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–+ servings

Golden Tomato Zucchini Galette

Prep Time 40 minutes
Cook Time 50 minutes
Servings 6 servings
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Ingredients 

Semolina Pastry

  • ¾ cup (96 g) all-purpose flour
  • ½ cup (75 g) semolina flour, *see note
  • ½ tsp (3 g) kosher salt
  • 1 stick (113 g) cold butter, diced
  • ¼ cup (60 ml) cold water

Golden Tomato Zucchini Galette

  • 2 cups (500 ml) shredded zucchini, about 1 medium
  • ½ cup (125 ml) ricotta cheese
  • 2 eggs, divided
  • 2 tbsp (30 ml) chopped fresh basil
  • 1 ½ tbsp (12 g) all-purpose flour
  • ½ tsp (3 g) kosher salt, plus extra as needed
  • ¼ tsp (1.5 g) pepper, plus extra as needed
  • ¼ cup (60 ml) shredded Parmesan cheese
  • 2 yellow tomatoes, **see note
  • olive oil , as needed
  • flaky sea salt
  • fresh basil leaves , for garnish

Instructions 

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 cold 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.

Golden Tomato Zucchini Galette

  • 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 zucchini along with the Parmesan cheese and stir together until combined.
  • Preheat the oven to 375°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 the 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 tart for 40 to 50 minutes until the pastry is browned and the filling is fully set.
  • To serve, garnish the galette with more fresh basil leaves and enjoy!

Notes

*Or substitute with 1/2 cup (64 g) more all-purpose flour
**You can also use a mix of large tomatoes and cherry tomatoes to make a more decorative appearance

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