Week 4

(Posted by Denise)

I love food blogs and I especially love Smitten Kitchen! It seems as though I want to make just about everything she posts. And yesterday was no exception.

So I give you the Zucchini Tart (galette).

This was the most delicious galette I have ever made and it went together so easily. My husband ate it right out of the oven for his dinner and I had it at room temperature when I got home from teaching my class. This is going to be a household staple for the summer to come. I'm just imagining this amazing dough surrounding all kinds of farmshare vegetables.

Zucchini Tart

Dough

1 1/4 cups Flour

1/4 teaspoon salt

1 stick butter, cold, cut into pieces)

1/4 cup sour cream

2 teaspoons fresh lemon juice

1/4 cup cold (ice) water

Filling

2 small zucchinis or 1 large

1 tablespoon olive oil

1 medium garlic clove

1/2 cup ricotta cheese

1/2 cup grated parmesan

1/4 shredded mozzarella cheese

Glaze - egg yolk and a teaspoon of water

For dough

Combine flour and salt in bowl of food processor. Add pieces of butter and pulse until dough resembles course meal (about 6 pulses). In a small bowl stir sour cream, lemon juice and water. Add to flour mixture and pulse until the dough just comes together.

Wrap dough in plastic and chill for 1 hour. (The dough will be very soft but will come together in the fridge and roll out beautifully.)

Slice zucchini in 1/4 in rounds and place on paper towel lined baking sheets. Sprinkle with salt and allow to drain for 1 hour. Pat the tops dry before using.

Combine ricotta, parmesan, and mozzarella in a small bowl. Add 1 teaspoon of the olive oil.

On a well floured board roll out the pastry to a circle roughly 12 inches in diameter (remember rustic is best so as close as you can get to a circle. Place onto a parchment lined baking sheet.

Spread ricotta filling on the crust to about 1 1/2" around the outer edge. Tile the zucchini rounds decoratively on top of filling. Sprinkle garlic and remaining olive oil over the top. Fold edges of the crust towards the middle.

Brush with egg wash glaze and bake in a 400 degree oven 30 to 40 minutes.