I’m not the biggest fan of zucchini. It’s so overused in the vegetarian options at restaurants. It always a let-down, whether it’s steamed, sauteed, fried, an entree, or a side dish (and it’s been cooked as all of them in the past). It’s disappointing, not exciting, never seasoned well, and frankly, quite boring.
So the surplus of the zucchini and summer squash in the recently reopened farmers markets does not entice me. But what does entice me?? This recipe for a ricotta zucchini tart! Not so much the zucchini part, obviously, but definitely the ricotta. And the mozzarella, and the parmesan and the garlic oil. Mmm.
I’m happy to report that due in part to my laziness in not wanting to be creative, and in part to my grocery store not having nice looking eggplants, I begrudgingly used zucchini and loved it. It’s the simplicity (or, blandness, let’s not kid ourselves) of the zucchini that I despise so much that works beautifully with all of the other components. No, really. I’m sure that other vegetables would work, but it’s the balance of the cheese to the vegetables that is key here. Delish. Zucchini and summer squash, I’m coming back for you. For this tart only.
Zucchini Ricotta Galette (adapted from Smitten Kitchen)
3/4 cup whole wheat flour
1/2 cup all purpose flour
2 teaspoons fresh lemon juice
1/2 cup yogurt
1/4 teaspoon salt
1/4 cup oil
Mix all of the ingredients together. Roll into a ball and wrap in plastic wrap. Flatten out to form a disc. Place in the refrigerator for at least one hour.
2 zucchinis, or summer squash, sliced in 1/4 inch thickness
3/4 cup ricotta cheese
1/2 cup mozzarella, shredded
1/2 cup parmesan, shredded
2 garlic cloves, minced
1.5 tablespoons olive oil
1 tablespoon slivered basil leaves
Spread the zucchini on a double layer of paper towels. Sprinkle with salt. Let it sit for 30 minutes, and then gently blot the zucchini dry. While waiting for the zucchini, mix together the minced garlic with the olive oil and set aside. Mix together ricotta, mozzarella and parmesan cheeses. Add a teaspoon of the garlic oil and set aside.
Preheat oven to 400 degrees. Line baking sheet with parchment paper. Roll out the refrigerated dough to a 12 inch round. Place onto the baking sheet. Spread the cheese/garlic mixture onto the dough, leaving a two inch border. Lay the zucchini on the ricotta filling. Drizzle the remaining garlic oil on top of the zucchini. Fold over the border over the filling, pleating and pressing to make it secure. Bake for 35-40 minutes, until the crust is nicely browned and the filling is bubbly. Take it out of the oven and sprinkle basil leaves on top. Let the tart sit for 5 minutes and then slice.