Zucchini and Ricotta Galette

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 A savory zucchini and ricotta galette with a super flaky pastry made from scratch in just 5 minutes. Plus a mix of 3 cheeses makes this galette amazing!


There it is! A beautiful and golden savory galette with zucchini and ricotta. I love savory galettes and I love sweet ones as well. But this galette is special, it reminds me of my savory cheese pies which I love so much.

But you know what I’m in love with lately? Roasted minced garlic! I’ve used it before many times, but I’m now loving it even more. I used some in this galette which I mixed with some olive oil and boy that olive oil is gold! I could spread that on bread and eat it just like that.

This galette had 3 cheeses, that’s right 3 cheeses. Ricotta cheese, fresh mozzarella cheese and Parmesan cheese so you know it’s gotta be awesome. And I threw in some zucchini in there just so we can get some veggies in, plus it makes it look real pretty.


I love this pastry dough, is so freaking simple to make and it’s so delicious. Good bye store bought pastry, hello flaky and delicious home made pastry dough. I can just imagine all the awesome galettes I’m going to make this summer with all kinds of fruits. Peaches, raspberries, strawberries, life couldn’t get any better.


5.0 from 2 reviews
Zucchini and Ricotta Galette
Prep time
Cook time
Total time
Serves: 6
For Pastry
  • 1¼ cups all-purpose flour, chilled in the freezer for 30 minutes
  • ¼ teaspoon salt
  • 8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
  • ¼ cup sour cream
  • 2 teaspoons fresh lemon juice
  • ¼ cup ice water
  • 1 large or 2 small zucchinis, sliced into ¼ inch thick rounds
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 tsp roasted minced garlic, fresh garlic works as well
  • ½ cup ricotta cheese
  • ½ cup (about 1 ounce) grated Parmesan cheese
  • ¼ cup (1 ounce) shredded mozzarella
  • 1 tsp dried basil
  • 1 egg yolk for brushing
  1. Start by making the pastry dough. Add the flour and salt to a large bowl and slightly whisk. Cut the butter in pieces and add to the bowl. Using a pastry blender or two knives cut but butter in until the mixture resembles coarse meal. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. Using a wooden spoon or your fingers, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
  2. Cut zucchini into thin slices and place over paper towels, sprinkle some salt over the slices and let sit for 30 min so the paper towels soak up all the water.
  3. In the meantime, mix the ricotta cheese, mozzarella cheese, Parmesan cheese and basil. In a small bowl, whisk the olive oil and the garlic together and add 1 teaspoon of the garlicky olive oil to the bowl with the cheeses and season with salt and pepper to taste and mix well.
  4. Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
  5. On a floured work surface, roll the dough out into a 12-14 inch round. Transfer to prepared baking sheet. Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk.
  6. Bake for about 45 minutes or until golden brown.

Recipe adapted from Smitten Kitchen

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  1. Sue Ryan says

    I made this tonight. ..amazing! The only thing that I did different was use fresh basil instead of dried and sprinkled a little more cheese & basil on top for the last 10 minutes. I will definitely be making this again. Beautiful and delicious, it would be a great take along dish to bring to get togethers & good use of the abundant garden zuchinni!

  2. Karen says

    This looks yummy. Can you please tell me how many grams are in a stick of butter. I’m from the UK and our butter comes in larger blocks. Thank you.

  3. Adrienne says

    I see it says to refrigerate the dough for an hour but if I make the dough in the afternoon and refrigerate it a few hours until I’m ready to make the dish in the evening would that be ok or would it dry it out? Thanks!

  4. Anna says

    This was so good!!!! I made my own Ricotta cheese and used cheddar cheese!!!! The dough is so easy and super delish. I want to try and make a pie with fruits using that dough.

  5. Elaine says

    When I roast garlic it becomes a paste. How do you roast minced garlic? And can you roast it and store it? Freezer, frig? I love the flavor but don’t think ahead or have time on a busy day . This looks yummy! Thanks

    • says

      Well you roast the garlic first, then you mince it, and it is like a paste. I bought a small jar of already roasted minced garlic, just easier. However fresh garlic works just as well.

  6. says

    I am smitten with the photo. It is so appetizing and well flat out sunny. Five minutes to put it together? I don’t know about that. But I am willing to spend a little more time if it takes me longer. What a golden cheerful dish—–with ricotta, which I crave and zucchini–yum and a flakey crust—be still my heart.

  7. says

    I’ll have to give that dough recipe a try! I always use store bought dough because I never have the patients to make it myself. Yours sounds awesome and simple though : )

    • says

      Oh it is, I’ve made this with puff pastry before and I have to tell you I love this homemade dough a lot more. I can’t wait to make a peach galette with it!

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