Ember fired zucchini & ricotta galette is a superb recipe to entertain your guests palette

We are going French with a zucchini & ricotta galette that is simply out of this world. With ember fired zucchini we previously cooked on our charcoal grill with straight wood, this is one recipe worth making any time of year. Get 2 zucchini ember cooked and prepare yourself for the ultimate in wood fired flavors featuring summer zucchini!

Gather the Ingredients

For the pastry:

1/8 teaspoon salt

8 tablespoons cold butter, cubed

¼ cup sour cream

2 teaspoons lemon juice

¼ cup ice water

For the zucchini & ricotta galette filling:

1 tablespoon + 1 teaspoon olive oil

1 garlic glove, minced

Ricotta cheese- ½ cup

Grated Parmesan- ½ cup

Shredded mozzarella- ¼ cup

1 tablespoon slivered basil leaves

Egg Wash:

Don’t Let the Word Pastry Scare You

Mix the sour cream, lemon, and water in a separate bowl, then add to the flour mixture until just combined. Be sure not to overwork the dough. Now refrigerate for 1 hour.

Cheesy, Creamy Goodness

First, we’ll need to combine the olive oil and garlic so we have an infused oil to add to our cheese filling. Next, mix the ricotta, parmesan, and mozzarella cheeses together. Add one teaspoon of the garlic oil and season with salt and pepper. You can set this mixture aside as you wait on the dough to finish chilling.

Next up, get the rolling pin at the ready, as the dough will be rolled into the galette shape.

Perfect Balance Comes Together

With the cheese filling, ember fired zucchini and garlic oil added, the final ingredient of fresh basil strips is placed on top. Time to fold over the dough to trap all the filling inside the pastry while it cooks. A brushing of egg wash to the pastry will ensure everything gets golden during the 40-minute cook time. Into a 400° oven, setting the timer for 25 minutes to rotate the baking tray. That will guarantee a consistent color to our galette.

So Good, You May Not Want to Share

Whether you serve this as an appetizer, snack or even a lunch or entrée, you’ll love how the zucchini becomes the star without tasting overly smoked. Feel free to add a side of marinara sauce for an acid kick.

We would love to hear about your version of this recipe or even learn what you do with coal fired zucchini! Leave a comment, like us, and subscribe, as we bring you recipes, tips, techniques, and science behind wood fired cooking technique.

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