• Skip to primary navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Join my free recipe email club!
Free eBook
  • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • ABOUT JO
  • Contact
  • Facebook Instagram Pinterest Twitter YouTube
  • Dinner Ideas
  • Instant Pot
  • Slow Cooker
  • 30 Minute Meals
  • One Pot
  • Desserts
  • freshly baked plum galette dusted with powdered sugar
    Plum Galette
  • collage of zucchini recipes
    9 Delicious Summer Zucchini Recipes
  • zucchini chips on a plate
    Baked Zucchini Chips
  • a stack of zucchini corn fritters stacked on top of each other on a plate with the top one broken in half
    Zucchini Corn Fritters
  • side view shot of baked zucchini crisps on a white plate with a little bowl full of ranch dressing
    Baked Parmesan Zucchini Crisps
Home / Recipes
1 hour
4.6 from 22 votes
37 Comments

Zucchini Ricotta Galette

Jump to RecipePrint Recipe
  • 548
  • 49
by: Joanna Cismaru
06.08.20
Updated: 06.08.20

This post may contain affiliate links. Please read my disclosure policy.

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.

overhead shot of a zucchini ricotta galette fresh out of the oven on a baking sheet lined with parchment paper

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.

process shots showing how to assemble a galette

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.

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.
side view shot of a zucchini ricotta galette on a baking sheet lined with parchment paper fresh out of the oven

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

  1. 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.
  2. 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.
  3. 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.
side view shot of a zucchini ricotta galette on a baking sheet lined with parchment paper fresh out of the oven with a slice cut out

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.

side view shot of a zucchini ricotta galette on a baking sheet lined with parchment paper fresh out of the oven with two slices cut out

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

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

overhead shot of a zucchini ricotta galette fresh out of the oven on a baking sheet lined with parchment paper

Zucchini Ricotta Galette

4.6 from 22 votes
Prep: 15 mins
Cook: 45 mins
Total: 1 hr
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
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.

Equipment

  • Pastry Cutter

Ingredients

For Pastry

  • 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

Filling

  • 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
US Customary – Metric

Instructions

  • 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.

Recipe Notes

  1. 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.

Nutrition Information:

Calories: 372kcal (19%)Carbohydrates: 23g (8%)Protein: 11g (22%)Fat: 27g (42%)Saturated Fat: 15g (94%)Cholesterol: 98mg (33%)Sodium: 294mg (13%)Potassium: 211mg (6%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 889IU (18%)Vitamin C: 10mg (12%)Calcium: 196mg (20%)Iron: 2mg (11%)
Course:Appetizer, Brunch
Cuisine:American, French
Keyword:galette recipe, galettes, ricotta and zucchini galette
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Recipe adapted from Smitten Kitchen

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

30 recipes from around the world cover.

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

a chicken gyro wrapped in paper and topped with lots of tzatziki sauce with another gyro in the background
Previous Post
Chicken Gyros
side view shot of a piece of eggplant parmesan with marinara sauce in a white plate garnished with parsley and a piece cut out and held by a fork
Next Post
Eggplant Parmesan

Reader Interactions

Leave a Comment & Rate Recipe Cancel reply

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. cathie bilardello says

    August 19, 2020 at 7:56 am

    5 stars
    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

    Reply
  2. cathie bilardello says

    August 19, 2020 at 7:54 am

    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.

    Reply
  3. Vivian Terzian says

    June 13, 2020 at 4:46 am

    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.

    Reply
    • Jo Cooks Team says

      June 15, 2020 at 10:10 am

      That’s such a nice comment! Thank you, Vivian. We’re glad you loved it 🙂

      Reply
  4. Ilse says

    June 11, 2020 at 6:14 pm

    Can you use a store bought pie crust

    Reply
    • Jo Cooks Team 2 says

      June 12, 2020 at 10:22 am

      Sure!

      Reply
  5. Victorua says

    October 17, 2019 at 8:24 am

    5 stars
    Awesome! The only thing I would do differently next time is to sauté the garlic in the oil first before adding.

    Reply
Older Comments

Primary Sidebar

Joanna Cismaru

Hey there!

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More…
cover for the big book of jo's quick and easy meals.

My Cookbook

Pre-Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

Sign me up

Dinner Recipes

a wooden spoon lifting a salisbury steak out of the skillet

Salisbury Steak

closeup of beef stew in a dutch oven with a ladle inside.

Beef Stew

overhead shot of zucchini lasagna in a baking dish

Zucchini Lasagna

a white bowl full with american goulash and a fork inside stacked on top of an empty bowl

American Goulash (Chop Suey)

two plate with sloppy joes and buns next to a greens salad

Sloppy Joes

beef barley soup in a white bowl with a spoon inside.

Beef Barley Soup

overhead shot of chicken broccoli and rice casserole in a pot

One Pot Cheesy Chicken Broccoli Rice Casserole

creamy chicken lazone in a skillet garnished with parsley.

Chicken Lazone

Popular Now

a hand dipping a chicken tender in ranch dressing

Air Fryer Chicken Tenders

a fork stabbing a garlic butter steak bite in a skillet full of them

Garlic Butter Steak Bites

a prime rib roast sliced on a plate

Prime Rib Roast

side view shot of a cinnamon bun with a bite taken out of it on a plate

Cinnabons Cinnamon Rolls

side view shot of a hand dipping a piece of naan bread into the bowl of chicken tikka masala

Instant Pot Chicken Tikka Masala

close up of the layers on the homemade croissant

Homemade Croissants

overhead shot of crusty bread loaf

No Knead Bread

side view shot of two halves of a chicken salad sandwich stacked on a plate exposing the centers

The Best Chicken Salad

Jo Cooks...

Flavors from around the world

No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.
moo shu pork in a white bowl with a pair of tongs.

Asian

italian meatballs with sauce in a white bowl.

Italian

chimichangas on a serving platter on a bed of lettuce garnished with salsa and sour cream.

Mexican

sweet cheese buns stacked on top of each other with the top one broken in half.

Romanian

sideview shot of butter chicken on a plate over white rice garnished with parsley

Indian

red lentil hummus in a big black bowl garnished with a bit of smoked paprika.

Middle Eastern

Trending Now

overhead shot of oven baked chicken breasts in a baking dish

Baked Chicken Breast

overhead shot of oven baked chicken thighs in a pan

Oven Baked Chicken Thighs

a whole roast chicken surrounded by potatoes

Roast Chicken

a prime rib roast sliced on a plate

Prime Rib Roast

Browse All
  • Easy Dinners
  • Instant Pot
  • 30 Minute Meals
  • Chicken Recipes
  • Desserts
  • Recipe Index

Featured On

today logo.
huffpost logo.
the washington post logo.
jezebel logo.
countryliving logo.
good housekeeping logo.
lifehack logo.
buzzfeed logo.
mashable logo.
woman's day logo.
health logo.
better homes & gardens logo.
delish logo.
healthline logo.
nbc news logo.
blogloving logo.
university of washington logo.
shape logo.
Facebook Instagram Pinterest Twitter YouTube
  • Recipe Index
  • Cookbooks
  • About Jo
  • Contact
  • visit my other site: Craving Home Cooked
  • Privacy Policy
  • Accessibility Statement
© 2021 · All Rights Reserved · Back to Top
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and get a free dinner recipes ebook!

12433shares
  • 548
  • 49