This recipe is perfect for late summer and into early fall. This is a tweak on this Zucchini Ricotta Galette recipe from a few years back. We'll always jump at the chance to add tomatoes to any recipe. Use any dried aromatic herbs you have handy, basil, oregano and parsley would all be fantastic choices.
Zucchini Tomato Ricotta Galette
1/2 recipe for Classic Red Spring Pastry Crust
1 large zucchini, sliced into rounds
1 pint cherry tomatoes, stemmed
1 tbsp herbs de Provence or dried oregano
1/2 cup ricotta cheese
1/2 cup cottage cheese
1/4 teaspoon salt
Freshly ground black pepper, to taste
1 large egg
1/2 cup grated Parmesan cheese, divided
1 large egg white, beaten with 15ml water
Fresh basil leaves
Filling
Preheat the oven to 425 degrees. Lightly grease (or line with parchment) two separate baking sheets - one large and one small. Place the zucchini slices on the large pan and sprinkle with 1.5 teaspoons herbs de Provence. Place the tomatoes on the smaller pan and sprinkle with the remaining herbs de Provence.
Roast the zucchini and tomatoes until tender, about 20 minutes for the zucchini (flipping over at the 10 minute mark) and 15 minutes for the tomatoes. When ready, remove the zucchini and tomatoes from the oven and allow to cool for 10 minutes.
Combine the ricotta, cottage cheese, salt, pepper, ¼ cup parmesan (reserve the other ¼ cup for sprinkling on the top), and egg in a small bowl until well mixed. Set aside.
Galette Assembly
Lower the oven heat to 375°F. Line a baking sheet with parchment paper. Remove the dough from the fridge. Lightly flour your rolling pin and roll the pastry dough out to a 12-inch circle, approximately 1⁄8-1/4" thick.
Gently place on the prepared baking sheet and spread the cheese mixture on top, leaving 3 inches from the edge. Arrange the zucchini slices on top working from the outside in. Scatter the tomatoes over the zucchini. Gently fold the edges of the dough over the filling, tucking and overlapping slightly as needed. Place in refrigerator to chill for 30-45 minutes, the colder the better!
To create an egg wash, lightly whip up the egg white with 15ml water with a fork. When ready to bake, brush the dough edges with egg wash and sprinkle the remaining 1/4 cup Parmesan over the whole galette.
Bake for 35-45 minutes until the crust is a deep golden brown. Serve warm or at room temperature, garnished with fresh basil leaves. Makes 6-8 slices.
