in medium bowl.Stir in cooled zucchini mixture.

Ingredients you will need

Ricotta Cheese

Lemon Peel

Parmesan

Zucchini

Pepper

Salt

Egg

Equipment you will use

Whisk

Bowl

Preheat oven to 425°F. Line 2 large baking sheets with parchment paper.

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Baking Paper

Baking Sheet

Oven

Rollout 1 dough disk to 1/8-inch thickness. Using6-inch-diameter plate, cut out 3 doughrounds. Repeat with remaining dough.

Ingredients you will need

Dough

Place 3 dough rounds on each baking sheet.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Melt remaining 2 tablespoons butter.Spoon 1/2 cup filling into center of 1 doughround, leaving 1 1/4- to 1 1/2-inch border.Carefully fold up border, pleating doughedges to create round pastry with about2 to 21/2 inches of exposed filling in center.Repeat with remaining filling and doughrounds.

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Butter

Brush crusts with melted butter.

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Butter

Drizzle any remaining melted butterover filling in centers.

Sprinkle galetteswith remaining 1/4 cup Parmesan cheese.

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Parmesan

Sprinkle lightly with fleur de sel.

Ingredients you will need

Fleur De Sel

Bake galettes 15 minutes. Reduceoven temperature to 375°F.

Equipment you will use

Oven

Bake untilcrust is golden and filling is set and beginsto brown, about 25 minutes longer. Runspatula under galettes to loosen.

Equipment you will use

Oven

Let rest 5minutes. do ahead Can be made 4 hoursahead.

Let stand at room temperature.

Serve individual galettes hot or atroom temperature.

* A type of sea salt; available at somesupermarkets and at specialty foods stores.

Ingredients you will need

Sea Salt

Rosé is a popularsummer pairing, but it's also a deliciouswine to enjoy year-round. With this meal,we like the 2007 “Sabine&148; rosé ($1

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Rose Wine

from

France's Coteaux d'Aix-en-Provenceappellation. The refreshing strawberryflavors of this Syrah-Grenache blend pairnicely with the galettes. When you're at thestore, keep in mind that you'll need enoughrosé to serve your guests and to use in thesauce for the pears.

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Shiraz

Pear