Monday, April 4, 2011

Zucchini Goat Cheese Galette

So, the galette is my latest obsession.  They are so cute and look just so delicious.  I made an apple galette for Matt's dad and Karen and it was a huge hit.  So when I stumbled across a zucchini galette recipe on Smitten Kitchen, I decided to make it tonight with a few tweaks.  I made tonight's dinner as a sort of mixture between the lemony zucchini pizza and the zucchini ricotta galette.

Here's how it went:

1/2 frozen whole wheat pizza dough from Fresh Market (thawed in the fridge overnight)
1/4 zucchini sliced thin
1/4 yellow squash sliced thin
1 1/2 tbs. olive oil
1 garlic clove finely chopped/minced/or diced
A couple spoonfuls of goat cheese (soft enough to spread)
Basil, salt and pepper for seasoning
1 egg yolk + water

1. Preheat oven to 400
2. Place dough on a lightly floured surface and roll out with a rolling pin as thin as possible (I only used half of the package of dough because I wanted this to be personal size)-- Move the dough to a parchment lined baking sheet
3. Spread goat cheese on the dough leaving approximately 1-2 inches around the edge 
4. Place yellow squash slices around the edge of the goat cheese (so about 1-2 inches from edge of dough)
5. After making one ring of the yellow squash, then make another ring of zucchini.  Place one zucchini and one squash slice in the middle (if your pizza is larger, continue to make the rings in concentric circles)
6. Sprinkle with basil, salt and pepper
7. Mix olive oil with garlic pieces in a small bowl and then drizzle over the squash and zucchini
8. Fold dough over the edge of the squash and crimp at appropriate intervals (this will seem natural and you can see it in the picture)
9. Beat egg yolk and mix in a little water to thin it out
10. Brush egg yolk mixture over the dough 
11. Place in oven on middle rack
12. Cook until the crust is a golden brown and the zucchini has wilted: 20-30 minutes

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