Tomato and Zucchini Galette
2 – 9 inch pre made pie crusts
1 large zucchini sliced in ¼ inch rounds
2 cups grape tomatoes halved
2 teaspoons Tuscan Farmhouse Blend
¾ cup ricotta cheese
pinch of black pepper
1 teaspoon freshly grated lemon rind
1 large egg
1 cup of grated Parmesan cheese
1 large egg beaten with 1 tablespoon of water
- Preheat oven to 425 degrees. Line two baking sheets with parchment paper. Place the zucchini slices on one pan and sprinkle with 1 teaspoon of Tuscan Farmhouse blend. Place the tomato halves on the second pan and sprinkle with remaining teaspoon of Tuscan Farmhouse blend. Roast the zucchini and the tomatoes for 15 minutes. Remove the zucchini and tomatoes from the oven and allow to cool for 10 minutes.
- Combine the ricotta, pepper, lemon zest and egg, in a bowl, until blended. Set aside.
- Line 3rd baking sheet with parchment paper, take pie crusts from package and just unroll them side by side onto the lined baking sheet, spread the ricotta mixture over both crusts, leaving a 2 inch wide bare strip along the perimeter. Sprinkle ½ of the Parmesan over the ricotta, then shingle the zucchini slices over the cheese and scatter the tomato halves on top. Fold the bare edges of the dough into the center. Brush the exposed edges of the crust with egg wash and sprinkle the remaining Parmesan over entire galettes.
- Bake galettes for 25-30 minutes, or until the crusts are golden brown and the filling is bubbling. Remove galettes from the oven and allow it to cool for 5-10 minutes before serving.