Recipe

Italiano Zucchini & Sweet Potato Galette

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Photo by Lorrainesfav

This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
Chef
Lorrainesfav's Notes: This galette is wonderful for an appetizer or with a hot bowl of soup on a chilly day. It is similar to a quiche in texture but has a rich buttery crust to showcase the filling. My favorite...
This galette is wonderful for an appetizer or with a hot bowl of soup on a chilly day. It is similar to a quiche in texture but has a rich buttery crust to showcase the filling. My favorite vegetables are zucchini, sweet potato and Florida sweet onions. Here in Florida, we have several varieties of these vegetables that vary at different times of the year. Florida sweet onions are sold with the green tops and are the best tasting onions as they are so very sweet to eat. I just love to see what's fresh and new at the local Farmer's Market and explore and create new recipes in my home kitchen.

Here are a few of my COOKS TIPS for this recipe:

The food processor is your best friend for this recipe! Use the food processor to coarsely SHRED the zucchini. Cut the top and bottom off. Slice into 2 long pieces. Use a teaspoon the remove the seeds. Feed into the processor the long way. Drain on a paper towel until ready to use in the filling.

For the sweet potato, remove the skin with a vegetable peeler. Cut into 4 long pieces and feed into the processor to SHRED. Blot dry with a paper towel before using in the filling.

For the sweet onion, peel the top and bottom and cut into quarters. Feed into the processor and SLICE thin. If using a Florida sweet onion, by hand slice the light green tops nearest to onion bulb into 1/4" pieces.

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Serves 8-10

FOR THE CRUST::

2 cups All-Purpose Flour Ask a question about this ingredient

3/4 cups Unsalted butter,1 & 1/2 sticks cut into 1" cubes Ask a question about this ingredient

1/2 teaspoon salt Ask a question about this ingredient

4 tablespoons Ice Water, or more if needed Ask a question about this ingredient

FOR THE FILLING::

2 tablespoons Unsalted Butter Ask a question about this ingredient

4 tablespoons Olive Oil Ask a question about this ingredient

1 tablespoon Chopped Fresh Garlic Ask a question about this ingredient

1 cup Sweet Onion, finely sliced Ask a question about this ingredient

5 cups Zucchini, about 3, coarsley grated with the skin on, remove seeds Ask a question about this ingredient

1 cup Sweet Potato, about 1, coarsley grated, remove the skin Ask a question about this ingredient

15 ounces Whole Milk Ricotta Cheese Ask a question about this ingredient

1/3 cup Grana Padano Cheese, grated Ask a question about this ingredient

2 large eggs Ask a question about this ingredient

1/4 cup Fresh Italian Parsley, minced Ask a question about this ingredient

1/2 cup Fresh Green Onions, sliced thin Ask a question about this ingredient

1 tablespoon Fresh Chives, sliced thin Ask a question about this ingredient

1/2 teaspoon each, salt and pepper Ask a question about this ingredient

1/4 cup Grana Padano Cheese, grated Ask a question about this ingredient

1 tablespoon Unsalted Butter, melted Ask a question about this ingredient

1/2 teaspoon Freshly Ground Nutmeg Ask a question about this ingredient

MAKE THE GALETTE CRUST: Add to the bowl of a food processor the flour, butter and salt. Pulse a few times until coarse meal forms. Add 4 tablespoons of COLD water and pulse a few times until a dough forms moist clumps. Do not let the dough over process and form a ball. If too dry add 1 additional tablespoon COLD water. Pulse just a few times further to blend.
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Turn out on a floured surface and form into a flat round disk. Wrap in plastic and chill at least 30 minutes. Can be made 2 days ahead stored in the refrigerator. Let stand at room temperature before rolling out.
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Preheat the oven to 425 degrees. On a piece of parchment paper, roll out the dough to about a 14" round 1/8" thick. It does not have to have perfectly round edges. Store in the refrigerator until ready to fill.
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MAKE THE FILLING: In a large heavy skillet over medium heat, melt the butter and oil. Add the garlic and onion and saute just until wilted. Add the grated zucchini and sweet potato and saute until slightly wilted; about 8-10 minutes. Cool to room temperature in a wire colander placed over a bowl to drain excess liquid. In a large mixing bowl, whisk together the ricotta cheese, 1/3 cup grated cheese, eggs, parsley, chives, salt and pepper. Stir in the cooled zucchini/potato mixture.
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PUT IT ALL TOGETHER: Place the rolled galette dough with the parchment paper on a large sheet pan. Spoon the filling into the center of the rolled galette dough leaving 2 inches at the border. Carefully fold up the border about 2 inches over the filling, pleating the dough edges to create a round pastry. It should have a rustic look and not be perfectly round. Top with 1/4 cup grated cheese and grated nutmeg. Brush the galette crust with melted butter; pour any excess butter over the filling. Bake for 15 minutes at 425 degrees and then reduce the temperature to 375 for another 20-30 minutes. The crust should be golden brown and the filling should be set but still jiggle. Remove from the oven and let rest 15 minutes for the filling to set and cool slightly before cutting and serving. Mangia!
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