TO SHOP FOR
1 batch pie crust
2 cups ricotta
1 egg
Zest & juice of a half lemon
2 small zucchini
1 handful fresh mint, chopped
PANTRY STAPLES
1 tsp salt
1-2 tsp red chili flakes
1 batch pie crust
2 cups ricotta
1 egg
Zest & juice of a half lemon
2 small zucchini
1 handful fresh mint, chopped
PANTRY STAPLES
1 tsp salt
1-2 tsp red chili flakes
TO PREPARE
Step 1: Start by preheating your oven to 400°F. Wash and dry all produce.
Step 2: Thinly slice zucchini into rounds and sprinkle with 1 tsp salt. Let this sit to the side while you prepare the filling.
Step 3: Add the chopped mint, chili flakes, egg, lemon zest, and lemon juice to ricotta. Mix well.
Step 4: Roll pastry dough over a large piece of parchment paper until ~1/8 thick.
Step 5: Spread ricotta mixture over the pastry dough, leaving a 1 to 2-inch edge. Layer the zucchini on top of the ricotta.
Step 6: Fold over the edges of the pastry.
Step 7: Carefully slide the parchment paper and galette onto a baking sheet or pizza stone. Bake for 35-40 minutes, until golden brown.
