Michelle's Zucchini Galette


(For the seeded dough)  

1 cup butter, cut into 1-inch cubes 

2 1/2 cups all purpose flour, plus more for dusting  

2 tbsp sesame seeds, plus more for garnish  

2 tbsp poppy seeds 

1 tsp salt  

2 tbsp white vinegar  

3-4 tbsp ice water

(For the Zucchini)  

4 zucchini, mix of green and yellow 

1 tsp salt  

2 garlic clove 

2 tsp olive oil 

(Ricotta filling)  

3 cups ricotta 

2 eggs 

2 tsp fresh thyme leaves 

1/2 cup grated parmesan cheese  

Zest of 1 lemon  

3/4 cup grated aged cheddar  

Salt and pepper to taste  

1 egg for egg wash 

1 cup cherry tomatoes  

(For the Basil pesto)  

1 garlic clove, minced 

3 tbsp toasted pine nuts  

1 cup roughly chopped basil  

1/2 cup olive oil  

3 tbsp fresh lemon juice 

Salt to taste  


  1. Place the cubed butter in the freezer for 10 minutes.  
  2. In the bowl of a food processor, mix the flour, seeds and salt.  
  3. Add in the butter and pulse until the butter is in pea size crumbs. While the motor is still  running add the vinegar and ice water until the dough collects into a ball in the food  processor.  
  4. Remove and form dough into a disc. Wrap in plastic and refrigerate for minimum 1 hour or  up to 3 days.  
  5. Using a mandolin, slice the zucchini into 1/8-inch thick slices. Lay the slices out flat on a  paper towel lines tray and sprinkle with salt. Let stand for 20 minutes. Water droplets will  leach out of zucchini. Pat dry with more paper towel. Transfer slices to a bowl and toss with  olive oil and garlic.  
  6. Preheat the oven to 375. 
  7. Make the ricotta filling by mixing ricotta and eggs in a bowl. Add thyme, parmesan, lemon,  cheddar, salt and pepper. 
  8. Lightly dust a surface with flour, roll out the dough into a 16-inch circle. Transfer dough into  a 10-inch Matheson Cast Iron pan. Gently form the dough to the pan, allowing a 2-inch  border to hang over the edge.  
  9. Transfer the ricotta filling into the dough, smoothing it into an even layer. Swirl the zucchini  slices into spirals and arrange them skin side up into the ricotta filling. Arrange cherry  tomatoes into the crevices of the zucchini.  
  10. Fold the hanging dough over the filling. Beat the remaining egg in a small bowl. Lightly  brush the edges of the pastry with egg wash and then sprinkle with sesame seeds. 11. Bake until zucchini is cooked and pastry is golden brown, about 90 minutes. Allow to cool  for 30 minutes before serving.  
  11. Meanwhile, make the basil pesto. Grind the garlic and pine nuts using the kitchen stick and  bowl, add in chopped basil, olive oil, lemon juice and salt and stir and mash into a paste.  13. Drizzle pesto over slices of galette.