Zucchini Ricotta Galette
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This Zucchini Ricotta Galette is made with a creamy three-cheese filling and an incredibly easy buttery pastry made from scratch. While this galette looks gorgeous, it requires just 15 minutes of prep! Perfect for your busy weeknights.
Close your eyes, take a bite of this cheesy galette, and you’ll be transported to a cafe in France with the warm wind blowing through your hair. Have I sold you on this recipe yet? I love making galettes. They’re so simple to make, plus you just can’t beat those fresh flavors.
While it may be tempting to grab some homemade pie crust as a shortcut to make this recipe, I highly recommend making my homemade galette pastry dough. The lemon and sour cream create a perfect tangy pairing with that creamy ricotta filling.
What is a galette?
This French specialty is actually quite a broad term. It simply refers to a flat round pie made with a flaky pastry. It can be filled with both sweet and savory ingredients.
Many times you’ll see fresh fruits in the center of these beautiful and rustic pies. Today I’ve created a savory version loaded with 3 types of cheese! I guarantee this will be a winner at your house.
Ingredients
I used a homemade pastry for this recipe, but you can use pie crust if you’re crunched for time. If you can, however, this tangy and easy homemade pastry will really take your galette to the next level.
For the pastry:
- Flour – All-purpose flour works best. You can mix in some whole wheat flour as well.
- Salt – Season to taste.
- Butter – We want nice and cold butter to create flaky pockets in the pastry. Lard or shortening will work as well, but not margarine.
- Sour cream – Greek yogurt can be substituted.
- Lemon juice – I always like to use freshly squeezed!
- Ice water
For the filling:
- Zucchini – Use 1 large or 2 small zucchinis.
- Olive oil – Avocado, safflower, sunflower, or vegetable oils will work.
- Garlic – You can use more or less garlic as you prefer.
- Ricotta – Mascarpone would be great as well. You can use cream cheese, but keep in mind it is thicker and has a saltier, stronger flavor.
- Parmesan cheese – Grana Padano will work too. Want it cheesier? Add more than what’s called for!
- Mozzarella – Cheddar or Monterey Jack are great stretchy cheeses to use as well.
- Basil – I used dried basil but you can use fresh if you have it handy.
- Egg yolk – The yolk will be brushed on the pastry before baking to make it beautiful and glossy. You can use milk instead.
What else can I add to my zucchini galette?
This can be a great opportunity to clean out some ingredients from you fridge! You can also top your galette with fresh peppery greens like arugula after it’s done baking. Drizzle with a good quality olive oil, a balsamic glaze, or some freshly cracked pepper!
- Tomato slices
- Fresh herbs such as rosemary, thyme, or oregano.
- Mushrooms
- Onions or leeks
- Ground meats or sausage, fully cooked
How to make zucchini ricotta galette
- Make the pastry: Mix the flour and salt in a bowl. Add the butter pieces to the bowl. Use a pastry blender or two knives to cut and mix the butter into the flour until pea-sized pieces form. Mix the sour cream, lemon juice, and water in a separate bowl. Add this mixture to the flour and combine with your hands or a wooden spoon; don’t over-work the dough. Form the shaggy dough into a ball, cover with plastic, and refrigerate.
- Prep the filling: Place the zucchini slices on paper towel, sprinkle salt over them, and let them sit for 30 minutes, then pat off excess moisture. Mix the cheeses and basil together, then mix the olive oil and garlic in a separate small bowl. Add 1 tsp of your garlic oil to the cheese mixture, season with salt and pepper, and mix well.
- Assemble the galette: Preheat the oven to 400F and line a baking sheet with parchment paper. Roll the pastry dough to a 12-14″ round. Spread the cheese mixture over the pastry, leaving a 2″ border. Arrange the zucchini slices over the cheese mixture. Drizzle the remaining garlic oil over the zucchini. Fold the border over the filling leaving the center open. Brush the crust with egg yolk, then bake for 45 minutes, or until golden brown.
How to serve
Savory galette is, essentially, France’s answer to pizza. It’s a wonderful meal all on its own. You can serve it for brunch, lunch, or dinner! If you want a bit more sustenance, you can serve this ricotta zucchini galette as a side to your favorite mains. Give some of these recipes a try!
- Baked Chicken Breast
- Beef Tenderloin
- Balsamic Pork Loin
- Baked Chicken Thighs
- Honey Mustard Glazed Chicken
- Honey Garlic Pork Loin
- Beef Bourguignon
How to store
Galette is best enjoyed freshly baked. If you end up with leftovers, wrap them well with plastic or store the slices in an airtight container. This zucchini galette tastes just as delicious cold as it does hot! You can zap it in the microwave or toast it up in the oven, but I like to just pull a piece straight from the fridge and enjoy.
If you want to make a few galettes and freeze some for later, I would freeze them un-baked. Wrap them well with plastic and a layer of foil. They’ll last 3 months frozen. Take the galette out of the freezer, brush with egg yolk, and bake at 375F for about 1 hour, or until golden brown.
Did you love this recipe: Try these:
- Rustic Fig Galette
- Easy Quiche Recipe
- Steak and Mushroom Pie
- Lahmacun
- Chicken Pot Pie
- Plum Galette
- Mini Blueberry Galettes
- Spanakopita
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Zucchini Ricotta Galette
Ingredients
For Pastry
- 1¼ cups all-purpose flour (chilled in the freezer for 30 minutes)
- ¼ teaspoon salt
- 8 tablespoon butter (cold unsalted, cut into pieces and chill again (1 stick))
- ¼ cup sour cream
- 2 teaspoon lemon juice (fresh)
- ¼ cup ice water
Filling
- 1 large zucchini (or 2 smaller ones, sliced into 1/4 inch thick rounds)
- 1 tablespoon olive oil
- 1 teaspoon garlic (minced, roasted, fresh works as well)
- ½ cup ricotta cheese
- ½ cup Parmesan cheese (grated)
- ¼ cup mozzarella (mozzarella)
- 1 teaspoon basil (dried)
- 1 egg yolk (for brushing)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large bowl, combine the flour and salt. Add in the butter and, using your hands, work it in until the mixture resembles coarse meal. In a smaller bowl, whisk together the sour cream, lemon juice, and water and add this to the flour mixture. Mix with your fingers until large lumps form. Pat the lumps into a ball and wrap with plastic wrap. Refrigerate for 1 hour.
- Lay the zucchini slices out on paper towels to absorb excess moisture. Sprinkle with the salt and let stand for 30 minutes, then pat dry with a clean towel.
- In a medium bowl, combine the ricotta, Parmesan, mozzarella, garlic and basil. Stir until well combined.
- Preheat your oven to 400°F (200°C).
- On a floured work surface, roll out the chilled dough into a 12-inch round. Transfer to a baking sheet lined with parchment paper. Spread the ricotta mixture evenly over the dough, leaving a 2-inch border. Lay the zucchini slices on top of the ricotta in concentric circles, starting at the outer edge. Drizzle with the tablespoon of olive oil. Fold the border over the filling, pleating the edge to make it fit. Brush crust with egg yolk.
- Bake the galette in the preheated oven for about 35-45 minutes, or until the pastry is nicely golden brown and the zucchini is very slightly charred. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Slice and serve!
Equipment
Notes
- Choosing Zucchini: Opt for smaller, firm zucchinis as they have less water content and a more robust flavor.
- Salting Zucchini: Don’t skip salting and draining the zucchini. This process helps draw out extra moisture which could otherwise make your galette soggy.
- Variations: Feel free to get creative with your fillings. Add in some roasted bell peppers or sun-dried tomatoes for extra flavor, or swap Parmesan with a different cheese like feta or goat cheese.
- Chill the Dough: It’s important to refrigerate the dough before rolling it out. This will make the dough easier to handle and result in a flakier crust.
- Serving: This galette is great both hot and at room temperature, making it a versatile choice for picnics or dinners.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Recipe adapted from Smitten Kitchen
I used a purchased pie crust and saved a great deal of time and effort and the rest came together beautifully!
Could I substitute eggplant?
Absolutely! Substituting eggplant for zucchini should work wonderfully and give the galette a richer, slightly earthier flavor. Just be sure to salt the eggplant slices and let them sit for about 20-30 minutes to draw out the excess moisture, then pat them dry before assembling. This will help prevent the galette from getting soggy. Can’t wait to hear how your eggplant version turns out!
What an incredible recipe!! Our family loved this! 10 stars wouldn’t be enough. Thank you for sharing this new family favorite. We added a thin sliced heirloom tomato and fresh basil and it was a hit!
When you say margarine wont work, would solid Crisco be used in the same amount as butter? I don’t normally get to buy real butter, but do have Crisco always. I’m doing a fresh salmon filet dinner, and this zuchinni galette will pare nicely with added sautéed garlic mushrooms .
Yes, crisco shortening should be fine.
This was a party in my mouth! Everything about this recipe I love. I am terrible with making pie crust but I decided I was going to try this one and I did it! I could eat this every week. Thank you for the awesome recipe!
My pleasure, so glad you enjoyed it!
I tried it, made the pastry, came out wonderful
Glad you liked it!
Love the look of this and dying to try it!! Just wanted to clarify a point on making ahead & freezing raw. Do I pop straight in the oven and cook from frozen? Or thaw first?
Yes, you bake it straight from frozen, which is why you bake it a bit longer than if it were thawed.
i used pizza dough, then mixed olive oil, dash of lemon and minced garlic spread on the dough. i then went along with the recipe. (i dont make dough – to hard for my arthritic hands to manage) This was fabulous and tasty
i used pizza dough, then mixed olive oil, dash of lemon and minced garlic spread on the dough. i then went along with the recipe. (i dont make dough – to hard for my arthritic hands to manage) This was fabulous and tasty.
What a special treat – my family LOVED IT. I’ve never even heard of Galette before reading your post. I love that I can add my own touch with additional veggies for color. Your directions, photos and hints were very much appreciated. Wonderful post – looking forward to more! THANK YOU. I don’t remember how I found you, but I am glad that I did.
That’s such a nice comment! Thank you, Vivian. We’re glad you loved it 🙂
Can you use a store bought pie crust
Sure!
Awesome! The only thing I would do differently next time is to sauté the garlic in the oil first before adding.
This is a great recipe! It has everything you need nutritionally for a meal. It’s elegant, delicious, and for most guests it is a dish they have never had before so it impressive! I wanted something different to take to a family reunion. It was a hit! It is very good at room temp and traveled well. It is a beautiful presentation for a fancy luncheon with a light salad and Chardonnay.
Made this for dinner this evening, it turned out wonderful. Thank you for the great directions on the pastry. Surprise! I can make pastry following your instruction :). Added some roasted red pepper and caramelized onion – and a few cherry tomatoes – Thank you!
Practise makes perfect, you’ll be a pastry master in no time! We’re glad the galette turned out for you.
I made changes to the recipe – added pesto to the ricotta and lightly grilled some red pepper to give the “pie” more color and flavor. This recipe could be a nice springboard for other creative ideas – add pancetta? add mushrooms? the sky is the limit!