I love how I can turn anything into an adventure. Or a disaster depending on how you look at things.
Take making this simple dinner for example. It started last week when I realized I had some ricotta cheese in the freezer that needed to be used up. I had recently pinned a new dish from Smitten Kitchen and decided that now was the perfect time to try it. I bought the zucchini and the puff pastry (what, you think I’m going to make my own dough? Yeah, right.) and put the galette on my menu plan.
Something nagging in the back of my mind told me to check the ricotta cheese the day I was planning on making the dish. I can’t remember if I was checking it to make sure I had enough or checking to make sure it hadn’t gone bad. Either way I ended up with well over a cup on ricotta cheese growing pink mold. Oops. Not okay.
So I made a mad dash to the store after work to pick up more ricotta because I HAD to make this for dinner (why I couldn’t keep the pastry in the freezer and use the zucchini in something else I don’t know. My mind wasn’t working like that on this particular day). It turned out to be delicious and an excellent dinner decision. However, now I’m stuck with ricotta cheese that needs to be used up before it too grows pink mold.
Ricotta and Zucchini Galette
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1/2 box of frozen puff pastry (1 sheet), thawed
2 small zucchinis, sliced about 1/4 inch thick
1 tablespoon, plus 1 teaspoon olive oil
I garlic clove, minced
1/2 cup ricotta cheese
1/2 cup grated parmesan cheese
1/4 cup shredded mozzarella
1 tablespoon chopped fresh basil
Spread the zucchini out on several layers of paper towels and sprinkle with 1/2 teaspoon of salt. Let it drain for 30 minutes then gently blot the tops with more paper towels. Meanwhile, mix the olive oil and garlic in a small bowl and set aside. In another bowl mix the cheeses, 1 teaspoon of the garlic oil, and salt and pepper to taste.
Preheat oven to 400. Roll the puff pastry dough out (on a floured surface) into a 12-inch circle or square (I have zero patience rolling already square things round, so I went with a square) and transfer to a parchment paper lined baking sheet. Spread the ricotta mixture out evenly, leaving a 2 inch border around the edges. Top with the zucchini in an even, single layer. Drizzle the rest of the garlic oil evenly over the top. Fold the border over the filling as far as it will go. It should really just form a crust, not cover the whole top. Brush the crust with an egg wash (1 egg beaten with 1 tablespoon of water). Bake for 30-40 minutes. Top with the fresh basil, cut into wedges, and serve.
-Adapted from Smitten Kitchen