Zucchini Galette

 Slice into squares and serve with a crisp Rose for the perfect summer dinner.  Feeds 4-6.

Ingredients:

Crust (adapted from Magpie Bakery):

• 312 g all purpose flour
• 28 g  sugar
• 1 tsp fine sea salt
• 170 g butter, frozen, then cut into 1/4 in cubes, then frozen again
• 60 g shortening in stick form, frozen, then cut into 1/4 in cubes, then frozen again
• 130 g cold water

Topping:

• 1 large zucchini, sliced into thin rounds on a mandolin
• 1 tbsp olive oil
• 1 3/4 tsp pepper, divided 
• 1 tsp kosher salt
• 1 cup ricotta cheese
• 2 tbsp chopped fresh dill
• 1 tsp garlic paste 
• 2 eggs
• grated Parmesan cheese
• white truffle salt

Process:

Night before:

1. Combine the flour, sugar and sea salt in the bowl of a food processor.
2. Give the mixture a few quick spins to combine.
3. Scatter the frozen butter on the top of the mixture and pulse 5 times, each time 5 to 7 seconds
4. Add the shortening to the top of the mixture and pulse 4 more times for a few seconds each time.
5. Turn the mixture out into a bowl and make a small well in the center.
6. Pour the water into the well and mix, by hand or a flexible bench scraper, until the water is fully incorporated.
7. Pat into a disc, cover with plastic wrap and refrigerate for a minimum of 8 hours, or up to 3 days.

Day of:

1. Preheat the oven to 400 degrees F.
2. Roll the dough out to a 9.5 in square
3. Place on a parchment covered baking sheet and set aside.
4. Toss the zucchini with the olive oil, 1 tsp of pepper, and the kosher salt until the zucchini is well coated
5. In another bowl, mix one egg with the ricotta cheese, garlic, and dill.
6. Spread the ricotta mixture over the dough, leaving approx 1/2 inch around the edge bare.
7. Layer the zucchini on top of the ricotta mixture.
8. Fold the edge of the dough roughly over so that it overlaps the edge of the zucchini. 
9. Beat the remaining egg and brush over the crust
10. Sprinkle the crust liberally with Parmesan cheese
11. Bake for 25-30 minutes or until the crust is golden brown.
12. Sprinkle with white truffle salt.
13. Let cool for at least 15 minutes before slicing.