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Summer Zucchini-Ricotta Galette with Feta | Crispy & Light
(0)
45 min
Quick
Knuspr-Küche
Knuspriger Blätterteig trifft auf eine herrlich cremige Ricotta-Zitronen-Schicht, zarte Zucchini, würzigen Feta und geröstete Pinienkerne. Diese französisch inspirierte Galette ist im Handumdrehen vorbereitet und bringt pure Sommerfrische auf den Feierabend-Tisch.
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Wash the zucchini and slice thinly. Mix with a pinch of salt in a bowl and let rest for 10 minutes, then pat thoroughly dry with paper towels.
Finely chop the garlic. Mix the ricotta with the chopped garlic, a little fine lemon zest, 1 tbsp olive oil, and some salt and pepper until creamy.
Chef's tip
Draining the zucchini slices with salt ensures that the puff pastry base stays perfectly crispy when baked.
A fresh green summer salad with a light lemon dressing goes well with this.
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