Zucchini Tomato & Ricotta Galette

I have been thinking about making one of these delicious pastries since I saw the photo of a galette by Smitten Kitchen last week. Unfortunately work has been crazy busy, and I only just got to try it out tonight. It is amazingly delicious!!!
The pastry is flaky and the sour cream gives it such a wonderful taste.

Anyway here is my version of a galette adapted from Meals at Home

Base:

220gms Plain flour

120gms chilled salted butter

65gms sour cream

40gms fresh lemon juice

67gms chilled water

Filling:

1 large zucchini sliced into 1/2cm rounds
2 Roma tomatoes sliced into 1/2 cm rounds

250gms ricotta cheese

40gms grated Parmesan cheese
60gms grated tasty cheese
2 large eggs

1 bunch of basil chopped
1 tbs chopped thyme
1 shallot minced
Salt and Pepper to taste

Method

1. Place flour, butter, and sour cream in the food processor and process until it resembles coarse crumbs.
2. Place flour mix in a bowl, pour water, and lemon juice and stir with a wooden spoon.
3. Knead lightly on a floured surface, once it comes together wrap in glad wrap and place in the fridge to rest.
4. Preheat oven to 200 degree Celsius.
   
5. Spread the tomato and zucchini slices over paper towels. This will drain the juice that will come out of them. Pat the tops with paper towel.
6. Mix cheeses with thyme, basil, shallot and egg. Season mix with a little salt and pepper if desired. Keep in mind that two of the cheeses already have some salt in them.
7. Take pastry out of the fridge and roll it out to a large circle (approx 14 inches)
8. Place on a flat baking tray lined with baking paper.
9. Place cheese mix in the middle of the pastry, and spread out evenly leaving a 4cm edge.
10. Start placing the tomato and zucchini on top of the cheese, each slice only slightly overlapping. Sprinkle with freshly cracked salt and pepper.
11. Fold the leftover edge of pastry over the cheese zucchini tomato, just to make an edge that will hold in the filling. Make sure that you press this edge onto itself, I found mine was just about to let the fillings spill out.
12. Bake for 30-40 minutes or until the egg/cheese is set.
13. Serve warm with steamed vegetables.

Roll with Roasted & Fresh Vegetables - Lunch Day 4

1 large baguette

Hellmans Mayonnaise
Copperpot Salsa with Capsicum & Cashews
Sesame Seeds
Marinated Roasted Capsicum

Roasted Veggies
Pumpkin sliced
2 thick slices of eggplant
1 carrot cut into sticks

Fresh Veggies
1 small firm tomato
1 small avocado
a handful of washed rocket

Roast pumpkin, eggplant and carrot after drizzling with a small amount of olive oil. Use baking paper on your tray to prevent sticking. Set aside and allow to cool completely.

Cut baguette in half lengthways and spread a generous amount of mayonnaise on one side and salsa on the other.

Layer all roasted vegetables on the mayonnaise side, then top with avocado. Layer rocket and tomato on the side of the bread you spread with salsa. Finishing with sesame seeds.

Join the two sides together and cut in half.

Serve to a very hungry person :)