1 ¼cupsall-purpose flour, chilled in the freezer for 30 minutes
½cup(113 g 1 stick) cold unsalted butter, cut into pieces and chilled again
2teaspoonsfresh lemon juice
2small zucchinis,, sliced into 1/4 inch thick rounds
1tablespoonplus 1 teaspoon olive oil
1medium garlic clove, minced (about 1 teaspoon)
½cup(about 1 ounce) grated Parmesan cheese
¼cup(1 ounce) shredded mozzarella
1tablespoonslivered basil leaves
1egg yolk beaten with 1 teaspoon water
Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.
In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture.
With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
Zucchini Ricotta Filling
Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes. Gently blot the tops of the zucchini dry with paper towels before using.
In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.
Preheat oven to 400° F. On a floured work surface, roll the dough out into a 12-inch round. Transfer to a baking sheet lined with parchment paper.
Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.
Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil leaves, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Storing zucchini galette: This galette is best when eaten the day it is made. However, it may be covered and stored in the refrigerator for 2 or 3 days. Reheat in the oven at 300 F for 15 minutes or until heated through.Recommended tools:
Kitchen scale accurately weighs your ingredients (vital for baking!)
Baking sheet is necessary to bake a galette on. I like the kind with the rimmed edges just in case any filling bubbles over. Calphalon is great because the light color prevents burning (and it's dishwasher safe).