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.
Easy Zucchini Ricotta Galette
Take a bite of this cheesy galette and imagine yourself at a cozy café in France, a warm breeze tousling your hair. Are you ready to try this recipe yet? I adore making galettes for their simplicity and the burst of fresh flavors they bring to the table.
While it might be tempting to use store-bought pie crust for convenience, I urge you to try my homemade galette pastry dough. The lemon and sour cream add a delightful tang that pairs beautifully with the 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 You’ll Need
- 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
- 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.
Begin by combining all-purpose flour with a pinch of salt in a large bowl. Add cold, unsalted butter, cutting it in until the mixture resembles coarse meal. In another bowl, whisk together sour cream, fresh lemon juice, and ice water.
Gradually mix this into the flour mixture with your fingers until it forms large lumps, then shape these into a ball, wrap in plastic wrap, and refrigerate for about an hour.
While the dough chills, prepare your zucchini by laying the slices on paper towels to draw out excess moisture. Sprinkle with salt and let them sit, then pat dry. This step is crucial for avoiding a soggy galette.
In a medium bowl, blend ricotta cheese, grated Parmesan, mozzarella, minced garlic, and dried basil until well combined.
Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a round shape and transfer it to a parchment-lined baking sheet. Spread the ricotta mixture evenly over the dough, leaving a border around the edges. Arrange the zucchini slices in concentric circles over the ricotta, then drizzle with olive oil and fold the dough edges over the filling, pleating as necessary.
Brush the crust with an egg yolk to give it a beautiful golden sheen. Bake for about 35-45 minutes, until the pastry is golden and the zucchini slightly charred. Let the galette cool for 5 minutes before transferring it to a serving plate. Slice it up and enjoy the delightful blend of flavors!
How To Serve
This Zucchini Ricotta Galette pairs beautifully with a variety of sides that complement its rich and creamy texture. Here are some recipes I recommend pairing with the galette:
Gazpacho Recipe
Skillet Green Beans
Tabbouleh Salad
How To Make A Charcuterie Board
Frequently Asked Questions
Can I use store-bought pie crust instead of making my own?
While you can use a store-bought pie crust to save time, I highly recommend making the homemade galette pastry dough as described. The addition of sour cream and lemon juice in the homemade dough offers a tangy flavor that pairs wonderfully with the creamy ricotta filling.
How can I prevent the galette from becoming soggy?
To prevent your galette from becoming soggy, be sure to lay the zucchini slices on paper towels and sprinkle them with salt to draw out excess moisture. Let them sit for about 30 minutes before patting them dry with a clean towel. This step is crucial to ensure you get a crispy, flaky crust.
What other vegetables can I use in this galette if I don’t have zucchini?
You can easily substitute zucchini with other vegetables like thinly sliced bell peppers, mushrooms, or eggplant. Just ensure that these veggies are also prepped to remove excess moisture as needed, especially with watery vegetables like eggplant.
Expert Tips
- Chill the Dough Thoroughly: Make sure the dough is well-chilled before rolling it out. This makes it easier to handle and helps keep the crust flaky.
- Drain the Ricotta: If your ricotta is particularly watery, drain it in a sieve to remove excess moisture and prevent a soggy galette.
- Let It Rest: Allow the galette to rest for a few minutes after baking. This helps the filling set and makes it easier to slice and serve neatly.
Storing Leftovers
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 375°F for about 1 hour, or until golden brown.
More Delicious Pies
- Rustic Fig Galette
- Steak and Mushroom Pie
- Lahmacun
- Chicken Pot Pie
- Plum Galette
- Mini Blueberry Galettes
- Spanakopita
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Zucchini Ricotta Galette
Video
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
