I was so glad to be trying out a new successful recipe last night! Over the weekend, I bought a zucchini at the market, hoping to figure out something to make with it. After browsing through a million cake recipes, I finally found something that could be a proper dinner (not that I wouldn’t consider cake a proper dinner). I came across a zucchini and ricotta galette recipe that looked easy enough and super tasty. I already had an easy recipe for the crust that I borrowed from this peach galette recipe and I just took out the sugar from the ingredients. I did make a few additions to the recipe as I knew my husband and I might not be very keen of zucchini so I also added shaved asparagus and spinach. I was already planning to add onions but I completely forgot about it when I started cooking.
So here’s what I ended up making. For the crust, you can use any crust you like, or any of the ones suggested in the two recipes mentioned above. Just remember to take out the sugar if you’re not making a dessert! I’ve made that mistake before and although I somewhat enjoyed the sweet chicken pot pie I ended up with, I wouldn’t necessarily recommend it. 😉 My filling recipe ended up being inspired by the original one mentioned above but due to reading-laziness, it turned out fairly different.
Veggies and Ricotta Galette
– 1/2 zucchini, thin sliced
– 1/3 cup of spinach
– 1/3 cup of asparagus, shaved or thin sliced
– 1 tablespoon of olive oil
– 1/2 cup of ricotta cheese (I used part skim)
– 1/2 cup of parmesan, grated
– 1/4 cup of mozzarella, shredded
– 1/4 cup of fresh basil, shredded
1. Mix all the ingredients in a large bowl.
2. Pour the filling in the center of the pie crust. (make sure to leave a border to be able to fold)
3. Fold the border of the crust over the filling.
4. I added a little extra mozzarella cheese is the opening for the simple purpose of having more cheese. You can also leave the recipe as is and see the vegetables in the middle of the galette instead.
5. Bake for 30-45 minutes (until the crust is golden) at 400F.
As you can imagine, this recipe can easily be modified to use almost any vegetables you have around the house. It turned out to be really good! The parmesan cheese makes all the different in this dish. As you can tell from the picture, I could have cut off some of the crust at the top to make it look better but I wasn’t willing to get rid of any of the tasty crust just for the sake of esthetics. 🙂
As I only used half of the zucchini for the recipe, I was worried the rest would go bad if I put it back in the fridge (simply because I would likely forget about it). So I decided to make a side of oven-roasted vegetables (because what else would you want with a vegetable galette, hehe!). So I filled up a mixing bowl with a few stalks of asparagus, the other half of my sliced zucchini, a bunch of halved mushrooms, and a cut-up potato. I flavored it by adding a lemon (sliced in four pieces), a few sprigs of rosemary from the garden, a good dose of olive oil, as well as sea salt and ground pepper. I mixed everything together in the bowl to make sure the oil and seasonings were everywhere. I put it all in a baking dish, covered it with aluminum foil and place it in the oven for the same time and temperature as the galette.
Here’s what it looked like before being cooked:
It turned out to be a very tasty and fairly healthy meal as well! And I have plenty of leftovers that I’ll be happy to take care of at lunchtime.