About the Recipe
Walking around the market, looking for something to snack on but not really craving something sweet. Looking for more of that savory salty taste with some added zest? This really hits that craving. And while I am all about eating something sweet, especially next to that afternoon cup of coffee, sometimes your taste buds just want to switch things up.
This galette is bursting with fresh, zesty flavor,
with a layer of lemon almond ricotta, topped with some shallot sautéed zucchini. With the edges brimming with sprinkled sesame seeds -- an ode to the Turkish bagel (Turkish Simit).
I was having some fun experimenting in the kitchen. I couldn’t decide whether to make a galette or a quiche, but I wanted to make my own gluten-free and dairy-free pie dough for the first time.
The dough recipe is perfect for one pie crust or two galettes. Once the dough is rolled up, divide it into two balls. Then, freeze the other ball for future use.
Ingredients
1 galette dough (see recipe here)
2 large zucchinis (cut into thin rounds)
1 Shallot (diced)
1 Tbsp olive oil
1 Rosemary sprig
Salt, black pepper, oregano, and paprika for seasoning
1/2 cup of almond ricotta (or regular ricotta if you want)
Juice and zest of 1/2 lemon
Dash of unsweetened almond milk
Sesame seeds for topping
Preparation
You start off by rolling out the dough on parchment paper. It doesn't have to be a perfect circle -- in fact, the less perfect it is, the better for an authentic galette look!
Wash, dry, and cut your zucchini into thin rounds. Dice your shallot too, and set aside.
Take a pan, and put on medium to low heat. Coat the pan with 1 Tbsp of olive oil, and add in your shallots and zucchini that you prepped. Sauté until tender, you can add some water to the pan if the oil doesn't seem to be enough.
Now preheat your oven to 375F.
Now take your almond ricotta and add in the zest and juice of half a lemon. Mix it well.
Spread the ricotta mixture all over the center of the galette, leaving about an inch from the edges.
Now gently place the zucchini that you just sautéed on top of the ricotta layer, and spread evenly.
Gently fold the sides over, ensuring there are no cracks along the dough
Brush the edges of the galette with some unsweetened almond milk and sprinkle some sesame seeds on top.
Pop it in the oven and bake for 35 minutes.
Once it's done, remove and allow it to cool completely. Enjoy!