ZUCCHINI RICOTTA GALETTE
I used a bit of dough I had saved from the last tart to make a tiny galette inspired by Smitten Kitchen’s zucchini one .
I wanted to squeeze in more zucchini, so instead of salting and draining, I roasted it first.
Cheese blend was ricotta, parmesan, and Toscano (instead of mozzarella because that’s what I had on hand).
This is a lovely combination of flavors. I used 1/2 zucchini in about 1/4 recipe (the whole calls for 1 large or 2 small). Another time I would sauté or roast more zucchini and dial back the cheese mixture, because the caramelized zucchini is really lovely with a sweetness in contrast to the cheese.
