Individual Zucchini, Lemon, and Ricotta Galettes

Ingredients

• 2 cups flour 
• 4 tablespoons butter divided
• 1 large eggs 
• 6 servings fleur del sel 
• 1 small garlic clove minced
• 0.5 teaspoon pepper black
• 4 tablespoons water ()
• 2 teaspoons juice of lemon fresh
• 4 teaspoons olive oil extra virgin extra-virgin
• 1 cup onion finely chopped
• 0.3 cup parmesan cheese grated
• 1.3 cups ricotta cheese 
• 1.3 teaspoons salt divided
• 1.3 pounds zucchini grated

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• whisk
• plastic wrap
• kitchen towels

Directions

1. Whisk flour and salt in mediumbowl. Using fingertips, rub butter intoflour mixture until coarse meal forms.
2. Add4 tablespoons ice water, 1 tablespoonfulat a time, stirring until dough formsmoist clumps, and adding more water byteaspoonfuls as needed if dough is too dry.Form dough into 2 balls; flatten each intodisk. Wrap in plastic wrap and chill at least30 minutes. DO AHEAD: Can be made 2days ahead. Keep chilled.
3. Let stand at roomtemperature 15 minutes before rolling out.
4. Place zucchini in colanderset over large bowl.
5. Sprinkle with 3/4teaspoon salt and toss to coat.
6. Let drain30 minutes. Working in batches, squeezezucchini in kitchen towel to remove asmuch liquid as possible.
7. Melt 2 tablespoons butter with oil inheavy large skillet over medium heat.
8. Addonion and sauté until soft and translucent,about 7 minutes.
9. Add garlic and sauté untilfragrant, about 30 seconds.
10. Add zucchiniand lemon juice; reduce heat to medium-lowand cook until zucchini is tender,stirring occasionally, about 12 minutes.Cool to room temperature.
11. Whisk ricotta cheese, 1/3 cup Parmesan,egg, lemon peel, 1/2 teaspoon pepper, andremaining 1/2 teaspoon salt in medium bowl.Stir in cooled zucchini mixture.
12. Preheat oven to 425°F. Line 2 large baking sheets with parchment paper.
13. Rollout 1 dough disk to 1/8-inch thickness. Using6-inch-diameter plate, cut out 3 doughrounds. Repeat with remaining dough.
14. Place 3 dough rounds on each baking sheet.
15. Melt remaining 2 tablespoons butter.Spoon 1/2 cup filling into center of 1 doughround, leaving 1 1/4- to 1 1/2-inch border.Carefully fold up border, pleating doughedges to create round pastry with about2 to 21/2 inches of exposed filling in center.Repeat with remaining filling and doughrounds.
16. Brush crusts with melted butter.
17. Drizzle any remaining melted butterover filling in centers.
18. Sprinkle galetteswith remaining 1/4 cup Parmesan cheese.
19. Sprinkle lightly with fleur de sel.
20. Bake galettes 15 minutes. Reduceoven temperature to 375°F.
21. Bake untilcrust is golden and filling is set and beginsto brown, about 25 minutes longer. Runspatula under galettes to loosen.
22. Let rest 5minutes. do ahead Can be made 4 hoursahead.
23. Let stand at room temperature.
24. Serve individual galettes hot or atroom temperature.
25. * A type of sea salt; available at somesupermarkets and at specialty foods stores.
26. Rosé is a popularsummer pairing, but it's also a deliciouswine to enjoy year-round. With this meal,we like the 2007 “Sabine&148; rosé ($1
27. from
28. France's Coteaux d'Aix-en-Provenceappellation. The refreshing strawberryflavors of this Syrah-Grenache blend pairnicely with the galettes. When you're at thestore, keep in mind that you'll need enoughrosé to serve your guests and to use in thesauce for the pears.