How To Make Zucchini and Ricotta Galette | Smitten Kitchen with Deb Perelman

[@smittenkitchening]

Let me know if you're planning to make this recipe with some fresh zucchini this summer!

[@samanthagarner2926]

Absolutely doing this soon! Looks wonderful.

[@jessb6555]

I can’t wait to make your corn and tomato pie…heaven!!

[@susanreedy29]

Wondering if this would work as a white pizza as well? The ricotta mixture on the pizza dough topped with the zucchini? This looks wonderful! I love how Deb thinks this would make it to the park with friends...this would be all mine! Yum!

[@bridgiemon]

I just made it this morning! First time doing a crust, and mine is more square shaped than circular 😬 I’ll serve it this evening with the apéro on the terrace, along with some chips, Spanish chorizo and rosé wine. Thanks Deb! ❤️

[@sarahnason8906]

I just made this yesterday with a gluten-free flour blend and it was AMAZING! Thank you!

[@karenglad1]

This is SO good!!! There’s a reason that Smitten Kitchen is famous - this is perfect!

[@benjaminkristilasiewicz4225]

I love galettes, savory ones and sweet ones, and since I keep my butter in the freezer, I started grating the frozen butter into the flour mixture instead of thawing and cutting in. Roll the stick of butter in the flour mixture to keep it from melting in your hand as you grate (largest holes) and work quickly. It’s a cinch to do and no advance planning required!

[@docyukiohattori]

I used this trick today when I made this recipe, and it worked great!

[@LauraMorland]

I've worked with frozen butter before, but (a) never tried grating it and if I did, I wouldn't have thought of your (b) "Pro Tip" to roll it in the flour mixture beforehand. Brilliant!

[@benjaminkristilasiewicz4225]

@@docyukiohattori Just saw your comment a year later 😆 Glad it worked for you!

[@kristinpeturson-laprise5373]

thank you - fantastic tip!

[@ladyloneill]

I love the new videos! You’re a wonderful, easy-to-learn-from presenter. Delicious looking galette which I must make and devour. Thank you.

[@NJCoope]

I look forward to your videos each week: Coffee & Deb’s video every early Wednesday morning!

[@Gardenhappy-k2x]

I'm so happy you have a channel!

[@maylien]

I have made this Many many times. We just love it! I have added some lemon zest and red pepper flakes.

[@kpshunik7]

I can't believe you only have 22k subscribers so far! Every single one of your recipes that I've tried has been flawless! I hope ppl discover you soon! I'm on the second broccoli slaw this week. Thank you for everything you do, can't wait to try the galette! 💖

[@judymoy217]

I made this and it was super easy and tasty. (I use a food processor to make my dough. I usually make several at a time and freeze the extra.) My family really enjoyed it. Can’t wait to make other variations!

[@blusweetartful]

Wonderful! Made with a mix of jack and goat cheese added in, amazing! Baked on an oiled dark pan, crispety crunchity crust!

[@catherinegray5106]

I have made this several times and was absolutely amazing every time. Love seeing you actually make it. Inspired to make it for tonight’s sups. Brava!

[@cassandras206]

I’m so so glad you are making videos to your wonderful recipes! Going for the ingredients now! This looks amazingly delicious 😋!

[@katherinekrass3340]

Dear Deb! I made this galette for a party this weekend and it was a total hit! Thanks for a wonderful recipe.

[@missblee1]

I’ll say it once, I’ll say it again. I love everything you do!!! Also, I can’t wait for your videos during the holiday season!!

[@cr3701]

I just made this tonight, OMG this was delicious! Thank you for the recipe.

[@maryannsimms7189]

Love your new channel, long time fan of your website and books.

[@sandrathimgan6546]

Great recipe and I LOVED when your bowl was too small, you admitted it and also that you were too stubborn to get a bigger one. BEEN THERE, done that! Love your website and recipes.

[@abhayathomas1232]

Made this evening. It was so good. Thank you, Thank you!

[@glammie]

Gorgeous. Side note: I thought *I* had the smallest kitchen in the world. You might have me beat. *lol* But, like you, I can create some masterful creations in that wee space. It's all about planning -- and washing up as you go. Happy Summer!

[@lizcassidy6581]

looks delicious! You make the crust preparation look so easy - I never know if I'm doing it correctly. I will definitely try again with this recipe : )

[@kristinpeturson-laprise5373]

I love you, Deb! 😂 I am also someone who recycles parchment, and is too stubborn to use a bigger bowl to mix things.

[@lisajensen1843]

A zucchini recipe I haven’t seen before and looks amazing! New sub👍🏻 I can’t wait to try it 🙋‍♀️

[@barbaraliston5959]

You are the master in the kitchen, lol. I love all your easy and beautiful recipes [esp the ones I can tweak for my family's varied diets]. For this galette my challenge will be to test out my tofu ricotta which I'll try to thicken with either tapioca starch or agar agar. I've had success using soy milk brushed on the crust to brown up during baking. Thank you so much for your delicious creations. XXOO

[@roxpr2000]

Looks gorgeous. I haven't made pastry in years and years because I live in a tropical climate and the heat just makes the whole endeavor very difficult. But I don't know, this galette is really tempting me to give it a try. Maybe in the cooler months. Great video and amazing recipe as always, Deb!

[@redettadonaldson1779]

I grew up in the tropics. So important to keep it all very cold and not to overwork the dough.

[@patriciarudd279]

Maybe make a few batches of dough in the cooler months and store in the freezer to pull out when needed. I thaw mine overnight in the refrigerator.

[@roxpr2000]

@@redettadonaldson1779 I actually made Deb's pumpkin pie recipe with her all-butter flaky dough for Thanksgiving and it turned out great! Just did as you said and as Deb really emphasized in the pie dough video and kept everything super cold. Bowl, flour, and butter spent some time in the freezer before starting, and every time things seemed to warm up a little everything went back into the freezer for a few minutes. I was so happy it worked out and now I want to make all the pies and galettes in the world! 😁

[@allthumbs3792]

❤ Wow does this look good, and maybe even easy! New subscriber!

[@ellenkohl8325]

No frippery! Perfect.

[@rachel9199]

I’ve made many of your galettes and this one is next on my list!! :)

[@happyreader48]

Looks wonderful! I have a potluck coming up and want to try it. How soon to serve? How long will it hold?

[@ricipeterson2672]

Fabulous, as usual! What's the benefit of including an acid in the dough?

[@smittenkitchening]

I like both the flavor and the slight extra tenderness. But it will be fine if you skip it.

[@MaeveOHara]

deb!! OK so i think i have a hunch but... why don't we just use a full egg including its white in the egg wash? lots and lots of love, maeve

[@ashleylange6628]

I've recently become a Pie Person, but making a big sweet dessert pie every weekend feels excessive. Savory pies that make great left overs for lunch tho? Now we are COOKING!

[@maryjung2695]

love your youtube videos

[@tut-tuttut7234]

Definitely making this; it's only early July and already I have so many I don't know what to do!

[@meganirving4725]

definitely gonna make this once summer rolls around & my garden is full of zuccs

[@Gina0703]

This looks fantastic! I will be making this next week when my MIL is visiting from FL. What a treat! Could you use this recipe to also make one for a non vegetable lover?

[@smittenkitchening]

Yes you can! I have an Any-Kind-Of-Fruit Galette recipe with a very similar crust here: smittenkitchen.com/2020/05/any-kind-of-fruit-galette/

[@yrn5638]

i want you as my sister...NO! you are my sister!..,,🤣🤣🤣🤣 just love your food..your normal girl...more more more! great vids xx thankyou

[@joannjacquin4983]

That looks so yummy! Are all of your recipes on KZbin also in your cookbooks??

[@smittenkitchening]

So far, all of these recipes are actually on my site, smittenkitchen.com. And and a couple made it into my books, too.

[@vynedvyne59]

Fantastic Lady ❤❤❤❤❤

[@patriciarudd279]

I hate to let milk go bad so we make a lot of ricotta cheese at my house. Thank you for a new use for my homemade ricotta.

[@adinawadsworth]

It’s in the oven now. I must say: this dirtied a ton of dishes! I’m exhausted from the cleanup alone! (Bowls, pastry cutter, pastry brush, rolling pin, mandolin, 2 different graters for 2 different grated cheeses, measuring spoons & cups, trays to sweat zucchini, …it never ended!) I wouldn’t bill this as an easy dish to prepare. But it looks delicious.

[@samthomas2013]

did you grate your parm and store in fridge???

[@smittenkitchening]

I often do. I grind it until powdery in the food processor.

[@kimberlyditz9929]

This looks so good and you make it look so EASY! I spotted a couple of zucchinis in my garden this morning that are almost big enough! I'm picking up some ricotta and will be making this soon - thank you! oh and btw I love your videos...I have been a fan for years...Everything I've ever made from your cookbooks or website is wonderful!

[@dorothyvalerian5965]

Wodering if the dough can be made in food processor??

[@smittenkitchening]

Yes, but I prefer to just do the butter-flour part there and mix the water/liquid by hand, so it doesn't overblend.

[@getknit8334]

you're adorable!!! this is fab : )

[@rachelgwolf]

I really don't like ricotta. Think it would be ok with goat cheese rather than ricotta? Or just leave it out completely?

[@erinfae4276]

Fresh mozzarella or....?

[@nrjcrossing]

you are just adorable

[@erinfae4276]

could you envision swapping zucchini for kabocha? Asking for the southern hemisphere

[@smittenkitchening]

You should make my butternut squash and caramelized onion galette! Kabocha would work well there: smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/

[@BigGen222]

Why do Americans pronounce Parmesan cheese with a g in it?

[@anitoroyan272]

Not healthy