18 July 2010
I saw this amazing-looking zucchini galette recipe on Smitten Kitchen and decided to give it a go. I couldn't find any zucchini at Whole Foods, so I decided to try asparagus instead. I made a few other amendments, including substituting extra ricotta for the mozzarella and leaving out the basil garnish. I followed the recipe's directions to make the crust, though I neglected to make an egg wash, which may be why the pastry didn't achieve a golden color. The galette was pretty tasty, but the pastry could have used 10 more minutes in the oven. It also could have used the styling of Smitten Kitchen. Mine did not look nearly as pretty.