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Zucchini and Ricotta Galette

Joanna Cismaru, Jo Cooks
  • 60 minutes
  • Serves 6

INGREDIENTS

1 tsp

Basil, dried

1 tsp

Garlic, roasted

1

Large or 2 small zucchinis

1

Egg yolk

2 tsp

Lemon juice, fresh

1 1/4 cups

All-purpose flour

1/4 tsp

Salt

1 1/3 tbsp

Olive oil

1/4 cup

Ice water

1/2 cup

grated parmesan cheese, grated

1/4 cup

shredded mozzarella

1/2 cup

Ricotta cheese

1/4 cup

Sour cream

8 tablespoons 1 stick cold unsalted butter, cut into pieces and chill again