This golden tomato zucchini galette with a semolina crust and creamy ricotta filling is perfect for a light and elegant elven summer feast.
A Feast in Lothlórien – The Golden Wood
Travel east over the Misty Mountains and enter the golden woods of Lothlórien for an enchanting elven feast. With hair as golden as the flowers of the Mallorn trees that adorn her realm, Galadriel rules over Lothlórien with her husband Celeborn. Aided by the power of Nenya, one of the three elvish rings of power, the woodland realm is kept beautiful and pure, free from evil and where the trees themselves do not die. Gather beneath the golden boughs of the Mallorn trees for an enchanting feast worthy of the woodland realm of Lothlórien – the heart of elvendom on Earth.
Golden Tomato Zucchini Galette
A feast in the golden wood of Lórien would certainly feature a variety of fresh garden produce. Tender zucchini is grated and then drained before blending into a light ricotta filling. A golden semolina crust with a dusting of flaky sea salt adds a delicious crunch to contrast the cheesy, zucchini filling, while fresh golden tomatoes add a burst of freshness. Aromatic fresh basil adds a delicate fragrance to this delicious vegetable galette, perfect for a light luncheon or a vegetarian entrée.
Ingredients for Tomato Zucchini Galette
Tomatoes: If possible, use yellow or orange coloured tomatoes to maintain the ‘golden’ theme of this Lothlórien feast. If not in season, you can use regular red tomatoes as needed. I liked using a variety of large tomatoes and small cherry tomatoes to create an attractive pattern on the galette. For larger tomatoes, cut into 1/2-inch thick slices, while cherry tomatoes can be simply cut in half.
Zucchini: Salting the zucchini will draw out any excess water and prevent the pie from becoming too soggy. Season the shredded zucchini generously with salt and let drain for 30 minutes. Squeeze the zucchini dry before using.
Semolina: This coarse flour made from durum wheat adds a slight pale yellow colour to the pastry as well as a pleasant crunch. If you don’t have semolina flour, you can substitute with an equal amount of all-purpose flour instead to make a standard pastry dough.
Ricotta: Fresh ricotta cheese is blended with an egg, flour and Parmesan to create the filling in this fresh galette.
How to Make Golden Tomato Zucchini Galette
Make the semolina pastry
In the bowl of a food processor, combine the flour, semolina flour, and kosher salt. Pulse once or twice to mix. Add the diced cold butter and pulse several times until the butter resembles small peas. Pour the ice water into the food processor while pulsing. Continue pulsing until the dough begins to stick together in small clumps. Check the dough – it should stick together if you squeeze it.
Dump the dough mixture onto the counter and use your hands to press it together into a large ball. Shape into a flat disc and cover with plastic wrap. Chill for at least 1 hour.
Make the filling
Begin by salting the zucchini. Shred the zucchini and transfer to a colander. Sprinkle generously with kosher salt, tossing to coat all the shredded zucchini. Place the colander over a bowl to catch the liquid and let sit for 30 minutes. Then, squeeze the zucchini tightly to remove any remaining liquid. Set aside.
In a mixing bowl, combine the ricotta cheese, 1 egg, fresh basil, flour, kosher salt, and pepper. Whisk together until smooth. Add the drained, shredded zucchini along with the shredded Parmesan and stir together until combined.
Assemble the galette
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. Roll out the pastry on a lightly floured surface into a large circle, about 12 inches in diameter. Transfer to the prepared baking sheet.
Spread the ricotta zucchini filling over the pastry in an even layer while leaving a 1 1/2 inch border around the edge. Slice the tomatoes and arrange decoratively over the filling. Season the tomato slices with a little kosher salt, pepper, and a drizzle of olive oil.
To form the tart, begin lifting crust up over the edge of the filling, overlapping and pleating the dough as you go. If the dough tears, then pinch it back together as best you can. Beat the remaining egg and brush over the edge of the crust. Sprinkle the crust with flaky sea salt if desired.
Bake the galette
Bake the tart for 40 to 50 minutes until the pastry is browned and the filling is fully set.
Serve the Golden Tomato Zucchini Galette
To serve, garnish the galette with more fresh basil leaves and enjoy!
