Every week, our test kitchen team pays an early morning visit to New York City’s biggest farmers market: the Union Square Greenmarket in Manhattan. Comprised of over 70 stalls bursting with flowers, local products, and beautiful seasonal produce, it’s the perfect place for a hit of mid-week inspiration. Follow us on Instagram to tag along (bring a tote bag, it’s impossible to leave empty handed!) and see what we decide to make with our market haul.
When in the market for a picture-perfect brunch dish, dinner party side, or crowd-pleasing appetizer, look no further than a savory galette. While sweet, fruit-filled versions get most of the limelight, freeform tarts filled with vegetables and cheese make just as much of an impact, and allow for fun experimentation with herbs and spices, post-oven drizzles, and savory alternative flours.
A galette was the perfect showcase for this week’s farmers’ market find: a clamshell full of sunny squash blossoms. These bright yellow blooms grow from the same plants as zucchini and summer squash, and often appear on restaurant menus stuffed with cheese and fried until crispy. We used them as the final touch to our galette filling, splayed atop a swoosh of seasoned ricotta and thinly-sliced zucchini. In the oven they get golden-brown and a little crisp, a nice contrast to the herby, buttery pastry and hot honey drizzle.
Zucchini & Squash Blossom Galette
Serves 6 – 8
For the dough: ⅔ cup all-purpose flour ⅓ cup whole wheat flour ½ tsp kosher salt 1 tbsp picked thyme leaves 6 tbsp cold unsalted butter, cut into small pieces. 1 egg, beaten
For the galette: 1 zucchini, thinly sliced into rounds 5 – 6 squash blossoms, stem end trimmed, stamen or pistils removed 1 cup ricotta 1 clove garlic, finely grated 2 oz grana padano, grated 1 tsp lemon zest 1 egg, beaten 2 tbsp honey ¼ tsp red pepper flakes Olive oil Kosher salt and freshly ground black pepper
1. Make the dough:
In a bowl, whisk together the all-purpose flour, whole wheat flour, thyme, and salt. Using your fingers, flake the butter pieces into the flour mixture, until it resembles wet sand (some larger pieces are ok). Add the beaten egg; use a fork to combine, then pat together with your hands into a flat disc. Wrap in plastic wrap and refrigerate at least 30 minutes and up to overnight.
2. Brown the zucchini:
Place an oven rack in the center of the oven, then preheat to 350°F. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Working in batches if necessary, add the zucchini rounds in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Turn off the heat.
3. Season the ricotta:
In a bowl, combine the ricotta, garlic paste, lemon zest, and half the grated grana padano; season with salt and pepper.
4. Assemble & bake the galette:
Line a sheet pan with parchment paper. On a lightly floured surface, roll the chilled dough into a ¼-inch-thick round (approximately 14 inches wide). Transfer to the prepared sheet pan. Spread the seasoned ricotta into an even layer on the dough round, leaving a 1- to 2-inch border around the edges. Layer the browned zucchini over the ricotta, cooked side up, overlapping where necessary. Top with the squash blossoms. Sprinkle with the remaining grated grana padano. Fold the edges of dough up over the filling, overlapping where necessary, to form the crust. Brush the crust with the beaten egg. Season with salt and pepper. Bake 40 to 45 minutes, or until golden brown. Remove from the oven.
5. Make the hot honey & serve your dish:
While the galette bakes, in a bowl, combine the honey, red pepper flakes, and 2 teaspoons warm water. Drizzle the baked galette with the hot honey before serving. Enjoy!