Italiano Zucchini & Sweet Potato Galette

• FOR THE CRUST:
• 2 cups All-Purpose Flour
• 3/4 cup Unsalted butter,1 & 1/2 sticks cut into 1" cubes
• 1/2 teaspoon salt
• 4 tablespoons Ice Water, or more if needed
• FOR THE FILLING:
• 2 tablespoons Unsalted Butter
• 4 tablespoons Olive Oil
• 1 tablespoon Chopped Fresh Garlic
• 1 cup Sweet Onion, finely sliced
• 5 cups Zucchini, about 3, coarsley grated with the skin on, remove seeds
• 1 cup Sweet Potato, about 1, coarsley grated, remove the skin
• 15 ounces Whole Milk Ricotta Cheese
• 1/3 cup Grana Padano Cheese, grated
• 2 large eggs
• 1/4 cup Fresh Italian Parsley, minced
• 1/2 cup Fresh Green Onions, sliced thin
• 1 tablespoon Fresh Chives, sliced thin
• 1/2 teaspoon each, salt and pepper
• 1/4 cup Grana Padano Cheese, grated
• 1 tablespoon Unsalted Butter, melted
• 1/2 teaspoon Freshly Ground Nutmeg

1. MAKE THE GALETTE CRUST: Add to the bowl of a food processor the flour, butter and salt. Pulse a few times until coarse meal forms. Add 4 tablespoons of COLD water and pulse a few times until a dough forms moist clumps. Do not let the dough over process and form a ball. If too dry add 1 additional tablespoon COLD water. Pulse just a few times further to blend.
2. Turn out on a floured surface and form into a flat round disk. Wrap in plastic and chill at least 30 minutes. Can be made 2 days ahead stored in the refrigerator. Let stand at room temperature before rolling out.
3. Preheat the oven to 425 degrees. On a piece of parchment paper, roll out the dough to about a 14" round 1/8" thick. It does not have to have perfectly round edges. Store in the refrigerator until ready to fill.
4. MAKE THE FILLING: In a large heavy skillet over medium heat, melt the butter and oil. Add the garlic and onion and saute just until wilted. rnrnAdd the grated zucchini and sweet potato and saute until slightly wilted; about 8-10 minutes. Cool to room temperature in a wire colander placed over a bowl to drain excess liquid. rnrn In a large mixing bowl, whisk together the ricotta cheese, 1/3 cup grated cheese, eggs, parsley, chives, salt and pepper. Stir in the cooled zucchini/potato mixture.
5. PUT IT ALL TOGETHER: Place the rolled galette dough with the parchment paper on a large sheet pan. Spoon the filling into the center of the rolled galette dough leaving 2 inches at the border. Carefully fold up the border about 2 inches over the filling, pleating the dough edges to create a round pastry. It should have a rustic look and not be perfectly round.rnrnTop with 1/4 cup grated cheese and grated nutmeg. Brush the galette crust with melted butter; pour any excess butter over the filling. rnrnBake for 15 minutes at 425 degrees and then reduce the temperature to 375 for another 20-30 minutes. The crust should be golden brown and the filling should be set but still jiggle. Remove from the oven and let rest 15 minutes for the filling to set and cool slightly before cutting and serving. Mangia!

allpurpose, cubes, salt, water, filling, butter, olive oil, fresh garlic, sweet onion, zucchini, sweet potato, milk ricotta cheese, padano cheese, eggs, fresh italian parsley, fresh green onions, fresh chives, salt, padano cheese, unsalted butter, freshly ground nutmeg

Taken from food52.com/recipes/10152-italiano-zucchini-sweet-potato-galette (may not work)