But I finally tackled the Galette a few days ago, and I nailed it! I mean when Derek my Husband goes back for seconds of any dish I call that dinner a success, and he went back for seconds of this Zucchini and Grilled Onion Galette with Pesto and Ricotta! The best comment he made was that the Galette was playing tricks with his mind! He thought the galette looked like a pizza therefore he thought it should taste like one!
Zucchini and Grilled Onion Galette with Pesto and Ricotta
Brunch N'Cupcakes, Crust Recipe from Eating Well, Filling inspired by Cooking Light
Serves 8
Ingredients:
Dough:
1 Cup Lukewarm Water
2 Teaspoons Sugar
1 Teaspoon Active Dry Yeast
1 1/4 Cup White Whole Wheat Flour
1 1/4 Cup All Purpose Flour (Plus more for rolling)
1 Teaspoon Salt
2 Tablespoons Olive Oil (I only used 2 but us up to one more tablespoon if needed)
Filling:
2 Large Zucchini Cut Crosswise into 1/4 Inch thick slices
1/2 a Medium Onion Cut into Slices (rings)
3/4 Cup Part Skim Ricotta
1/4 Cup Prepared Pesto (I used Barilla Pesto, but could make your own)
1 Egg White
2 Quartered Marinated Artichoke Hearts Cut into small bits
3 Garlic Cloves Minced
1 Teaspoon Olive Oil
Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Red Pepper Flakes
1/8th cup shredded parmesan cheese
For baking -
1 Egg White
1 Teaspoon Water
Basting Brush
Directions:
To make the dough:
1- Combine lukewarm water, yeast and sugar in a small bowl. stir together to dissolve yeast then set aside until mixture becomes foamy.
2- Combine whole wheat flour, all purpose flour and salt in a medium bowl. Grab your yeast mixture and mix the 2 tablespoons of olive oil into foamy yeast.
3- Slowly pour water and yeast mixture into flour mixture and stir until a dough forms - the dough will be soft and sticky.
4- Knead dough on a floured surface for 3-4 min or until the dough is springy to the touch. Roll dough into a ball and place in a greased bowl. Cover with plastic wrap and allow dough to rise for one hour (make sure you place the dough in a warm area).
While dough rises prepare the filling.
To make the filling:
1- Combine ricotta, pesto and chopped artichoke hearts in a medium size bowl set aside.
2- In a large bowl toss zucchini with minced garlic, olive oil, salt, pepper and red pepper flakes. Set aside.
3- Heat a grill pan coated with cooking spray until nice and hot. Grill onion until both sides are slightly charred about 2-3 minutes per side. Turn stove off and allow onions to cool.
To assemble the galette:
1- Once dough has had a chance to rise turn dough out onto a floured surface and roll into a thin round (like a pizza) about 15-16 inches across. Place on a greased baking sheet.
2- Spread your ricotta/pesto mixture onto the dough like you would pizza sauce leaving a 2 inch boarder around the edge (you are going to fold that part up over the filling).
3- Next top the ricotta/pesto mixture with your grilled onions followed by your zucchini (I just placed my zucchini on the galette overlapping slightly - almost like adding pepperoni to a pizza).
4- Next sprinkle zucchini with the 1/8 cup of parmesan cheese.
5- Carefully fold the edges of the dough (the 2 inches you left around the edge) up around the filling and lightly press down. Brush the crust with one egg white mixed with a teaspoon of water.
6- Bake in a 400 degree oven for 30 minutes or until edges of the galette begin to brown. Allow galette to cool for 5 minutes before cutting! Cut into 8 wedges and enjoy!
Serve with simple green salad or steamed veggies for a complete meal!
Check out these other sweet and savory Galettes recipes from around the web!
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