Zucchini Galettes with Fresh Ricotta and Lemon

     I continue to make and use fresh ricotta weekly (recipe HERE); just can't get enough of it!  These individual savory galettes combine my love of pastry with lemon-infused ricotta, and zucchini from my garden... perfect!   The filled tarts were our dinner last night, and the remaining leftovers our breakfast this morning.

     I spent the better part of my day making the galettes, but it needn't be that labor-intensive.. The ricotta can be made ahead -- up to five days -- or purchased, but I highly recommend using homemade.  And one or two days before you plan to bake the galettes, mix up the pastry dough and refrigerate.  The shredding and draining of the zucchini can also be done ahead.
     ... A lovely little pastry for a summer meal.

• recipe by Amelia Saltsman, adapted | Bon Appétit, October 2008

CRUST
• 2 cups all-purpose unbleached flour
• 1/2 teaspoon salt
• 3/4 cup (12 tablespoons) chilled, unsalted butter, cut into 1/2-inch cubes
• 4 to 5 tablespoons ice water

FILLING
•  1 1/3 pounds (5 2/3 cups) coarsely grated zucchini
• 1 1/4 teaspoons salt, divided
• 2 tablespoons butter
• 4 teaspoons extra-virgin olive oil
• 1 cup finely chopped onion
• 1 small garlic clove, minced
• 2 teaspoons fresh lemon juice
• 1/1/4 cups ricotta cheese, preferably fresh and preferably homemade
• 1/3 cup grated Parmesan cheese, plus additional for sprinkling
• 2 large eggs
• 2 teaspoons finely grated organic lemon peel
• 1/2 teaspoon freshly ground black pepper
• Fleur de sel
 
1.  Place the flour and salt in the bowl of a food processor.  Pulse once or twice.  Add the butter and pulse until the size of small peas.  Add 4 tablespoons ice water, a little at a time, pulsing until moist clumps form.  If mixture is too dry, add more water by teaspoonfuls as needed.  Divide the dough between 2 sheets of plastic and form each into a disk.  Wrap in the plastic and refrigerate about 2 hours.  The pastry dough can be made two days ahead.  Keep refrigerated until 10 minutes before you're ready to roll the dough.
2.  Place the grated zucchini in a mesh colander set over a large bowl.  Sprinkle with 3/4 teaspoon of salt and gently toss the mixture to distribute the salt.  Allow zucchini to drain for 30 minutes.  Transfer the zucchini to a large, cotton dishtowel.  Wrap the towel around the zucchini and squeeze over the sink, removing as much moisture as possible. 
3.  In a 9-inch sauté pan, melt the butter along with the olive oil over medium heat.  Add the onion and sauté until tender and translucent, approximately 7 minutes.  Add the garlic, stirring constantly for 30 seconds until fragrant.  Add the zucchini and lemon juice. Reduce heat to medium-low, and cook until zucchini is tender, stirring occasionally for approximately 10 minutes.  Cool to room temperature.
4.  In a medium bowl, whisk the ricotta cheese, 1/3 cup Parmesan, 1 egg, lemon peel, 1/2 teaspoon pepper, and the remaining 1/2 teaspoon salt.  Stir in the cooled zucchini mixture.  Refrigerate until ready to use.
5.  Preheat the oven to 425˚F and position one of the racks in the center of the oven.  Line a large sheet pan with parchment paper.  Divide each disk of pastry dough into 3 equal pieces (for a total of six).  In a small bowl, whisk the remaining egg; set aside.  Place a square of waxed paper on your work surface.  Dust the paper with flour and place one piece of pastry dough on top.  Sprinkle the dough with a little more flour and cover with a piece of plastic wrap.  Roll the dough into a round 6-inches in diameter.  Place a 6-inch plate on top of the dough and trim with a sharp knife for a perfect round.  Very gently, run the knife underneath the pastry.  This will loosen the pastry from the waxed paper, making it easier to transfer once the galette is filled.  Take a sixth of the filling and mound in onto the center of the rolled pastry, leaving about a 3/4-inch edge.  Carefully lift the edge up and start pleating the pastry around the filling.  This is when you will need to dip a pastry brush into the beaten egg and moisten the dough in between the pleats.  This will help to secure the pastry during baking and avoid any sliding of the pleated dough  Transfer the galette to the sheet pan and repeat with the remaining pastry and zucchini filling.  When the six galettes have been placed on the sheet pan, brush the exposed pastry with some more of the beaten egg and sprinkle the tops with Parmesan cheese.
6.  Place baking sheet in preheated oven.  Bake for 15 minutes, then reduce heat to 375˚F and bake for approximately 20 minutes more, until golden.  Remove from oven and let rest for 5 minutes before serving.  The galettes can also be baked 4 hours ahead and served at room temperature if desired.

+  The Zucchini Galettes were served with buttery heirloom purple beans from my garden, baked speck spirals, and glasses of chilled French Rosé.

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