This galette is my ode to late summer. The zucchini and tomatoes that I associate with August and my mom seems to fit so well together that there is nothing I like better (well maybe some good Taza chocolate). I have been making this galette all summer long, from the first zucchini I saw to the most recent ones sitting in my pantry. I love zucchini especially the small ones that have a good crunch and they always make me think of my childhood and the massive zucchini plants we had in our garden. We would pick the zucchini daily from mid-July on and about a month in we always had it coming out of our ears. After making zucchini relish and stir-frying it for lunches we still had way more zucchini than we could eat. So we took to sneaking to friends houses in the dead of night and leaving the smooth and long summer squash on their doorsteps before giggling and running away. And there was always the one that got missed and was left to grow to the size and weight of a large infant (we’re talking 8-9 lbs here). It is a familiar taste and comforting. This is an update on the way I remember eating zucchini as a child – stir-fried with lots of fresh thyme, oregano and chives and covered in enough mozzarella to make you wonder how you were going to choke it all down.
I initially made this according to some directions over on Smitten Kitchen that I thought looked great but I didn’t really care for it. I thought it was a little dry and the zucchini overpowered the delicate flavor of the ricotta. I wanted the basil and the creaminess of the ricotta to really shine when I ate this dish and that one fell flat for me. But the inspiration was there.
I have now made this galette three times and every time I find something about it that I love a little bit more, or that makes me think – huh I should probably have a salad with this so I can have some leftovers later, but I almost always seem to forget to make that salad until it’s too late and the galette is out of the oven and I’m pleading with Boyfriend to turn off StarCraft 2 and hoping that there is something good on TV so I can be lazy if only for a little while. For a while this summer this recipe was in regular rotation, we had it every other week or so and depending on what was hanging out in the fridge it got a jolt of goat cheese or homemade hazelnut pesto.
Zucchini and Tomato Galette
Note: While this recipe started as something on Smitten Kitchen it’s really all mine now. I adapted hers to the point where mine is markedly different – hers is very nice though if you don’t like your ricotta filling with an egg in it. Also for my crust I buy one. To make your own please see my quiche recipe and use the crust there.
1 pie crust recipe rolled out to an 11-12 inch round
1 cup ricotta
1 tsp Thyme (use an extra half tsp if your thyme is fresh)
1/2 cup swiss cheese
1/2 cup mozzarella
1/4 cup grated asiago cheese
1 Tbs Olive Oil
1/2 tsp salt
1/2 tsp fresh ground black pepper
2-3 Tbs goat cheese (optional)
2-3 Tbs fresh Pesto (optional)
1 medium zucchini sliced into thin rounds
2-3 Roma tomatoes sliced into thin rounds
Combine the ricotta, egg, grated cheeses, thyme, olive oil, salt & pepper, and goat cheese or pesto (if you are using either or both of them) in a medium bowl and stir to combine. Spread the ricotta mixture evenly over your rolled out crust leaving about 1 1/2 inches of crust free (to pull over the sides and create an edge). Starting on the outside layer the tomato and zucchini alternately clockwise on the ricotta mixture. Continue to layer the tomato and zucchini until the ricotta mixture is completely covered. Drizzle a little bit of olive oil over the vegetables. Pull the crust you left free over the vegetables gently trying not to tear it, it helps to pull about two inches of crust up and then work around the galette in a clockwise pattern pulling up 1-2inch pieces of crust at a time until complete. Bake at 350 degrees Fahrenheit for 35-45 minutes, I tend to go away and blog/read/play video games until the vegetables are lightly browned and I can smell the tomatoes roasting and the ricotta is puffed up. Serve with a green salad, if you remember to make it! Serves four with the salad, two without – unless you’re tiny and then it’s more like three :p.