Zucchini Ricotta Galette

4.61 from 33 votes

Zucchini Ricotta Galette

Dive into a world of flavors with my Zucchini Ricotta Galette! A flaky crust cradles rich ricotta and tender zucchini, creating an effortlessly elegant dish that is as delightful to eat as it is simple to prepare. It's rustic charm and exquisite taste make it a sure-fire hit for any meal.

Prep Time15

Cook Time45

Total Time1

Course: Appetizer, Brunch

Cuisine: American, French

Keyword: galette recipe, galettes, ricotta and zucchini galette

Servings:

Calories: 370kcal

Author: Joanna Cismaru

Equipment

Pastry Cutter

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

US Customary - Metric

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!

Video

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.

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