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.
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.
Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
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.
- 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
- Chicken Pot Pie
- Plum Galette
- Mini Blueberry Galettes
Looking for more recipes? Follow on…
Zucchini Ricotta Galette
- 1 1/4 cups all-purpose flour chilled in the freezer for 30 minutes
- 1/4 tsp salt
- 8 tbsp butter cold unsalted, cut into pieces and chill again (1 stick)
- 1/4 cup sour cream
- 2 tsp lemon juice fresh
- 1/4 cup ice water
- 1 large zucchini or 2 smaller ones, sliced into 1/4 inch thick rounds
- 1 tbsp olive oil
- 1 tsp garlic minced, roasted, fresh works as well
- 1/2 cup ricotta cheese
- 1/2 cup Parmesan cheese grated
- 1/4 cup mozzarella mozzarella
- 1 tsp basil dried
- 1 egg yolk for brushing
- Make 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 cutter 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.
- Prep zucchini: 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.
- Prep the cheese: 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.
- Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
- Assemble galette: 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.
- Bake: Bake for about 45 minutes or until golden brown.
- Wrap leftover galette 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.
Recipe adapted from Smitten Kitchen