This summery, savoury galette is almost too pretty to eat! Zucchini, eggplant, ricotta and fresh herbs are baked in a tender, flaky crust! Pair this gorgeous galette with a side salad and you have an impressive lunch or dinner!
Serves 6
Ingredients
For the crust:
1 1/2 cups flour
1/2 cup cold butter
1/2 teaspoon salt
5-6 tablespoons water
For the filling:
1 cup ricotta cheese
1 egg
1/2 tablespoon fresh thyme, chopped
1/2 tablespoon fresh basil. chopped
1/2 teaspoon cumin
salt and pepper to taste
1 small zucchini, sliced thinly
1 small eggplant, sliced thinly
For the egg wash:
1 egg, beaten
1 tablespoon water
Directions
1. Slice zucchini and eggplant and lay out on a baking sheet lined with paper towels. Sprinkle with salt and let sit for half an hour.
2. Meanwhile, add flour and salt to food processor and pulse to combine. Add the butter and pulse until mixture resembles a coarse meal. Add water and pulse. Turn out onto a floured surface and form into a ball. Cover with plastic wrap and place in fridge for 30 minutes.
3. Add ricotta, egg, thyme, basil, cumin, salt and pepper into a small bowl and mix to combine.
4. Preheat oven to 425F. Remove dough from fridge and roll out on a floured surface to a circle with a 12" diameter. Place on a baking sheet lined with parchment paper.
5. Spread ricotta mixture into the center of the crust, leaving about 2 inches space from the edge. You will need this to fold over the crust in the last step.
6. Blot vegetables to absorb water and lay out on top of ricotta mixture.
7. Fold over the edges of the galette and brush with egg wash. Bake for about 35 minutes or until the crust has turned a nice golden brown colour.
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