You say potato, I say patahto – you say….., well you know how it goes. So when it comes to the French gallete or the Italian crostata the only thing you need to remember is, this is really yummy. I ended up calling it a Zucchini & Ricotta Crostata because of the herbs I added seemed more Italian than French to me, but don’t send me mean comments, just change the name if you want. Basically we are talking about a free-form pie.
I have been reading about some really talented blogger chefs that I follow and they have been having some bad results with recipes they have tried from other sites. They did not identify the person/blogger, but they did express they were pretty upset. I too have been having the same issue. I am not a chef, just someone obsessed with food, so I thought it was just me. I did not think chefs would have this problem, but turns out they say it is a bad recipe; so I am going with that. Whew, I thought I was losing it. After you have a couple failures in a row it makes you doubt yourself. But I am back in business now.
I found a pie dough recipe in a Saveur magazine many years ago. I use it for both sweet and savory. I have tweaked it a little over the years, but it has never failed me yet. I did add a fourth cup of flour, and I added a tablespoon of lemon juice because somewhere in the back of my mind I remember reading or being told that the acid tenderizes the dough. I have learned to rest the dough even though the recipe does not indicate this needed to be done. What is up with that? Why did they not say or did they think I already knew. Well I need details people.
*My notes – tart, pie dough, and scones – always use cold ingredient. Let the dough rest at least a half hour before you roll it out. Unlike bread, cake or cupcakes always use room temperature ingredients. I think the reason that I could add as much as a quarter cup of flour to the crust recipe is because I use a minimal amount of flour on the parchment and plastic wrap instead of rolling it out the traditional way that lays down quiet a bit of flour to roll out the dough.
You do not have to have a food processor to make this, but it sure helps. I also used a dark metal sheet pan because it browns better than the light metal. I use light metal for cakes, cookies or scones.
** Note to self – Check your photos before you cut into your masterpiece. Sometimes a tart should be turned a few degrees for its glamour shot. but I am
wobbly struggling with a learning curve. You probably already knew that huh?
So thank you Saveur, thank you to that person that told me to use lemon juice to pie dough. As soon as I remember who you are I will give you credit. I think it was my MIL.
- 1 ¼ cup flour
- ¼ teaspoon salt
- 7 tablespoons of unsalted butter
- 1 egg yolk
- 1 tablespoon lemon juice
- 3-5 tablespoons of ice water
- 1 tablespoon grated Parmesan cheese
- 2 zucchini – thinly sliced
- 1 cup of ricotta
- 1 large shallot
- 1 egg
- 1 teaspoon thyme
- 1 teaspoon salt
- ½ teaspoon peperoncino (red pepper flakes)
- 1 tablespoon olive oil
- Combine flour, salt, cubed butter in food processor – Use chopping blade
- Pulse until mixture looks like oatmeal
- Add egg yolk – pulse a few times.
- Add 1 tablespoons lemon juice to ice water (acid tenderizes)
- Add 3-5 ice cold water
- Pulse until mixture just starts to form a ball – don’t overwork
- Place on plastic wrap – form into a circle - flatten to about one inch circle.
- Refrigerate – rest for at least 30 minutes
- While dough is resting in frig
- Place slicer blade into food processor – slice zucchini
- Small dice shallot – sauté shallot in olive oil at medium heat – season with salt.
- Add zucchini – season with salt - cook until softened – cool to room temp.
- Place blade that you used to make dough back into processor.
- Add ricotta, egg, herbs, spices, salt and pepper – pulse until smooth.
- Take a sheet of parchment the length of your sheet pan. Lightly sprinkle flour on dough, turn over and sprinkle top. Place dough on the lightly floured parchment, take a sheet of plastic wrap and place on top. Roll in about 12” circle – peel off plastic wrap, but leave dough on parchment. Brush away any excess flour from dough or parchment.
- Sprinkle half of Parmesan on dough circle.
- Place ricotta mixture within the circle on dough – about 10”
- Place layer of zucchini, another layer of ricotta, layer another layer of zucchini
- Pull up the dough and pleat folds in dough around circle
- Scatter remaining Parmesan
- Take parchment with crostata – place on a platter or board - place plastic over crostata.
- Refrigerate crostata while oven preheats – 425 degrees F.
- bake 25 – 30 minutes – depends on your oven
- Serve warm or at room temperature.