the olive oil crust gives this galette a lighter feel, but the dish doesn't lose its sense of being a SUBSTANCE. a substance that you want in your mouth.
- 1 2/3 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/3 cup plus 1 tablespoon olive oil, divided
- 1/4 cup water
- 1 medium zucchini, cut crosswise into 1/4-inch-thick slices
- 1 large yellow squash, cut crosswise into 1/4-inch-thick slices
- 1/2 small white onion, chopped
- 3/4 cup ricotta cheese
- 1/3 cup grated fresh Parmesan cheese
- 1 t dried thyme
- 6 leaves of basil torn, plus more for garnish
- 1/4 teaspoon black pepper
- 1 large egg, lightly beaten
1. Combine flour, salt, and baking powder in a food processor; pulse 2 times to combine. Combine 1/3 cup oil and 1/4 cup water in a small bowl. With processor on, slowly add oil mixture through food chute; process until dough is crumbly. Turn dough out onto a lightly floured surface. Knead 1 minute; add additional flour, if necessary, to prevent dough from sticking. Gently press dough into a 5-inch disk; wrap in plastic wrap, and chill at least 30 minutes. (Stick it in the freezer if you have less time.)
2. Preheat oven to 400°.
3. Combine remaining 1 tablespoon oil, zucchini, squash, and onion in a large bowl. Combine ricotta, parmesan, thyme, basil, pepper and egg in a medium bowl, stirring to combine.
4. Unwrap dough, and roll into a 12-inch circle on some parchment paper (or a lightly floured surface). Place dough (and parchment paper) on a baking sheet. Spread ricotta mixture over dough, leaving a 2-inch border. Arrange zucchini and squash slices alternately, slightly overlapping, in a circular pattern over ricotta mixture. Sprinkle zucchini and squash with onions, pepper and salt. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover squash). Bake at 400° for 40 minutes or until golden brown. Cool 5 minutes; sprinkle with basil. Cool an additional 10 minutes. Cut into 6 wedges.