INDIVIDUAL ZUCCHINI, LEMON, AND RICOTTA GALETTES RECIPE | EPICURIOUS.COM

Steps:

• For crust:
• Whisk flour and salt in medium
• bowl. Using fingertips, rub butter into
• flour mixture until coarse meal forms. Add
• tablespoons ice water, 1 tablespoonful
• at a time, stirring until dough forms
• moist clumps, and adding more water by
• teaspoonfuls as needed if dough is too dry.
• Form dough into 2 balls; flatten each into
• disk. Wrap in plastic wrap and chill at least
• minutes. DO AHEAD: Can be made 2
• days ahead. Keep chilled. Let stand at room
• temperature 15 minutes before rolling out.
• For filling:
• Place zucchini in colander
• set over large bowl. Sprinkle with 3/4
• teaspoon salt and toss to coat. Let drain
• minutes. Working in batches, squeeze
• zucchini in kitchen towel to remove as
• much liquid as possible.
• Melt 2 tablespoons butter with oil in
• heavy large skillet over medium heat. Add
• onion and sauté until soft and translucent,
• about 7 minutes. Add garlic and sauté until
• fragrant, about 30 seconds. Add zucchini
• and lemon juice; reduce heat to medium-low
• and cook until zucchini is tender,
• stirring occasionally, about 12 minutes.
• Cool to room temperature.
• Whisk ricotta cheese, 1/3 cup Parmesan,
• egg, lemon peel, 1/2 teaspoon pepper, and
• remaining 1/2 teaspoon salt in medium bowl.
• Stir in cooled zucchini mixture.
• Preheat oven to 425°F. Line 2 large baking sheets with parchment paper. Roll
• out 1 dough disk to 1/8-inch thickness. Using
• inch-diameter plate, cut out 3 dough
• rounds. Repeat with remaining dough.
• Place 3 dough rounds on each baking sheet.
• Melt remaining 2 tablespoons butter.
• Spoon 1/2 cup filling into center of 1 dough
• round, leaving 1 1/4- to 1 1/2-inch border.
• Carefully fold up border, pleating dough
• edges to create round pastry with about
• to 21/2 inches of exposed filling in center.
• Repeat with remaining filling and dough
• rounds. Brush crusts with melted butter.
• Drizzle any remaining melted butter
• over filling in centers. Sprinkle galettes
• with remaining 1/4 cup Parmesan cheese.
• Sprinkle lightly with fleur de sel.
• Bake galettes 15 minutes. Reduce
• oven temperature to 375°F. Bake until
• crust is golden and filling is set and begins
• to brown, about 25 minutes longer. Run
• spatula under galettes to loosen. Let rest 5
• minutes. do ahead Can be made 4 hours
• ahead. Let stand at room temperature.
• Serve individual galettes hot or at
• room temperature.
• A type of sea salt; available at some
• supermarkets and at specialty foods stores.
• What to drink:
• Rosé is a popular
• summer pairing, but it's also a delicious
• wine to enjoy year-round. With this meal,
• we like the 2007 “Sabine&148; rosé ($12) from
• France's Coteaux d'Aix-en-Provence
• appellation. The refreshing strawberry
• flavors of this Syrah-Grenache blend pair
• nicely with the galettes. When you're at the
• store, keep in mind that you'll need enough
• rosé to serve your guests and to use in the
• sauce for the pears.