Name: Individual Zucchini, Lemon, and Ricotta Galettes
Yield: Makes 6 galettes
Ingredients: 2 cups all purpose flour; 1/2 teaspoon salt; 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes; 4 tablespoons (or more) ice water; 5 2/3 cups coarsely grated zucchini (about 1 1/3 pounds); 1 1/4 teaspoons salt, divided; 4 tablespoons butter, divided; 4 teaspoons extra-virgin olive oil; 1 cup finely chopped onion; 1 small garlic clove, minced; 2 teaspoons fresh lemon juice; 1 1/4 cups ricotta cheese; 1/3 cup plus 1/4 cup grated Parmesan cheese; 1 large egg; 2 teaspoons finely grated lemon peel; 1/2 teaspoon ground black pepper; Fleur de sel*

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Individual Zucchini, Lemon, and Ricotta GalettesNigel Cox

These savory tartlets are similar to quiches.

What to drink:

Rosé is a popular summer pairing, but it's also a delicious wine to enjoy year-round. With this meal, we like the 2007 “Sabine&148; rosé ($12) from France's Coteaux d'Aix-en-Provence appellation. The refreshing strawberry flavors of this Syrah-Grenache blend pair nicely with the galettes. When you're at the store, keep in mind that you'll need enough rosé to serve your guests and to use in the sauce for the pears.

Recipe notes

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