Comments on: zucchini and ricotta galette

By: Sue

Sue — Sun, 20 May 2012 14:27:06 +0000

Can you assemble the entire galette in advance and keep in the fridge until ready to bake?

By: Katelinlee

Katelinlee — Wed, 11 Apr 2012 20:37:33 +0000

This is a great recipe. I’ve made it a couple times and am now riffing with the crust. It also froze and reheated really well.

By: Amanda

Amanda — Mon, 02 Apr 2012 00:24:06 +0000

I’m making this into a pizza tonight!

By: Iris

Iris — Fri, 30 Mar 2012 03:32:51 +0000

Just made this this week. Delicious. Almost like an open-faced calzone but with better crust and less cheese. I used 2 medium-large zucchini and liked the veggie to cheese ratio.

By: Haejung

Haejung — Thu, 29 Mar 2012 18:03:49 +0000

Hi Deb, I need to comment since I’ve been cooking from your site for about year and a half. You make me look like a better cook than I really am. I finally made this galette, and it was so delicious and beautiful! My husband and I finished it in less than 24 hours! Whenever I make something from your site, weather it be your mom’s apple cake, bagels, braised short ribs, scones, or mango cole slaw, I get so many complements and praises. I especially enjoy reading your stories and viewing your photos. Thank you very much for nurturing us and feeding us with your experiences and recipes.

By: Jessica G.

Jessica G. — Sun, 25 Mar 2012 17:34:15 +0000

I just tried this — so good! I subbed plain Greek yogurt for the sour cream and used about half whole wheat pastry flour. Fantastic, buttery, flakey crust. I see more galettes in my future!

By: Chrissie

Chrissie — Thu, 22 Mar 2012 23:57:21 +0000

Madam, this is simply my favorite thing. I’ve filled this crust with everything you can imagine. Tonight we’re having it with homemade ricotta, roasted red peppers, goat feta, and basil. I always forget that my life would improve if I were to roll the pastry out on a piece of parchment as well, because sometimes the butter globs get too warm in my kitchen and the dough is hard to move from counter to cookie sheet. Still, I turn to this recipe again and again, whenever I want savory fresh things baked in a flaky, yet substantial pastry.

By: Noémi

Noémi — Mon, 12 Mar 2012 13:44:30 +0000

I made it today for lunch and it was so gorgeous, I still can’t believe it!

By: Leslie

Leslie — Mon, 27 Feb 2012 17:39:51 +0000

I’ve used your galette pastry recipe a few times now. And you are right. It is the best ever. It is now my go to recipe. Even my “everything is better in France” French friend, whom I adore despite that, thought is was amazing. And my bread fiend friend thought it was to die for as well. It’s so tender and flaky, easy to work with and I love that it goes together in the food processor. Makes it so easy to put together.

By: Luciana

Luciana — Tue, 31 Jan 2012 10:03:42 +0000

Hi Deb,
I’ve made this recipe two times and the dough is really amazing. Thank you for sharing with us. And I’ve been thinking, and wanted to ask you: do you think this dough could be kept in the refrigerator for two or three days?
Thank you, and congrats, you site is one of the bests, for sure!