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Zucchini-potato galette

This delicious galette has layers of lovely zucchini, savory thin potato slices and a ricotta and fresh herbs mix wrapped in a flaky buttery crust.
Prep Time 30 minutes
Cook Time 2 hours 21 minutes
Total Time 2 hours 21 minutes
Servings 1 galette

Ingredients

  • for the crust
  • 1 1/2 cups All-Purpose Flour
  • 1/2 cup 8 tablespoons cold salted butter (if using unsalted add 1/2 teaspoon of salt in the flour)
  • 5 to 6 tablespoons cold water
  • for the egg wash
  • 1 egg beaten with 1 tablespoon water
  • for the filling
  • 1 large zucchini cut in thin round slices
  • 1-2 large potatoes cut in thin round slices
  • 1/2 cup flour
  • 2-3 tbsp olive oil
  • about 8 oz ricotta cheese
  • 1/2 cup Philadelphia cheese
  • 10 mint leaves coarsely chopped
  • 10 basil leaves coarsely chopped
  • 2-3 parsley leaves coarsely chopped
  • a handful of chopped dill
  • 1 tsp extra virgin olive oil
  • pinch of chil pepper flakes
  • sea salt
  • fresh ground pepper
  • for serving
  • chili pepper flakes
  • finishing salt
  • chopped dill
  •  

Instructions

  • Preheat the oven to 375 F.
  • Place potato slices in a large bowl add 2 tbsp olive oil and season with salt and pepper. Mix well.
  • Line a baking sheet with parchment paper, arrange all potato slices neatly on paper. It's ok if they overlap. Bake potato slices for 15-20 min, or until the edges are getting crispy and light golden. They don't have to be fully cooked. 
  • While the potatoes cook prepare the zucchini.
  • In a medium bowl add 1/2 cup flour, a tsp salt a generous amount of fresh ground pepper and a pinch or two of oregano. Mix well. Add the zucchini slices and make sure they are lightly coated with the flour mix.
  • Heat 2-3 tbsp olive oil in a frying pan. Fry the zucchini slice for 3-4 min, until they are light golden. Place slices on a paper towel rimmed plate. Set aside.
  • Make the cheese filling
  • In a bowl mix the ricotta, a tbsp of half & half (or heavy cream)and the philadelphia cheese. Mix well , making sure cheese mix is smooth. Add your fresh herbs, the olive oil the salt, the chili pepper flakes and the ground pepper. Mix well and set aside.
  • Preheat oven to 425 F.
  • Assemble
  • On a lightly floured work surface, roll the dough into a 12" circle. Transfer the dough to a parchment-lined baking sheet.
  • Spread 1/2 of the cheese mixture over the dough, leaving a 2"-wide bare strip along the perimeter.
  • Add a layer of potato slices. Add a layer of zucchini slices. add small pieces of the cheese mixture all around, try to spread it lightly. 
  • Add a layer of zucchini and potatoes alternating each other. Add the remaining cheese mixture on top in small little dollops. 
  • Fold the bare edges of the dough into the center.
  • Brush the exposed edges of the crust with egg wash. Sprinkle parmesan cheese all over crust. Sprinkle some fresh ground pepper as well.
  • Bake galette for 25 to 30 minutes, until the crust is golden brown and the filling is bubbling.
  • Remove the galette from the oven and allow it to cool for 5 to 10 minutes before serving.
  • Sprinkle some finishing salt, chili pepper flakes and a little chopped all over galette and serve. It can be enjoyed in room temperature as well.