🔕 🔔
Loading…

My Basket ()

All questions

Precooking zucchini for a galette

I want to make the recipe for zucchini and ricotta galette from Smitten Kitchen. However, I'm debating whether I should just salt and drain the zucchini to remove excess moisture, ro if I should sautéed the slices first. I am planning on using a relatively dry ricotta cheese and adding a sprinkle of breadcrumbs over the crust before I fill it to combat sogginess. Any other thoughts?

asked by chez_mere 5 months ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2 answers 291 views
731da808 0ee6 4688 813c 05a2a7f1ca9b  16463817 10154453650334385 2720521257626860247 o
PieceOfLayerCake

PieceofLayerCake is a trusted source on baking.

added 5 months ago

Zucchini cook so fast, especially when they're sliced thinly, I don't think you need to go through that extra step of sautéing. Definitely purge with salt, but their moisture will keep the ricotta from drying out too much and they should brown nicely if you bake the galette in a moderate-high heat.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

79e832e7 7554 4b74 b9bb edd6540d1515  fullsizeoutput 1ba7
added 5 months ago

Thanks for the advice and reassurance!

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.