zucchini, ricotta, lemon, galette, bon appetite magazine, cooking, food, culinary, recipes, eating, homemade, easy, dinner, french, food photography, food blog

Tonight I actually busted out a recipe in the newest addition of Bon Appetit.  If you have been reading this blog for awhile, you know this is unusual, as I am usually a month or so behind in reading the Chez US Library.  Just happened that this little morsel arrived right as I was planning out the weeks worth of dinners and I turned to the page and saw them, savory little galettes.

The first time I had a galette I was in Paris and it was a mixed berry one.  I loved how rustic this little tart was.  Not perfect in looks;  but, perfect in taste.  I make them often in the summer using berries and stone fruits.  Sometimes I will even put a layer of almonds on the bottom to mixture up the flavor and texture.  I just really think the rustic simplicity makes the Galette so “romantic”.


This particular recipe in the newest Bon Appetit was for a Zucchini, Lemon and Ricotta based ones.  Overall, it is pretty easy to make.  It does involve some time/prep work (about an hour), from making the crust, to letting the zucchini drain of it natural juices;  but,it is worth the wait!  The crust was a basic recipe, no seasonings but salt, just a basic and very flaky crust.  The filling was sauteed onions and garlic with zucchini and lemon – I used Meyer, which gave it such a more robust flavor and taste.  I really think Meyers scream fresh, summer/spring and clean!  After cooking the veggie filling I added ricotta and Parmesan and then slowly baked it all!  The recipe did call for a sprinkling of sea salt and I decided to use this lavender sea salt I found at the market last weekend.

zucchini, ricotta, lemon, galette, bon appetite magazine, cooking, food, culinary, recipes, eating, homemade, easy, dinner, french, food photography, food blog

I had a few beets and radishes on hand and decided to make David Lebovitz’s Carotte rapees using these roots.  I have made it a couple times using carrots and love it as well.  I thought it would be a nice change from the carrots.  The only issue I had with the beets was that it did give the salad the tendency to taste “dirty”, even though I scrubbed them and peeled them.  I should have added some extra Dijon and maybe a shallot or two.

zucchini, ricotta, lemon, galette, bon appetite magazine, cooking, food, culinary, recipes, eating, homemade, easy, dinner, french, food photography, food blog

Regardless, the two dishes really complimented each other not only in extraordinary taste but also beautiful color contrast!

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