The fun has not come to an end, it has actually multiplied by infinity. Hi Jessica — It’s so funny to read that line again that I wrote, now that the “baby” is 2 1/4. Can be made 2 days ahead. Karin, I’ve been wanting to make an apple galette, but now I’m putting on the breaks to make this one first. with envy over areas that already have zucchini – when mine have just, just this yesterday started to flower. My garden is full of zucchini and I am sooooo tired of the proverbial zucchini bread. I also carmelised some onion as I just couldnt resist – result was absolutely amazing. I have a standby tomato and onion tarte that uses a layer of carmelized onions, a layer of gruyere cheese and then a layer of thin wedge-sliced red and yellow plum tomatoes on top. Save my name, email, and website in this browser for the next time I comment. I mean, it’s not as flaky and light but it doesn’t get soggy. The ones I’ve tried are wonderful. Thank you Rachelle! Do you think this would work? i’m obsessed with the butternut squash & caramelized onion galette! Can you assemble the entire galette in advance and keep in the fridge until ready to bake? Sooo good. Deb, your daily Instagram posts often inspire my evening meals and this recent one was no exception! Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Add garlic and sauté until fragrant, about 30 seconds. I know I’m going to love this too. You’ve done it again Deb! Why am I so afraid of pastry dough? Just slice into smaller slices. Stressing over the warm countertop issue yesterday morning, I had one of those “duh” moments: cool it down with a couple bags of ice! I just made this galette and it turned out GORGEOUS – http://zoomyummy.com/2010/07/16/galette-with-ricotta-and-zucchini/! I made this exactly as written with our freshly harvested zucchini and basil from the garden. The topping is also great — the mild, creamy flavor of the ricotta pairs perfectly with the zucchini and the crust. It was delicious, a great balance of flavors. Oh wow, that looks good. The crust is amazing. DO AHEAD Can be made 4 hours ahead. I had no issues with rolling out the dough – after reading through the comments I was armed with a lot of extra flour. :-), The olive oil should (and now does) read: 1 tablespoon plus 1 teaspoon olive oil. I made a recipe this week using zucchini myself, but mine was definitely a post-dinner zucchini rather than a before-during-or-instead-of dinner recipe like yours! Nicole — We just had leftovers. totally worked well. This pastry was one of the easiest with one of the best results I’ve ever had. galettes just scream party!! When i 1st found it, i was speechless because you have so many things to my liking; and things that I already cooked, all of them beeing from gourmet.com. Summer to Fall Decor and Centerpiece Wednesday ». My mother bought a pound of ricotta cheese with no purpose in mind! I just made a galette on my site, but of the sweet variety (cherry to be exact). But I now have leftover ricotta and 10 lbs of blueberries. It was seriously one of the best things I’ve ever made, and that’s saying quite a bit. Made the zucchini galette a couple of weeks ago, and I have to agree with the comments here — simple to make, impossible to resist. The result was sticky, but came together much better. Sign up for PureWow to get more daily discoveries sent straight to your inbox. I made this for dinner tonight. Form dough into 2 balls; flatten each into disk. I was worried that the extra moisture in the fresh mozz balls I used would make this soggy, but it turned out great – I expected to like this, but it really rose above my expectations! You didn’t get zucchini early…they are very plentiful here in MO and have been for weeks as well! (Except for on facebook which totally doesn’t count.). I’d use a low (maybe 300 degree) oven. I’ve made this two nights in a row for different friends and both time it was fabulous. 1/2 cup ricotta cheese I’ve been tryin’ to get to this since you posted it and tonight was the night. Tried this over the weekend. But I would definitely double the cheese next time. I bet oven dried tomatoes would be a nice way to go… that way you wouldn’t have all the moisture. FABULOUS recipe. Thanks for another wonderful recipe! Also added some lemon zest to the ricotta mixture. I just made a squash lasagna using zucchini and ricotta but can honestly say I’d never thought to combine them in this fashion. Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later). It was breaking apart, could I have have overworked it? I totally had zucchini on my mind after working in my garden, and then I saw this recipe! Mimi — No such thing as a stupid question here. I had a zuccini left in the fridge that needed to be used up, and I was sure you’d have something great to offer. Happy fourth year! YAAAAAAY. 1 tablespoon plus 1 teaspoon olive oil plain yogurt for sour cream Sometimes in class, i’ll tab over here to see what’s new. Made this for dinner tonight with the zucchini I got in my CSA today. I’ve made it a couple times and am now riffing with the crust. In a small bowl, whisk the olive oil and the garlic together; set aside. Thank you for this excellent and versatile recipe. What a fantastic opportunity! I find metal browns better but you should be fine. Thank you so much for this recipe! I used my own recipe for the crust, just because I know it by heart and can do it in my sleep. His thighs! That’s quite an achievement! I am going to try it with eggplant once our garden tomatoes come in. I read them all. Let rest 5 minutes. Add 4 tablespoons ice water, 1 tablespoonful at a time, stirring until dough forms moist clumps, and adding more water by teaspoonfuls as needed if dough is too dry. Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes.
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