Courgette and Ricotta Galette

‍Method

Getting Organised:‍

1. Line a baking sheet with baking parchment and set aside.
2. Chop 1 tbsp of thyme
3. Put the 70ml of water in the fridge to chill

To Make the Pastry by Machine: 

1. Sift the flour into a magimix. Meanwhile cube the butter into small pieces. Add the butter to the flour with the salt.
2. Turn the machine on and allow the butter to be rubbed into the flour. This can be done in short bursts to avoid the butter becoming too warm. The mixture should be of a light yellow colour and you should see no visible lumps of butter. Between your fingers the mixture should feel fully incorporated and like fine breadcrumbs.
3. Place this into a large glass bowl. Shake the bowl and check that no lumps of butter come to the surface, add in the chopped thyme.

Adding the Liquid and Bringing the Pastry Together:‍

1. Mix the iced water with the vinegar and combine well.
2. Measure 3 tbsp of that liquid. That will be the equivalent of 45ml on the scales.
3. Quickly and efficiently, add the 45ml of liquid to the breadcrumbs and using a cutlery knife mix well. You may need to shake the bowl a little as well to encourage even distribution.
4. At this stage the dough should be starting to form small dough like lumps. If it isn’t add a very small amount more liquid and continue to mix.
5. You want to avoid too much liquid otherwise this will make the pastry tough.
6. Using your hands in the bowl, bring together the dough with efficiency. Overworking the dough will make it tough.
7. Knead for 5 seconds on a clean work surface to ensure it is smooth and cohesive.
8. Shape into a rectangle of about 2 inches thick and wrap well in cling film.
9. Chill in the fridge for at least 10 minutes.

Make the Topping

1. Preheat the oven to 200˚C.
2. Zest the lemon.
3. Chiffonade the basil leaves.
4. Make the egg glaze, beat the egg and strain it through a fine sieve.
5. Mix the ricotta, parmesan, and seasoning and finally the basil, in a bowl.
6. Slice the courgettes into thin rounds and place into a bowl with the olive oil and seasoning.

Ridging and Rolling:

1. Remove the pastry from the fridge. On a lightly floured surface place the pastry. First ‘ridge’ the pastry disc: hold the rolling pin in both hands loosely and tap it lightly over the entire surface of the pastry 3 or 4 times. Turn the pastry 90° and ridge again. Repeat until the rectangle has at least doubled in size. Don’t turn the pastry over; it is unnecessary and can result in overworking.
2. Use 5 short, sharp strokes of the rolling pin, rather than one long roll. Turn the pastry 90° after every few rolls. Once the pastry is rolled to the required thickness (usually about 3mm), the pastry should be an even thickness and rectangular in shape with no excessive cracking at the edges.
3. Using the rolling pin, lift the pastry onto the baking parchment.

Assemble and Bake:

1. Using a palette knife, smooth the ricotta topping over the top of the pastry leaving a 3cm gap from the edge.
2. Neatly arrange the courgettes on top in an attractive design. Fold the edge of the pastry up around the courgettes and pinch and fold where needed. Also smooth out the pastry if it is starting to crack.
3. Glaze the edges with egg glaze and sprinkle on poppy seeds onto the pastry edges.
4. Place into the oven. 
5. Bake for 35 minutes and then check, if the pastry isn’t quite golden brown return the gallet to the oven for a further 5-10 minutes. The pastry needs to be a deep golden colour which can take up to 45 minutes to bake.

Garnishing: 

1. While the tart is baking shave the parmesan and tear the remaining basil leaves.
2. Remove the gallette from the oven let it cool for 5-10 minutes, place on a serving platter and garnish with parmesan shavings and basil leaves 
3. Serve immediately or at room temperature.