Baked Omelette (your quick go-to egg dish)

Here is a quick, egg dish for your busy morning. Making these baked omelettes ahead and having them ready in your fridge for your kids (and yourself) to grab and go are ESSENTIAL.

To have a strong and efficient day, we need to get healthy fats and some veggies in our bodies in the morning. But having the time for a hot & healthy breakfast during the weekday rush is tough. This quick, egg dish will be your answer and can be made with any veggies you have in the fridge.

The can be eaten cold or reheated in the oven while your in the shower!

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

If you want more healthy breakfast ideas that can be made ahead, check out our Zucchini Pancakes!

Baked Omelette
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A quick egg dish is ESSENTIAL to a strong start to your (and your kid's) day. To have a strong and efficient day, we need to get healthy fats and some veggies in our bodies in the morning. But having the time for a hot & healthy breakfast during the weekday rush is tough. These baked omelettes will be your answer and can be made with any veggies you have in the fridge. Don't forget to use a box grated to shred all your veggies quick!
Servings Prep Time
4 people 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15-20 minutes
Baked Omelette
Print Recipe
A quick egg dish is ESSENTIAL to a strong start to your (and your kid's) day. To have a strong and efficient day, we need to get healthy fats and some veggies in our bodies in the morning. But having the time for a hot & healthy breakfast during the weekday rush is tough. These baked omelettes will be your answer and can be made with any veggies you have in the fridge. Don't forget to use a box grated to shred all your veggies quick!
Servings Prep Time
4 people 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15-20 minutes
Ingredients
Servings: people
Instructions
Egg mixture
  1. Crack and mix eggs and milk in a large bowl.
  2. Using a box grater, shred your veggies straight into the bowl.
  3. Chop parsley and add to the mix.
  4. ***You can sub any kind of veggies in this recipe. Zucchini, peppers, thyme, cilantro, carrots are a few great ones.
Baking
  1. Preheat your oven to 350 and add a small dab of butter to each muffin tin. Place the muffin tin in the oven to melt the butter.
  2. Once butter is melted, take out tin and add egg mixture to each.
  3. Bake in the oven for 10-15 minutes until the eggs are puffed and browned. **Make sure to not under bake. Eggs should begin to brown a bit in the sides and top before they are done.
  4. Once they are done, pull out and let cool (they will deflate and that's ok!) Once cooled, remove and store in an airtight container.
Recipe Notes

Ingredients to prep ahead :  Depending on your schedule & how you prefer to make to make the eggs, you can prep anything from the veggies to the full cooked dish and store in your fridge.

  • All vegetables can be shredded/chopped ahead and stored up to 4-5 days.
  • Egg mixture can be made ahead and stored for up to 3 days.
  • Cooked eggs can be made ahead and stored for about 5 days.

*Always store your items in an airtight container to maintain freshness.

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Seared Bass with Brown Butter, Roasted Grapes & Capers

This dish uses the Searing Method.

This seared bass dish will be done in 15 minutes and yet make you feel fancy and special while you eat it.

The seared bass melts in your mouth, while the sweetness of the roasted grapes and the tangy earthy butter and caper make you want to dance.

In fact…you should dance. And drink wine and laugh with your family while you eat this meal. It’s divine.

You might be thinking….Roasted grapes!? What the hell?

I’m telling you…It’s AMAZING!

By throwing the grapes in your hot pan, you blister the skin and deepen their sweetness. It’s a perfect pairing to the sweet bass flavor.

Since the sauce is made in the same pan, you won’t even have dishes to clean at the end of it all!

And if you re not a fish fan, this sauce is also delicious on some seared chicken as well.

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

Check out some of our other recipes that use Searing too!

Seared Bass with Brown Butter, Roasted Grapes & Capers
Print Recipe
This seared bass dish will be done in 15 minutes and yet make you feel fancy and special while you eat it. It melts in your mouth, while the sweetness of the roasted grapes and the tangy earthy butter and caper make you want to dance. Using the Searing Method, the fish cooks quickly and with no prep while leaving you with a crispy skin and soft, flavorful meat. Since the sauce is made in the same pan, you won't even have dishes to clean at the end of it all!
Servings Prep Time
2 people 0 minutes
Cook Time Passive Time
15 minutes 0 minutes
Servings Prep Time
2 people 0 minutes
Cook Time Passive Time
15 minutes 0 minutes
Seared Bass with Brown Butter, Roasted Grapes & Capers
Print Recipe
This seared bass dish will be done in 15 minutes and yet make you feel fancy and special while you eat it. It melts in your mouth, while the sweetness of the roasted grapes and the tangy earthy butter and caper make you want to dance. Using the Searing Method, the fish cooks quickly and with no prep while leaving you with a crispy skin and soft, flavorful meat. Since the sauce is made in the same pan, you won't even have dishes to clean at the end of it all!
Servings Prep Time
2 people 0 minutes
Cook Time Passive Time
15 minutes 0 minutes
Servings Prep Time
2 people 0 minutes
Cook Time Passive Time
15 minutes 0 minutes
Ingredients
Servings: people
Instructions
  1. Dry the skin of your fish with a paper or cloth towel. Then, season the fish with salt & pepper on the flesh side only. This will keep it dry and help with the browning later.
  2. Add oil to your pan and turn the heat on high to get it smoking hot.
  3. Once your oil begins to smoke, add your fish skin side down.
  4. Using a spatula or your fingers, GENTLY press the fish against the pan. Pressing and releasing every 2-3 seconds until the flesh begins to relax. The fish will automatically curl and tense when it hits the pan. By gently pressing on the skin, this will aide it in making contact with the pan and browning until it's naturally ready to relax.
  5. Turn heat down to medium high and let cook 2-3 minutes.
  6. Add butter & thyme
  7. Using a spoon, baste the fish with the butter as it begins to brown and bubble. Do this until the skins flesh is no longer translucent. Remove fish from pan.
  8. Add the grapes to the pan and let cook 1 minute.
  9. Add all the other ingredients & season with salt & pepper.
  10. Remove the thyme sprigs and spoon the sauce over the fish to enjoy!
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Velvety Leek & Potato Soup

Leek & Potato Soup is one of the most comforting soups for me. It’s velvety, warming & leaves me feeling really cozy.

Oh – and it’s SO simple!

With only 7 ingredients this Leek & Potato Soup it’s extremely affordable and it’s great in teaching folks how to build flavor.

As with all Connected Chef recipes, let your kitchen and instincts guide you as you cook. The ingredient amount below are used as a starting off point; taste as you go and re season as needed!

This recipe utilizes the One Pot Meal – Flavor Building Method.

We explain it all in depth on our monthly blog series!

Be sure to click “Quickstart Guide” when you sign up!

 

For other One Pot Meals and soups, be sure to check our these recipes!

 

Potato Leek Soup

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Potato & Leek Soup is one of the most comforting soups for me. It's velvety, warming & leaves me feeling really cozy.

Oh - and it's SO simple!

With only 7 ingredients it's extremely affordable and it's great in teaching folks how to build flavor.

As with all Connected Chef recipes, let your kitchen and instincts guide you as you cook. The ingredient amount below are used as a starting off point; taste as you go and re season as needed!

Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes

Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes

Potato Leek Soup

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Potato & Leek Soup is one of the most comforting soups for me. It's velvety, warming & leaves me feeling really cozy.

Oh - and it's SO simple!

With only 7 ingredients it's extremely affordable and it's great in teaching folks how to build flavor.

As with all Connected Chef recipes, let your kitchen and instincts guide you as you cook. The ingredient amount below are used as a starting off point; taste as you go and re season as needed!

Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes

Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes

Ingredients


Servings: people

Instructions
  1. Clean and chop leaks and potatoes.
    There is no need to peel the potatoes if you have ones with thin skin.

  2. Chop garlic & pull thyme leaves

  3. In a large stock pot, warm 2T butter and 1/4 olive oil together.

  4. Add leeks & garlic and season with salt & pepper. Cook until soft and slightly browned. About 10 minutes.

  5. Add potatoes & thyme and season again with more salt & pepper.
    Saute everything together for another 10 minutes until very soft and browned.

    Most of your cooking of the soup will be at this stage. Sauteing the ingredients together in this way will build and deepen flavor.

  6. Add vegetable stock and finish cooking potatoes until falling apart soft. Season again with salt & pepper and taste.

  7. Add 1 cup milk and 2 T butter and cook for 5 minutes.

  8. Blend in a blender or with a stick (immersion) blender. Give the soup a final taste and season if necessary.

    Enjoy!

Recipe Notes

Be sure to season at every step and taste as you go!

Because this recipe has potato and dairy, it will absorb the salt more readily and require a bit more salt than other soups.

Choosing your potato: Yukon Gold potatoes have great flavor, which is why I've selected them for this recipe. However, DO NOT go crazy searching for them if they're not right in front of you at the market. You can choose any thin skinned potato and it will work well.

I recommend not getting thick skinned potatoes for two reasons.

1) The are not as flavorful

2) You'll have the extra step of peeling them

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Winter Squash Soup

Winter squash Soup

Getting a variety of Winter squash in the Fall months is my favorite! Winter squash keep outside the fridge for what seems like ever and are so great for adding some depth and warmth to any dish.

This Winter squash soup is very simple and fast AND like so many of The Connected Chef recipes, can be batch made and frozen for another week’s meal. I love working smarter, not harder. 🙂

This recipe uses Butternut Squash, but feel free to swap that out for any other Winter squash you have available. (Kabocha, Acorn, Carnival, Pumpkin, ect.)

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

Check out some of our other One Pot Meals too!

Winter squash Soup
Winter Squash Soup
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This Winter squash soup is very simple and fast AND like so many of The Connected Chef recipes, can be batch made and frozen for another weeks meal. I love working smarter, not harder. 🙂 This recipe uses Butternut Squash, but feel free to swap that out for any other Winter squash you have available. (Kabocha, Acorn, Carnival, Pumpkin, ect.)
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Winter squash Soup
Winter Squash Soup
Print Recipe
This Winter squash soup is very simple and fast AND like so many of The Connected Chef recipes, can be batch made and frozen for another weeks meal. I love working smarter, not harder. 🙂 This recipe uses Butternut Squash, but feel free to swap that out for any other Winter squash you have available. (Kabocha, Acorn, Carnival, Pumpkin, ect.)
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Rough chop onions & garlic & set aside
  2. Rough chop squash & set aside
  3. Brown 1 stick of butter at the bottom of a stock/soup pot
  4. One butter is browned, add onions & garlic and season with salt & pepper. Let brown lightly.
  5. Add squash, sage, thyme & maple syrup and stir. Reseason.
  6. Let vegetables cook and soften slightly. Then, add your liquid (chicken/veggie stock or water).
  7. Allow the soup to simmer as the squash softens, about 15-20 minutes. Stir occasionally.
  8. Add milk and let cook for 5 minutes more.
  9. Blend soup in blender or food processor. Fee free to add more stock at this point if the soup is too thick. Once blended the soup can be strained through a fine mesh strainer if you'd like.
  10. Re-season & enjoy!
Recipe Notes

Ingredients to prep ahead: 

  • All vegetables can be prepped ahead of time
  • When storing precut veggies, be sure to store them in an airtight container. You can also store them together based on the stages that they are used in the recipes. (i.e. onions/garlic in 1 container, squash/herbs in a separate container)
  • Brown Butter can also be done ahead and stored in a mason jar or other air tight container - I actually love making a giant batch of brown butter and storing it in my fridge. It's a great flavor boost in so many recipes.
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Veggie ragout with creamy cheese polenta

ragout

This Veggie Ragout & creamy polenta makes me feel SO warm and cozy as the weather gets colder.

By building flavors and adding ingredients in layers, you will find that this Ragout will give you both depth of flavor and a bright surprise at the end with the addition of some vinegar.

Make a double batch and freeze half to keep for another day. It will always make you happy when you are scrambling to figure out dinner and you remember you have a delicious homemade meal in the freezer waiting for you.

As for leftovers – I ALWAYS eat any extra polenta with my eggs in the morning. YUM!

The Polenta can be made with vegetable stock and no cheese to make this a yummy vegan dish as well.

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  If you don’t like an ingredient or want to swap for another vegetable – Go for it! You know what you like!

Check out some of our other One Pot Meals too!

ragout
Veggie Ragout & Cheese Polenta
Print Recipe
This Veggie Ragout makes me feel SO warm and cozy as the weather gets colder. By building flavors and adding ingredients in layers, you will find that this Ragout will give you both depth of flavor and a bright surprise at the end with the addition of some vinegar. As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  If you don't like an ingredient or want to swap for another vegetable - Go for it! You know what you like! Check out some of our other One Pot Meals too!
Servings Prep Time
6 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
40 minutes
ragout
Veggie Ragout & Cheese Polenta
Print Recipe
This Veggie Ragout makes me feel SO warm and cozy as the weather gets colder. By building flavors and adding ingredients in layers, you will find that this Ragout will give you both depth of flavor and a bright surprise at the end with the addition of some vinegar. As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  If you don't like an ingredient or want to swap for another vegetable - Go for it! You know what you like! Check out some of our other One Pot Meals too!
Servings Prep Time
6 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
Ragout
  1. Chop all your vegetables to the same size and set aside Keep onion & garlic separate from other veggies
  2. Heat a pan to with olive oil using low heat. Add onion, garlic with salt & pepper. Cook until soft.
  3. Add all other veggies (except spinach & parsley)
  4. Season with paprika, gr. coriander, salt & pepper & cook for about 3-5 min. until the veggies begin to soften.
  5. Add red wine to deglaze the pan and cook down for another 3-5 min.
  6. Add canned tomato and crush tomato with spoon or hands (I like to use my hands :)) Let cook for another 3-5 min.
  7. Add bay leaf & chick peas and re-season with spices and salt & pepper to taste.
  8. Cook down at a simmer (uncovered) for about 20min. You want the vegetables to be soft, but not mushy. The ragout sauce should be a bit thick & have a deep flavor, similar to that of a stew.
  9. Finish with chopped spinach & parsley
Cheese Polenta
  1. Add 3 cups of milk & 2 cups of water & stick of butter to a medium sauce pan and warm.
  2. Once liquid is warm, season with salt to taste & add polenta
  3. Allow to cook on medium heat for 20 minutes, while stirring occasionally. As the polenta thickens and cooks you will need to stir more often.
  4. As the polenta cooks, it will likely need more liquid before it is completely cooked through. Add more milk as necessary throughout the cooking process.
  5. Taste the polenta as you go and it will begin to soften. Once cooked, add cheese. *The cheese will thicken the polenta more, so if you need to add a bit of milk to it to thin it out a bit, go right ahead!
  6. Re-season with salt & black pepper and enjoy Your final polenta should be smooth and creamy.
Recipe Notes

Items that can be prepared ahead:

  • chop vegetables
  • polenta

*Essentially, this is a great meal to make a few days ahead and the flavors will just get better as it sits.

To make this dish vegan - use vegetable stock instead of milk & leave out the butter. If you like coconut flavor, you can finish the polenta with some coconut butter (not oil).

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Lemon Chicken

  • Using the BRAISING method, this is the perfect one pot meal.

It requires minimal prep and cooks without needing much attention. That means it’s great for a week night or a busy day with your kids. It’s also a meal that can be adjusted to be made in a Crockpot or Instapot.

I used to make this recipe for family meal when I worked for David Burke in his UES restaurants. It was always a hit and a welcomed variation from the mundane, slapped together meals we were used to scarfing down as busy cooks.

This recipe was nicknamed “Long Island Chicken” because it’s a riff off of  the Lemon Chicken my grandma used to make me as a kid. I don’t have many childhood dishes, but this is definitely one of them.

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

Check out some of our other One Pot Meals too!

Lemon Chicken
Print Recipe
Using the method BRAISING, it's this is the perfect one pot meal. This dish requires minimal prep and cooks without needing much attention, which means it's great for a week night or a busy day with your kids. It's also a meal that can be adjusted to be made in a Crockpot or Instapot. 
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 45 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 45 minutes
Lemon Chicken
Print Recipe
Using the method BRAISING, it's this is the perfect one pot meal. This dish requires minimal prep and cooks without needing much attention, which means it's great for a week night or a busy day with your kids. It's also a meal that can be adjusted to be made in a Crockpot or Instapot. 
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 45 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 45 minutes
Ingredients
Servings: people
Instructions
  1. Coat chicken in Paprika, salt & pepper
  2. Sear off in a hot pan to brown (Remember that you need high heat to sear. You can turn it down once the chicken goes in the pan. Spices will brown quickly, but don't worry about burning.)
  3. Removed seared chicken & set aside.
  4. Add onion, garlic, pepper, thyme & cook until lightly browned. Feel free to add a little oil if you need to.
  5. Add lemons, juice and halves pieces. Throw it all in there! 🙂
  6. Add chicken back into pot & add stock until ¾ of the way up the chicken
  7. Add butter & simmer on low until chicken is cooked through
  8. Finish with Kale and chopped parsley at the very end and cook 3-4 minutes.
Recipe Notes

Items that can be prepped ahead:

  • Cut veggies and herbs
  • half and juice lemons

Pro Tip: When storing prepped veggies, store them based on the stage that they are added in the recipe. If you are adding a bunch of veggies together in 1 step, they can be stored together.

  • store onion/garlic/peppers/thyme together
  • halve and squeeze you lemons into a container and save for cook time. Then you just need to dump and move on.

 

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Sweet Potato & Corn Hash with Seared Chicken

sweet potato & corn hash

This sweet potato and corn hash with seared chicken recipe is such a great mid-week fix. For days when you are coming home from school pick up and work. For when you have about 30 minutes until your kids lose their shit.

This sweet potato and corn hash comes together so fast that it’s a great standby to keep on hand weeknights, and when served with seared chicken, it’s so easy and flavorful that I make it when we’ve got company, too.

To make things even faster, I get chicken skewers at the butcher and take them off the skewer. They cook faster and are already cut & seasoned for me!

As with all of my recipes, measurements are NOT important and I always urge you to taste as you go and use your instincts.  You know what you like!

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

sweet potato & corn hash
Sweet Potato & Corn Hash with Seared Chicken
Print Recipe
This starch free dish is healthy and delicious. Did I mention you can get it together in 20minutes!?
Servings Prep Time
3 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
3 people 5 minutes
Cook Time
15 minutes
sweet potato & corn hash
Sweet Potato & Corn Hash with Seared Chicken
Print Recipe
This starch free dish is healthy and delicious. Did I mention you can get it together in 20minutes!?
Servings Prep Time
3 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
3 people 5 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
Sweet Potato & Corn Hash
  1. Small dice your sweet potato (no need to peel it) & cut the kernels off the corn. (An easy trick to cutting the kernels off an ear of corn - Lay it down on the cutting board long ways and cut along the sides. Basically turning your round ear of corn into a square)
  2. Chop you cilantro & scallions and keep seperate
  3. Heat a bit of oil in a pan on medium high heat. Throw in the sweet potato and cook until a bit brown and just tender. Do not season yet & be sure not to cook too much because they will get mushy.
  4. Add corn and season with salt & pepper. Cook 2-3 minutes until corn is cooked through.
  5. Add chopped cilantro & scallions and season again to taste. Set aside in a bowl.
Seared Chicken
  1. Using the same pan, heat oil until smoking.
  2. Season chicken with salt & pepper and add to the pan
  3. Cook until browned and cooked through. About 5-7 minutes.
  4. Lower the heat and add a pad of butter to the pan & your garlic.
  5. Using a wooden spoon, scrap the bottom of the pan to get those brown chicken bits off. It's ok if the butter begins to brown a little. That's yummy!
  6. Squeeze juice of 1 lemon & season with a little salt & pepper. If the sauce is a little thick, you can add a bit of chicken stock or water to thin out.
  7. Serve the chicken on top of the hash and drizzle with a little of the lemony pan sauce. Enjoy!
Recipe Notes

To make things even faster, I get chicken skewers at the butcher and take them off the skewer. They cook faster and are already cut & seasoned for me!

As with all of my recipes, measurements are NOT important and I always urge you to taste as you go and use your instincts.  You know what you like!

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Quick Vanilla Buttercream Frosting

Easy Vanilla Buttercream

An easy vanilla buttercream frosting that will get you icing cakes like a pro!

Making a cake or cupcakes for your kiddo’s birthday? No need to get canned frosting- you can whip up this easy vanilla buttercream with just a few ingredients and a whisk.

As with all Connected Chef recipes, we encourage you to let your kitchen and instincts guide you as you cook!

The ingredient amounts below are just a starting point; begin with the basic combination of sugar and butter, then add vanilla and cream until you have your desired taste and consistency.

Once you have the building blocks of this frosting put together, any number of flavorings can be added. Instead of vanilla, add some peppermint extract instead. Or lemon!

Easy Vanilla Buttercream
Quick Vanilla Buttercream Frosting
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This easy vanilla buttercream recipe will give you the most delicious desserts and is great for cakes & cupcakes. We also love it layered with fresh fruit! This will make about 3 cups of icing, which is just enough to frost most cakes. Any leftover frosting can be frozen for up to three months.
Easy Vanilla Buttercream
Quick Vanilla Buttercream Frosting
Print Recipe
This easy vanilla buttercream recipe will give you the most delicious desserts and is great for cakes & cupcakes. We also love it layered with fresh fruit! This will make about 3 cups of icing, which is just enough to frost most cakes. Any leftover frosting can be frozen for up to three months.
Ingredients
Servings:
Instructions
  1. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes.
  2. Add vanilla and cream and continue to beat on medium speed for 1 minute more. If the buttercream is too thick, add more cream, a tablespoon at a time, until you've reached desired consistency.
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Zucchini Galette

Your Zucchini Galette is the most deliciously light, Spring recipe. It can be eaten for breakfast, lunch or dinner. Your kids will love making it AND eating it.

What makes this recipe even better — You can always use store bought dough 😉

These are also great made ahead & individually wrapped for reheating. (or just eat it cold!)

Zucchini Galette
Print Recipe
This is the most delicious recipe and can be eaten for breakfast, lunch or dinner. Your kids will love making it AND eating it. PS. You can always use store bought dough 😉 These are also great made ahead & individually wrapped for reheating. (or just eat it cold!)
Servings
6 people
Servings
6 people
Zucchini Galette
Print Recipe
This is the most delicious recipe and can be eaten for breakfast, lunch or dinner. Your kids will love making it AND eating it. PS. You can always use store bought dough 😉 These are also great made ahead & individually wrapped for reheating. (or just eat it cold!)
Servings
6 people
Servings
6 people
Ingredients
Dough
Ricotta Filling
Servings: people
Instructions
Dough
  1. Mix salt & water and keep very cold until used
  2. Pulse VERY COLD butter (I actually freeze mine) and flour in food processor until it forms large clumps. If doing by hand, use 2 forks to “cut” the butter into the flour.
  3. Add salt water until dough has formed, but not smooth. The dough should pull off the sides of the food processor & resemble a ball.
  4. Pull from machine onto a floured surface and shape into a ball. Cover with plastic and let rest for 2 hours or overnight.
Ricotta Filling
  1. Mix all ingredients together and season with salt & pepper to taste.
  2. Please note that all ingredients are measured to taste, so feel free to trust your instincts & adjust how you like.
Building Galette
  1. Slice zucchini thinly in circles. (about ¼ inch thick)
  2. Cut Tart Dough into 4 pieces and work with one at a time.
  3. Roll out Tart Dough with flour on your cutting board. (You can do 2 large galettes or multiple small ones)
  4. Smear Ricotta Filling on the bottom of the dough, leaving about an inch of space around all edges
  5. Layer the sliced Zucchini on top of the cheese
  6. Fold up edges of dough onto your zucchini
  7. Bake at 425 degrees for about 30 minutes or until brown
Recipe Notes

Also feel free to use store bought pie dough & jump to just building and eating. No judgement!

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