So this was a HUGE hit with my boys tonight. Was very surprised since it didn't have any meat in it but am very happy since this is one of my favorite things to it's theirs too.

I have always loved French cuisine. In college, I was fortunate to be able to study in Oxford, England for a semester and my spring break was spent in Paris where I obviously was truly introduced to their wonderful world of food. Then when a foreign exchange student Mathilde (aka Matu) from Paris lived with us one summer several years ago, not only did we become good friends, but I adored her cooking! Thank you for all the early morning and late night crepes, Matu! Love you girl!!!

Galette is a general term for a round French crust, even pancakes are considered galettes in some French regions. I believe in Canada they even refer them to as cookies. I personally like a classic French flaky type free-form crust for sweet or savory dishes. 

6 servings

1 1/4 C flour, chilled in freezer for at least 30 minutes
1/4 t salt
8 T cold unsalted butter, but into pieces and chilled again
1/4 C sour cream
2 t fresh lemon juice
1/4 C ice water

Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it into until the mixture resembles coarse meal with the biggest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter/flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate at least for an hour.

1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds
1 T plus 1 t olive oil
1 medium garlic clove, minced
1/2 C ricotta cheese
1/2 C grated Parmesan cheese
1/4 C shredded mozzarella
1 T basil leaves, thinly sliced if fresh

Spread zucchini out over several layers of paper towels. Sprinkle with 1/2 t salt and let drain for 30 minutes; gently blot tops of zucchini dry with paper towels before using. In a small bowl, whisk the olive oil and garlic together; set aside. In a separate bowl, mix ricotta, Parmesan, mozzarella and 1 t of the garlicky olive oil together and season with salt and pepper to taste. 

To make the filled Galette
Preheat oven to 400°. On a floured surface, roll dough out into 12 inch round. Transfer to an ungreased baking sheet lined with parchment paper or seasoned pizza stone. Spread ricotta mixture evenly over bottom of dough, leaving 2 inch border. Shingle zucchini attractively on top of ricotta in concentric circles, starting at the outside edge. Drizzle remaining T of garlic and olive oil mixture evenly over zucchini. Fold border over filling, pleating the edge to make it fit. The center will be open.

1 egg yolk eaten with 1 t water

Brush crust with glaze.

Bake galette until the cheese is puffed, zucchini is slightly wilted and galette is golden brown, approx 30-40 minutes. Remove from oven, sprinkle with basil (I thought I had some basil but didn't so that's why you don't see it on mine.) , let stand for 5 minutes.

Slide galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. 


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