Image: Michael Nangreaves / Food styling: Michelle Rabin
A crusted cake is topped with cheese, lemon, thyme and zucchini for a classic French dish that's simply magnifique.
- 2 cups all-purpose flour
- 3/4 tsp salt
- 3/4 cup cold unsalted butter, cubed
- 4 to 5 tbsp ice water
- 1 1/3 cups extra smooth ricotta
- 1/3 cup grated Parmesan
- 2 tsp lemon zest
- 1 1/2 tsp fresh thyme leaves
- 1/2 tsp salt
- 1/2 tsp freshly cracked black pepper
- 2 small zucchini, thinly sliced lengthwise on a mandolin
- 1 egg yolk
1 Blend the flour and salt in a food processor. Add the butter and pulse until the mixture is crumbly. With the motor running, add 2 tablespoons of ice water. Continue to add 1 tablespoon of water at a time until the dough comes together and forms a ball. Divide the dough into four discs and wrap each in plastic; set aside for 1 hour.
2 Preheat the oven to 425°F. Mix the ricotta with the Parmesan, lemon zest, thyme, salt and pepper; set aside.
3 Unwrap one disc of dough and place between two pieces of parchment paper. Roll out into a 1/8"-thick circle. Repeat with the remaining dough.
4 Divide the ricotta mixture evenly among the dough circles; spread the ricotta, leaving a 1 1/2" border around the edge.
5 Working with one circle at a time, roll up one slice of zucchini and place, standing up, in the centre of the ricotta mixture. Wrap another zucchini slice around the first. Continue adding zucchini until it reaches the edge of the ricotta. Repeat with the remaining galettes. Fold over the edges of each dough circle to create a free-form rimmed edge for each galette.
6 Mix the egg yolk with 1 tablespoon of water and brush over the pastry. Transfer the galettes onto two baking sheets.
7 Bake for 15 minutes; reduce the temperature to 375°F and continue to bake until the pastry is golden and the zucchini is tender, about 20 minutes. Let rest for 5 minutes before serving.