Zucchini and Ricotta Galette
For the pastry: 1 1/4 cups all-purpose flour 1/4 teaspoon salt 8 tablespoons Earth Balance, cut into small cubes 1/4 cup sheep sour cream 2 teaspoons fresh lemon juice 1/4 cup ice water
Filling: 1 large or 2 small zucchinis, sliced into thin slices or shaved with a peeler 1 tablespoon plus 1 teaspoon olive oil 1 medium garlic clove, minced 1/2 cup goat cheese 1/2 cup grated sheep Romano cheese 1/4 cup shredded sheep Montego
Handful of fresh basil, chopped and stems removed
Red pepper flakes to taste
Salt and Pepper to taste
Glaze: ¼ cup of almond milk, unsweetened
Place the flour and salt into a food processor followed by the Earth Balance, pulse into the mixture forms a course mixture.
Whisk together sour cream, lemon juice and water. Add to food processor and pulse until a ball forms. Turn out onto a floured surface and form into disc, wrap in plastic wrap and chill for at least 2 hours.
Preheat the oven to 400 degrees
Place zucchini slice on a rack onto top of a baking sheet and place in the oven for 5 to 8 minutes. You want to remove excess water, not to roast.
In a small bowl, whisk the olive oil and the garlic together, set aside.
In a separate bowl, mix the cheese and 1 teaspoon of the garlicky olive oil together and season with red pepper flakes, salt and pepper to taste.
Remove dough from fridge onto a floured work surface and roll out to about a 12 to 14-inch circle. Transfer to a parchment lined baking sheet. Spread the cheese mixture into the center to within a few inches of the edge. Next layer the zucchini slices, starting in the center and working out to the edge of the cheese mixture. Next fold the edge of the dough over the edge of the mixture. Brush the edges with almond milk, then place in the oven and bake for about 30 to 40 minutes or until the edges are golden brown. Remove, let stand for 5 minutes, garnish with the basil.