|Ember fired zucchini & ricotta galette is a superb recipe to entertain your guests palette|
We are going French with a zucchini & ricotta galette that is simply out of this world. With ember fired zucchini we previously cooked on our charcoal grill with straight wood, this is one recipe worth making any time of year. Get 2 zucchini ember cooked and prepare yourself for the ultimate in wood fired flavors featuring summer zucchini!
Gather the Ingredients
For our zucchini & ricotta galette, there are two separate ingredient lists needed; one for the pastry and one for the galette’s filling.
For the pastry:
- 1-1/4 cups flour, chilled in the freezer for 30 minutes
- 1/8 teaspoon salt
- 8 tablespoons cold butter, cubed
- ¼ cup sour cream
- 2 teaspoons lemon juice
- ¼ cup ice water
For the zucchini & ricotta galette filling:
- 2 ember fired zucchini sliced into ¼ inch thick rounds
- 1 tablespoon + 1 teaspoon olive oil
- 1 garlic glove, minced
- Ricotta cheese- ½ cup
- Grated Parmesan- ½ cup
- Shredded mozzarella- ¼ cup
- 1 tablespoon slivered basil leaves
- 1 egg yolk and 1 teaspoon water combined
Don’t Let the Word Pastry Scare You
Pastry is the first step and our recipe is very simple, so no need to get scared by the word “pastry”. For the pastry dough, combine the flour, salt, and then cut in the butter. My technique is to use 2 butter knives to produce even mini chunks of butter.
Mix the sour cream, lemon, and water in a separate bowl, then add to the flour mixture until just combined. Be sure not to overwork the dough. Now refrigerate for 1 hour.
Cheesy, Creamy Goodness
While the dough chills, let’s get the filling ingredients ready that include our ember fired zucchini rounds.
First, we’ll need to combine the olive oil and garlic so we have an infused oil to add to our cheese filling. Next, mix the ricotta, Parmesan, and mozzarella cheeses together. Add one teaspoon of the garlic oil and season with salt and pepper. You can set this mixture aside as you wait on the dough to finish chilling.
Next up, get the rolling pin at the ready, as the dough will be rolled into the galette shape.
Perfect Balance Comes Together
With our dough chilled and then rolled into a 12-inch round, it’s time to start assembling our galette. Place the dough on parchment lined baking sheet. Spread the ricotta mixture over the dough leaving a 2-inch border. The ember fired zucchini slices are next, which I add in a layered “wheel” formation, followed by a generous drizzle of garlic oil. It’s important that everything stay even for our dough to fold over and hold in all that fabulous filling.
With the cheese filling, ember fired zucchini and garlic oil added, the final ingredient of fresh basil strips is placed on top. Time to fold over the dough to trap all the filling inside the pastry while it cooks. A brushing of egg wash to the pastry will ensure everything gets golden during the 40-minute cook time. Into a 400° oven, setting the timer for 25 minutes to rotate the baking tray. That will guarantee a consistent color to our galette.
So Good, You May Not Want to Share
With the smoky, char flavor of our coal fired zucchini, the creamy filling of 3 cheeses plus basil and garlic oil, it doesn’t get any better than this! Our buttery galette pastry adds that sweet undertone that perfectly balances out the flavors.
Whether you serve this as an appetizer, snack or even a lunch or entrée, you’ll love how the zucchini becomes the star without tasting overly smoked. Feel free to add a side of marinara sauce for an acid kick.
We would love to hear about your version of this recipe or even learn what you do with coal fired zucchini! Leave a comment, like us, and subscribe, as we bring you recipes, tips, techniques, and science behind wood fired cooking technique.