Saturday, July 24, 2010
For the crust:
1 ¼ all purpose flour, chilled in the freezer for 30 minutes
¼ tsp. salt
1 stick unsalted butter, cut into pieces and chilled again
¼ cup sour cream
2 tsp. fresh lemon juice
Zest of ½ lemon
¼ cup ice water
Put flour and salt in a large bowl. Pit pieces of butter in the flour mixture, and using a pastry cutter, cut it in until the mixture resembles coarse cornmeal. In a small bowl, mix together sour cream, lemon juice and water, and add to the butter flour mixture, mixing just until barely incorporated. Do not over mix dough. Pat the dough into a ball, cover with plastic wrap and refrigerate for 1 hour.
For the filling:
1 large or 2 small zucchini or summer squash (or both!), sliced into ¼ inch thick rounds
2 tsp. olive oil
1 large garlic clove, smashed and minced
½ cup goat cheese
½ cup low fat cream cheese
¼ cup shredded mozzarella (I used fresh mozzarella)
Big bunch of basil leaves, julienned
1 tbsp. fresh lemon juice
Zest of ½ lemon
Spread the zucchini slices over a few layers of paper towels, salt the side facing up, turn over and salt the other side. Let sit for about 20-30 minutes to allow some of the water to seep out. In a bowl, mix the three cheeses, garlic, basil and 1 tsp. olive oil.
Roll the galette dough out onto a floured work surface until it is about 12 inches around. Line a baking sheet with either parchment paper or a silicon baking mat, and transfer the crust to the sheet. Spread the cheese mixture on the crust, leaving about a two inch border on all sides. Arrange the zucchini slices beautifully around the crust, and then fold the edges of the crust over slightly, pleating as you go. Drizzle the zucchini with the remaining teaspoon of olive oil. You can brush the edges of the crust with an egg wash if you would like, though I forgot to do so.
Bake at 400 degrees for 30-40 minutes, until the crust is golden brown. Cool on a wire cooling rack for several minutes, slice and enjoy.