Sheet Pan

Italiano Zucchini & Sweet Potato Galette

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March  9, 2011
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Italiano Zucchini & Sweet Potato Galette
  • Serves 8-10
Author Notes

This galette is wonderful for an appetizer or as a side dish with a hot bowl of soup on a chilly day. It is similar to a quiche in texture but has a rich buttery crust to showcase the filling. My favorite vegetables are zucchini, sweet potato and Florida sweet onions. Here in Florida, we have several varieties of these vegetables that vary at different times of the year. Florida sweet onions are sold with the green tops and are the best tasting onions as they are so very sweet to eat. I just love to see what's fresh and new at the local Farmer's Market and explore and create new recipes in my home kitchen.

Here are a few of my COOKS TIPS for this recipe:

The food processor is your best friend for this recipe! Use the food processor to coarsely SHRED the zucchini. Cut the top and bottom off. Slice into 2 long pieces. Use a teaspoon the remove the seeds. Feed into the processor the long way. Drain on a paper towel until ready to use in the filling.

For the sweet potato, remove the skin with a vegetable peeler. Cut into 4 long pieces and feed into the processor to SHRED. Blot dry with a paper towel before using in the filling.

For the sweet onion, peel the top and bottom and cut into quarters. Feed into the processor and SLICE thin. If using a Florida sweet onion, by hand slice the light green tops nearest to onion bulb into 1/4" pieces. —Lorraine Fina Stevenski

What You'll Need
Ingredients
  • FOR THE CRUST:
  • 2 cups All-Purpose Flour
  • 3/4 cup Unsalted butter,1 & 1/2 sticks cut into 1" cubes
  • 1/2 teaspoon salt
  • 4 tablespoons Ice Water, or more if needed
  • FOR THE FILLING:
  • 2 tablespoons Unsalted Butter
  • 4 tablespoons Olive Oil
  • 1 tablespoon Chopped Fresh Garlic
  • 1 cup Sweet Onion, finely sliced
  • 5 cups Zucchini, about 3, coarsley grated with the skin on, remove seeds
  • 1 cup Sweet Potato, about 1, coarsley grated, remove the skin
  • 15 ounces Whole Milk Ricotta Cheese
  • 1/3 cup Grana Padano Cheese, grated
  • 2 large eggs
  • 1/4 cup Fresh Italian Parsley, minced
  • 1/2 cup Fresh Green Onions, sliced thin
  • 1 tablespoon Fresh Chives, sliced thin
  • 1/2 teaspoon each, salt and pepper
  • 1/4 cup Grana Padano Cheese, grated
  • 1 tablespoon Unsalted Butter, melted
  • 1/2 teaspoon Freshly Ground Nutmeg
Directions
  1. MAKE THE GALETTE CRUST: Add to the bowl of a food processor the flour, butter and salt. Pulse a few times until coarse meal forms. Add 4 tablespoons of COLD water and pulse a few times until a dough forms moist clumps. Do not let the dough over process and form a ball. If too dry add 1 additional tablespoon COLD water. Pulse just a few times further to blend.
  2. Turn out on a floured surface and form into a flat round disk. Wrap in plastic and chill at least 30 minutes. Can be made 2 days ahead stored in the refrigerator. Let stand at room temperature before rolling out.
  3. Preheat the oven to 425 degrees. On a piece of parchment paper, roll out the dough to about a 14" round 1/8" thick. It does not have to have perfectly round edges. Store in the refrigerator until ready to fill.
  4. MAKE THE FILLING: In a large heavy skillet over medium heat, melt the butter and oil. Add the garlic and onion and saute just until wilted. Add the grated zucchini and sweet potato and saute until slightly wilted; about 8-10 minutes. Cool to room temperature in a wire colander placed over a bowl to drain excess liquid. In a large mixing bowl, whisk together the ricotta cheese, 1/3 cup grated cheese, eggs, parsley, chives, salt and pepper. Stir in the cooled zucchini/potato mixture.
  5. PUT IT ALL TOGETHER: Place the rolled galette dough with the parchment paper on a large sheet pan. Spoon the filling into the center of the rolled galette dough leaving 2 inches at the border. Carefully fold up the border about 2 inches over the filling, pleating the dough edges to create a round pastry. It should have a rustic look and not be perfectly round. Top with 1/4 cup grated cheese and grated nutmeg. Brush the galette crust with melted butter; pour any excess butter over the filling. Bake for 15 minutes at 425 degrees and then reduce the temperature to 375 for another 20-30 minutes. The crust should be golden brown and the filling should be set but still jiggle. Remove from the oven and let rest 15 minutes for the filling to set and cool slightly before cutting and serving. Mangia!
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