Tonight I actually busted out a recipe in the newest addition of Bon Appetit.  If you have been reading this blog for awhile, you know this is unusual, as I am usually a month or so behind in reading the Chez US Library.  Just happened that this little morsel arrived right as I was planning out the weeks worth of dinners and I turned to the page and saw them, savory little galettes.

The first time I had a galette I was in Paris and it was a mixed berry one.  I loved how rustic this little tart was.  Not perfect in looks;  but, perfect in taste.  I make them often in the summer using berries and stone fruits.  Sometimes I will even put a layer of almonds on the bottom to mixture up the flavor and texture.  I just really think the rustic simplicity makes the Galette so “romantic”.

This particular recipe in the newest Bon Appetit was for a Zucchini, Lemon and Ricotta based ones.  Overall, it is pretty easy to make.  It does involve some time/prep work (about an hour), from making the crust, to letting the zucchini drain of it natural juices;  but,it is worth the wait!  The crust was a basic recipe, no seasonings but salt, just a basic and very flaky crust.  The filling was sauteed onions and garlic with zucchini and lemon – I used Meyer, which gave it such a more robust flavor and taste.  I really think Meyers scream fresh, summer/spring and clean!  After cooking the veggie filling I added ricotta and Parmesan and then slowly baked it all!  The recipe did call for a sprinkling of sea salt and I decided to use this lavender sea salt I found at the market last weekend.

I had a few beets and radishes on hand and decided to make David Lebovitz’s Carotte rapees using these roots.  I have made it a couple times using carrots and love it as well.  I thought it would be a nice change from the carrots.  The only issue I had with the beets was that it did give the salad the tendency to taste “dirty”, even though I scrubbed them and peeled them.  I should have added some extra Dijon and maybe a shallot or two.

Regardless, the two dishes really complimented each other not only in extraordinary taste but also beautiful color contrast!