Of course, I made a few changes from the original recipe. I sized it to make 2 instead of 6, used goat cheese instead of ricotta, upped the amount of onion & garlic, left out the lemon & so on. The results were really tasty, though really what isn't there to like about cheese, garlic & flaky pastry. Plus they are awful pretty to look at.
2/3 c all-purpose flour
1/8 t salt
4 T cold unsalted butter, cut into chunks
1 T + 1 t (or more) cold water
1 3/4 c roughly grated zucchini
2 T butter
1 T olive oil
1 small onion, chopped
1 clove garlic, minced
2 oz goat cheese
1 T grated Parmesan + extra from sprinkling at the end
1 T beaten egg
Making the crust: Place the flour & salt into a food processor & pulse a few times to mix. Add in the butter & pulse until the mixture looks like a coarse meal. Add water & pulse. Squeeze the dough to see if it comes together, if its still dry add another 1 teaspoon. Spilt the dough into two balls & flatten them into discs. Wrap in plastic wrap & chill for 1/2 hour.
Making the filling: Put the zucchini in a colander & sprinkle with 1/4 t salt. Let sit for 1/2 hour. Wrap the zucchini in a clean dish towel & squeeze to get most of the water out.
In a sauté pan heat 1 T butter with the olive oil over medium-high heat. Add the onion & cook until translucent, about 5 minutes. Add the garlic & stir briefly. Add the zucchini & turn the heat down to medium-low. Cook for about 10 minutes until the zucchini is tender, stirring from time to time. Allow to cool to almost room temperature.
Whisk the goat cheese, Parmesan, egg together with a pinch of salt & pepper. Add to the zucchini mixture & stir to combine.
Assembly: Preheat the oven to 425 F. Remove the dough from the fridge & roll each disc into a 6-inch circle about 1/8-inch thick. Place the dough circles on a baking sheet covered with parchment paper or a silicone mat. Put about 1/2 c of filling in the center of each dough circle leaving a 1 1/2 - 1 1/4-inch edge. Fold the edge up around the filling, pleating as you go. Melt the remaining 1 T of butter & brush the dough with it. Pour any remaining melted better over the filling. Grate a little Parmesan over each tart & then sprinkle with a little salt.
Bake for 15 minutes then reduced the heat to 375 F and bake another 25 minutes. The crust should be golden while the filling is set & brown on top. Let sit 5 minutes before serving.
Makes 2 individual galettes
We ate these as a side dish with grilled pork chops but they would also make a great lunch or light meal.