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Zucchini and Ricotta Galette (aka Sauce-Free Pizza)

Zucchini And Ricotta Galette

A pastry chef would shake her head at the comparison, but this zucchini and ricotta galette is basically like a fancy, sauce-less, thin crust pizza. The light and airy savory sure would make a handsome dinner!

What You’ll Need

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  • all-purpose flour, chilled in the freezer for 30 minutes   ( 1 1/4 cups )
  • salt  ( 1/4 teaspoon )
  • cold unsalted butter, cut into pieces and chill again   ( 8 tablespoons (1 stick) )
  • sour cream  ( 1/4 cup )
  • fresh lemon juice  ( 2 teaspoons )
  • ice water  ( 1/4 cup )
  • zucchinis, sliced into 1/4 inch thick rounds  ( 1 large or 2 small )
  • olive oil  ( 1 tablespoon plus 1 teaspoon )
  • medium garlic clove, minced (about 1 teaspoon)  ( 1 )
  • ricotta cheese  ( 1/2 cup )
  • grated Parmesan cheese  ( 1/2 cup (about 1 ounce) )
  • shredded Mozzarella   ( 1/4 cup (1 ounce) )
  • slivered basil leaves  ( 1 tablespoon )
  • egg yolk beaten with 1 teaspoon water  ( 1 )
Ready to make? Find out how on smitten kitchen