| Sunday, September 21, 2008 |
| Zucchini, Lemon and Ricotta Galettes |
Mmmmm - I used the zucchini I bought at the Famer's Market to create this dish, the recipe for which is in this month's Bon Appetite Magazine.
The only difference I made in the recipe was to make a whole grain crust, and I must say, the crust is really spectacular. This recipe makes enough dough and filling for six generous galettes.
This recipe is under copywrite, instead of my own experimenting, so I can't print it it here, but I can provide the link to it...
Individual Zucchini, Lemon and Ricotta Galettes
If you follow the link, you'll immediately realize that my pastry work leaves a lot to be desired compared to their perfectly styled and lit magazine photos. I am not a pastry maven. I think it's a lot of work, and hard to manage. This wasn't that bad, even if my galettes are a little more "free form" than the ones in the magazine.
Anyway, here's the "before" photo - ready to go in the oven. The orange flecks are Hawaiian sea salt I use as a finishing salt.
These are like mini quiches, and just burst with lemony, creamy, zucchini flavor. They are fine on their own, or paired with a lovely piece of perfectly grilled and seasoned leg of lamb.
These freeze really well, so I look forward to enjoying the remainder at a later date. |
posted by Broadsheet @ 10:52 AM   |
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