Savory Zucchini and Ricotta Galette 

Product: Cassava Flour 

Servings per recipe:  9 

Nutritional Information per serving: 

Ingredients: 

For the crust 

• 1 cup Just About Foods Cassava Flour, plus more for sprinkling. 
• ½ teaspoon Just About Foods Xanthan Gum 
• ½ cup cornmeal 
• ½ teaspoon salt 
• 1 teaspoon pepper  
• ½ cup of cold butter, cubed  
• 1 egg 
• 4-6 tablespoons cold water 

For the filling 

• 1 medium size zucchini, sliced into ¼” disks.   
• 1 cup cherry tomatoes cut in half.  
• 1 teaspoon Italian herb mix  
• 1 cup drained ricotta cheese 
• 2 eggs 
• ¾ cup parmesan cheese 
• Salt and pepper 

Instructions: 

For the crust, in the bowl of the stand mixer, combine Cassava Flour, Xanthan Gum, cornmeal, salt, and pepper and whisk to combine. With the paddle attachment, add the cold butter, mixing on medium until the mixture resembles wet sand. Add the egg and water little by little until a dough is formed. Form the dough into a thick disc, wrap it in plastic film, and chill in the fridge for at least 30 minutes.  

Preheat oven to 375°F.  

Place the zucchini slices over a baking tray, sprinkle with salt and pepper, and bake for 15-20 minutes or until fork tender.  

In a medium bowl, combine ricotta cheese, ½ cup parmesan cheese, one egg, Italian herb mix, and salt and pepper to taste. Set aside. 

Over a floured surface, roll the dough out into a circle approximately ¼” thick, and transfer it to a baking sheet lined with parchment paper. Place the ricotta cheese mixture over the dough and spread it leaving a 2” bare strip along the perimeter (this will be folded to make the crust). 

Arrange the baked zucchini and cherry tomatoes on top of the cheese mixture, sprinkle with salt, and pepper, and fold the edges of the dough over the filling. Beat the second egg, and brush onto the crust; sprinkle the remaining parmesan over the galette. Bake for 35-40 minutes or until golden brown.  

Serve warm and enjoy!