You know, we eat pretty darn well around here most nights. Whenever I have a dinner party, I pour through my beloved cookbooks and plan different menus with multiple courses and even wine pairings. More often than not, I ultimately turn to our favorites dishes; they are simple, but delicious and I always find that people reach for seconds, thirds, and lick their plates clean. Food doesn't have to be fancy to bring people together; as long as your heart and soul goes into the food you make, it will leave people raving about the dinner party days later.
For several dinner parties, I've served a galette or flatbread as one of the courses and it has been a huge success. This galette, in particular, is a wonderful way to use up some of your summer zucchini. Onions are cooked in white wine with garlic and thyme. The onion mixture is folded into ricotta with grated parmesan, red chili flakes, lemon zest, a drizzle of lemon juice, sea salt and ground pepper. The onion ricotta mixture is gently pressed onto the galette dough, zucchini slices are layered in overlapping circles, brushed with olive oil and seasoned with flaky sea salt and ground pepper.
As evidenced by my leek and Swiss chard galette, tomato, onion and goat cheese tart, and tomato, nicoise, caper, and caramelized onions tart, we love tarts (or galettes) at Plate and Pour! I initially used the Dufour puff pastry dough (available at Whole Foods) but have been converted to making galette dough at home (thanks to the fabulous Alice Waters' recipe). I generally make the full recipe for two galettes and store the other in the freezer.
Zucchini, Lemon, and Ricotta Galette
1 medium zucchini
1/4 yellow onion
2 cloves of garlic, thinly sliced
1/4 cup ricotta
1/4 cup parmesan1/4 tsp crushed red pepper
1 tsp lemon juice
1/2 tsp lemon zest
olive oilsea salt
1/2 recipe galette dough or 1/2 sheet of puff pastry, defrosted
Preheat oven to 400.
Spread zucchini in a single layer on a stack of paper towels or a clean kitchen towel. Sprinkle with salt and let sit for 20 minutes. Gently wipe off the moisture with a paper towel.
Heat oil over medium-low heat in a large skillet. Add onions and garlic, saute until limp, about 15 minutes. Add white wine and thyme, season with salt and pepper. Cook another 10 minutes until the onions start to brown.
In a bowl, combine onions with ricotta and parmesan. Season with crushed red pepper, lemon zest, lemon juice, sea salt and pepper.
On a floured surface, roll out pastry dough into a round circle. The less perfect, the more rustic feel the dish will have. Transfer to baking sheet lined with parchment paper.
Sprinkle the dough with flour and gently press the ricotta onion mixture into the center of the puff pastry dough up to 1" from the edge. Layer zucchini in circles starting at the outermost part of the dough. Brush zucchini with olive oil, season well with sea salt and pepper. Fold the uncovered dough up and over the filling, making a crude shell around the edge. Brush edge with beaten egg yolk.
Bake on the lowest shelf of the oven until crust is nicely browned, about 25-30 minutes. Remove from oven and let sit for 5 minutes before serving.