Rustic zucchini galette with ricotta and walnuts

One of my culinary discoveries this year is clearly Galette - free-formed pies made from a crunchy short crust pastry, either sweet or savory. Quick and easy to prepare, ratzfatz filled and also the tin and then quickly and fragrant hot out of the oven.
Already a few weeks ago I made a blueberry galette, which was really terrific.

Now something hearty was going to come and I had the unbeatable combination of zucchini, cheese and walnut all the time. There are already many different recipes on the internet, but I just started to work on it and was quite taken with the result!
I took the recipe of the blueberry galette as a dough base and only with a little wholegrain flour and without Modified sugar. The dough is thus really nice hearty, crispy and full-bodied.
It was also important to me that the preparation is simple and the result may like to look rustic - et voila!
Zucchini, Galette, Crostata, Tarte, Plate, Rosemary, Walnuts, Fork, Plate

The Tarte is also just about the late summer-autumn transition: the days are still warm and sunny, but are much shorter and so happy after spending a day outside the cool evening in the cuddly apartment. The galette is also great for conjuring after work, and the ingredients that you may not already have in the house are quickly worried.

I recommend taking small, aromatic zucchini for the preparation that still exists on the market. Small zucchini are often not as watery and just taste more.
Very important is the choice of ricotta: please do not use a packaged supermarket ricotta. I made fresh ricotta in the Italian supermarket and can assure that you can absolutely taste the difference!
 Zucchini, galette, crostata, walnuts, ricotta, plate, fork
Rustic zucchini galette with ricotta and walnuts
for about 2-4 servings
For the dough:
90g wheat flour type 405
90g whole wheat flour
1/2 tsp salt
120g cold butter in pieces
40 -60 ml ice-cold water
Flour for the work surface
For the filling:
3 small zucchini (about 300-400 g )
1 scoop buffalo mozzarella (125g)
250g ricotta ​​div>
about a handful of walnut kernels, roughly chopped
some fresh rosemary Needles, roughly chopped
sea salt, freshly made black pepper, some olive oil (extra virgin)
For the dough crust:
1 egg, well whisked
Preheat the oven to 200 ° C top and bottom heat and lay out a large baking tray with parchment paper.
Mix the flour with the salt for a short time. Briefly mix in the cold butter until pea-sized pieces are formed. This is best done quickly by hand, with a Pastry Blender or in a food processor.
I mixed everything briefly and vigorously in the Thermomix, it is very well suited for it.
After and stir in ice-cold water until the mixture turns into a crumbly short crust pastry.
Briefly knead by hand into a smooth dough, if necessaryThe edges may look like rustic and somewhat frayed.
Now dust the dough surface very lightly and then carefully fold the dough once in the middle, then fold into a quarter ("cake slice"). Put the dough on the baking sheet and open it again.
Wash the courgettes well, dry and remove the ends. Use a knife or an appropriately adjustable planer to cut slices of about 0.3-0.5 cm.
Drain the buffalo mozzarella and cut into cubes of about 0.5 cm. Put in a bowl and mix with the ricotta. This works best with the back of a fork.
Add salt and pepper and about three quarters of the walnut kernels and rosemary needles.
Distribute the cheese mass evenly in the middle of the dough. To the outside there must be a 5 cm wide edge, which will be folded later.
The zucchini slices give up - of course you can drape them artfully - I find it rustic but more beautiful and just pile them evenly on the cheese. It does not have to be spread smoothly, it may look a bit hilly.
The zucchini slices still sprinkle with a little salt and freshly ground pepper and drizzle with a little olive oil. Now carefully fold the dough edges inward and press well, so the dough is sealed evenly and can not run out of stuffing. Do not worry - the slightly dry cheese mass still gets enough liquid from the zucchini when baking.
Whisk the egg well and brush the edge of the galette with it.
Now insert the tin into the lower third of the oven and the galette for 30 Bake for a few minutes.
Then sprinkle the remaining walnut kernels and rosemary needles over them and bake again for 5-10 minutes.
Best served hot and crispy straight from the oven - a green salad fits very well.
The galette can be kept in the fridge for 1-2 days, but it really tastes best fresh from the oven.
 Zucchini, Galette, Crostata, Tarte, Tin, Walnuts, Ricotta, Rosemary