When you think of Galettes, you usually think of a yummy sweet dessert. Something like a Chocolate Cherry Galette, I need to make that ASAP (gentle reminder to myself). But, not in this case. Introducing our Zucchini and Sausage Galette. Or as Phillip likes to call it, deep dish pizza. Sigh. But if you are in the pizza mood our Chicken Salsa Verde Pizza is WILDLY DELISH. While this may be pizza-esk, nothing beats this flaky crust a galette provides. Unlike pizza, the dough is light and the sauce is extremely creamy. Galettes are so versatile, so try this out and let us know your thoughts!
Zucchini and Sausage Galette
- 1 cup ricotta cheese
- 1 tsp salt
- 1 tsp pepper
- 1 tsp red pepper flakes
- 1 garlic roasted
- 1 pie crust
- 3 hot Italian sausages
- 1 zucchini sliced thin
- ¼ yellow onion sliced thin
- 1 handful baby tomatoes sliced in half
- 1 tbsp butter
- 1 tbsp olive oil
- ¼ cup yellow onion chopped
- 1 tbsp garlic
- ¼ cup chicken broth
- 1 tsp salt
- 1 tsp pepper
- 1 8oz can tomato sauce
- Preheat oven to 450°
- Bake garlic for 30-45 minutes or until the garlic is starting to brown on the outside
- While garlic is roasting, cook sausage and let cool before slicing thinly
- Slice zucchini thinly, sprinkle salt over zucchini, and place in bowl with paper towels to soak up the water
- Remove garlic from oven and squeeze the garlic out of the garlic shell
- In small bowl combine all ricotta filling and mix well
- Sprinkle some flour on the counter and roll out the pie crust
- Take about ¾ of the ricotta filling and spread it out on the pie filling. Leaving about a 1 inch space between the filling and the edge of the pie crust
- Layer the zucchini, onion, tomatoes, and sausage slices over the ricotta filling
- Roll the crust over the filling and pinch the sides
- Melt the butter and brush it on the crust
- Bake for 20-25 minutes or until crust is golden brown
- While galette is baking, in a pot over medium heat add the olive oil to the pot
- Once the oil is heated add the garlic, onion, salt, and pepper. Cook till fragrant
- Slowly add in the tomato sauce and the chicken broth and stir
- Cook over medium heat until simmering
- Add in ¼ cup of ricotta filling from galette and stir quickly until smooth
- Remove galette from oven and let cook 5 minutes
- Drizzle sauce on top and serve
Ricotta in the sauce?
Can I just talk about that sauce for a minute? I want to add it to everything I eat. SO CREAMY. We added the ricotta on a whim. When making the Zucchini and Sausage Galette I didn’t want to over load the pie crust with the ricotta filling and make the middle too soggy. The extra ricotta was left to the side and assumed as unneeded. Then while making the sauce we just needed that something and couldn’t put our fingers on it.
Then, (I have no clue why) we decided to add the remaining filling to the sauce. And HOLY MOLY we are happy with the result. Never have I thought to add ricotta to a sauce. But now I feel that every sauce needs ricotta. I wonder if an Alfredo sauce would be good with ricotta? Maybe a creamy taco sauce? The recipe tests I will try are endless.
Do I need to salt the zucchini first?
Yes. The ricotta filling already has a fair amount of liquid so you will want to make sure to remove any other liquid when baking the Zucchini and Sausage Galette. No one wants a soggy Galette. Since zucchini is made up of mostly water when baking the water will come out of the zucchini and rest in the center of the Galette. So do yourself a favor and after slicing the zucchini place the zucchini on paper towels and sprinkle some salt on top. The salt will allow the water to be released from the zucchini and the paper towel will soak up the water. That way when you bake the Galette no additional liquid will sit atop.
From our kitchen to yours, cheers!