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Four Cheese Galettes with Zucchini and Tomatoes
ABOUT THE SOUFFLÉ20Ingredients
105Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 6 dL flour (all-purpose, chilled in refrigerator for 30 minutes)
- 1/2 salt (a teaspoon)
- 225 grams butter (cubed and chilled again)
- 125 dL sour cream
- 4 tsp. fresh lemon juice
- 125 dL ice cold water
- 1 zucchini (sliced crosswise)
- salt
- 2 tomatoes (large, sliced)
- 1 handful cherry tomatoes (sweet, sliced)
- 4 Tbsp. olive oil
- 2 cloves garlic (finely chopped)
- 250 grams ricotta (smooth)
- 50 grams Parmesan cheese (finely grated)
- 200 grams feta cheese (finely crumbled)
- 100 grams mozzarella (di Bufala, shredded)
- 3 fresh thyme leaves (springs)
- black pepper
- salt
- 1 egg yolk (+ 2 tablespoons water, for brushing)
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