Description
A rustic French dish featuring a flaky crust filled with a medley of summer vegetables and creamy ricotta cheese.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/4 cup cornmeal
- 1 teaspoon salt
- 8 tablespoons cold butter, diced into small cubes
- 1/4 to 1/2 cup grated parmesan (optional)
- 1/4 cup sour cream or yogurt
- 4 to 6 tablespoons cold water
- 1 to 2 tablespoons olive oil
- 1 medium onion, diced
- 4 garlic cloves, roughly chopped
- 1 medium zucchini, sliced
- Salt and pepper to taste
- 1 tablespoon fresh thyme or 1 teaspoon dried
- Pinch of chili flakes
- 1/4 teaspoon smoked paprika (optional)
- 1 cup corn (fresh or frozen)
- 1 cup cherry tomatoes, halved or quartered
- 1/4 cup basil leaves, torn or chopped
- 1/2 cup parmesan cheese, divided
- 1 cup ricotta cheese
- 1 egg (optional, for egg wash)
- 1 tablespoon water (for egg wash)
Instructions
- In a large mixing bowl, whisk together flour, cornmeal, and salt.
- Add diced cold butter and mix until the mixture resembles coarse sand.
- In a separate bowl, whisk together sour cream and cold water until smooth.
- Combine the wet and dry mixtures until it forms a shaggy dough, then refrigerate for 1-2 hours.
- Heat olive oil in a skillet, sauté onion for 3 minutes, then add garlic and cook for 2 more minutes.
- Add zucchini, thyme, salt, pepper, chili flakes, and smoked paprika; sauté until zucchini is tender.
- Stir in corn and cherry tomatoes, then remove from heat and fold in basil and parmesan.
- Preheat oven to 400°F (200°C). Roll out the chilled dough into a 12-inch circle.
- Spread ricotta evenly on the dough, leaving a 1-inch border. Top with vegetable filling and sprinkle remaining parmesan.
- Fold edges of the dough over the filling and brush with egg wash if using.
- Bake for 35-45 minutes until golden brown and crispy. Serve warm or at room temperature.
Notes
For a gluten-free version, use gluten-free flour. Customize filling based on seasonal ingredients.
- Prep Time: 60 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg
Keywords: galette, summer recipe, savory pie, rustic tart, vegetarian dish
