Zucchini Ricotta Galette: Your Go-To Summer Savory Tart

Imagine a golden, flaky crust embracing a creamy ricotta filling, beautifully topped with delicate, thinly sliced zucchini. This Zucchini Ricotta Galette recipe is a delightful way to enjoy fresh produce. The zucchini ricotta galette offers a perfect balance of flavors and textures; it’s an invitation to savor the freshest flavors of the season in a dish that’s as stunning to look at as it is delicious to eat. It brings rustic elegance to your table with minimal fuss, making it perfect for a light lunch, an impressive appetizer, or a charming side dish for any gathering.

This galette truly celebrates simplicity, allowing high-quality ingredients to shine. The creamy, herb-infused ricotta paired with tender zucchini creates a balanced and incredibly satisfying flavor profile, all nestled in a perfectly baked crust. Its free-form design means no pie plate needed, just pure, rustic charm and incredible taste. You can visit our website for more delicious recipes.

Why You’ll Adore This Galette

Feature	Benefit
Effortlessly Elegant	Impressive presentation without complex techniques.
Fresh & Seasonal	Highlights the bright, mild flavor of fresh zucchini.
Flavorful & Light	Creamy ricotta and savory herbs create a rich yet balanced filling.
Versatile Meal	Perfect as a light meal, appetizer, or sophisticated side dish.
Customizable Base	Works beautifully with both traditional and gluten-free crusts.

An Overview of Flavors and Textures

The Zucchini Ricotta Galette offers a beautiful symphony of textures and fresh, savory flavors. The foundation is a flaky, buttery pie crust, which bakes to a golden perfection, providing a satisfying crunch that contrasts with the tender filling. Inside, the ricotta filling is wonderfully creamy and smooth, infused with the bright freshness of chives and parsley, and the aromatic warmth of dried oregano. The thinly sliced zucchini provides a delicate, slightly sweet, and tender bite, adding a beautiful visual appeal as it’s layered in concentric circles. A final touch of flaky salt and freshly ground black pepper enhances all these elements, creating a harmonious and utterly delicious experience that celebrates the essence of summer produce.

The Star of the Show: Fresh Zucchini

While every ingredient contributes to this galette’s charm, the fresh zucchini truly takes center stage. This humble squash, often praised for its versatility, adds both beauty and a subtle, refreshing flavor to the dish. When thinly sliced, zucchini becomes incredibly tender upon baking, offering a delicate texture that melts in your mouth. Its mild taste perfectly complements the creamy ricotta and aromatic herbs without overpowering them. Using a mandoline for uniform, paper-thin slices is key to achieving that elegant, layered look and ensuring even cooking, allowing the zucchini to become perfectly tender without becoming soggy.

How to Craft Your Zucchini Ricotta Galette

Creating this beautiful galette is a straightforward process, combining simple steps to achieve a stunning and delicious result. Pay attention to chilling your dough and layering your zucchini for the best outcome.

Prep Time: 30 minutes (plus 30 minutes chill time) Cook Time: 40 minutes Total Time: 1 hour 10 minutes (plus chill time) Yield: 4-6 servings Difficulty: Medium

Ingredients

Component	Amount	Ingredient	Notes
For the Pie Crust	2 cups	All-purpose flour (or gluten-free flour blend)
	1½ teaspoons	Salt
	1¾ sticks (14 tablespoons)	Unsalted butter, frozen and cubed
	⅓ cup	Ice water, plus more as needed
For the Ricotta Filling	1 cup	Ricotta cheese
	⅔ cup	Finely grated Parmesan cheese
	1	Egg
	3 tablespoons	Chopped chives
	2 tablespoons	Chopped parsley
	2 teaspoons	Dried oregano
	To taste	Salt and pepper
For Assembling	3 medium	Zucchinis, thinly sliced on a mandoline
	As needed	Flaky salt and freshly ground black pepper
	1 egg plus 1 yolk	Beaten (for egg wash)

Instructions

1. Make the Pie Crust: In a large mixing bowl, whisk together the flour (or gluten-free flour blend) and salt. Add the frozen, cubed unsalted butter to the flour mixture. Use your fingers, a pastry blender, or a food processor to quickly work the butter into the flour until the mixture resembles coarse crumbs with some larger, hazelnut-sized clumps of butter. Gradually drizzle in the ice water, one tablespoon at a time, mixing gently until the dough just starts to come together. Be careful not to overmix the dough. Gather the dough into a cohesive disc, wrap it tightly in plastic wrap, and chill it in the fridge for at least 30 minutes. This step is crucial for a flaky crust.
2. Prepare the Filling: While the dough is chilling, prepare the ricotta filling. In a medium-sized bowl, combine the ricotta cheese, finely grated Parmesan cheese, one egg, chopped chives, chopped parsley, and dried oregano. Season generously with salt and pepper to taste. Stir all the ingredients together until the mixture is smooth and well combined. Set aside.
3. Prep the Zucchini and Egg Wash: While the dough continues to chill, prepare your zucchini. Using a mandoline (or a very sharp knife), thinly slice the three medium zucchinis into uniform rounds. For the egg wash, in a small bowl, beat together 1 whole egg and 1 egg yolk until well combined. This will give your crust a beautiful golden shine.
4. Roll Out the Dough: Preheat your oven to 425°F (220°C). On a lightly floured surface (or between two sheets of parchment paper), roll out the chilled dough into a large 14-inch (about 35 cm) circle. Aim for a thickness of about ¼ inch (0.6 cm). Carefully transfer the rolled-out dough to a baking sheet lined with parchment paper.
5. Assemble the Galette: Spread the prepared ricotta filling evenly over the center of the rolled-out dough, leaving a generous 2-inch (about 5 cm) border around the edges. Begin layering the thinly sliced zucchini over the ricotta filling, arranging them in neat, concentric circles. Overlap the slices slightly as you work your way inward from the edge of the filling. Once the zucchini is arranged, season the top liberally with flaky salt and freshly ground black pepper. Carefully fold the exposed edges of the pie crust over the filling, pleating the dough as needed to create a rustic, free-form border. Brush the folded crust edges generously with the prepared egg wash.
6. Bake and Serve: Bake the galette in your preheated oven for about 40 minutes, or until the crust is beautifully golden brown and the filling is set and lightly bubbly. Once baked, remove the galette from the oven and let it cool on the baking sheet for at least 10 minutes before attempting to slice and serve. This cooling time allows the filling to set further, making it easier to cut. Serve warm or at room temperature.

Expert Tips for Your Zucchini Ricotta Galette

Category	Tip
Dough Texture	Don’t overwork the pie dough; visible flecks of butter will yield a flakier crust. Use truly ice-cold water.
Zucchini Prep	A mandoline is highly recommended for uniformly thin zucchini slices, ensuring even cooking and a beautiful presentation.
Filling Consistency	Ensure your ricotta is not too wet; if it seems watery, drain it in a fine-mesh sieve for 15-30 minutes before mixing.
Seasoning	Don’t be shy with salt and pepper, especially on the zucchini layer, as it helps draw out moisture and enhances flavor.
Serving Suggestion	This galette pairs beautifully with a simple green salad dressed with a light vinaigrette for a complete meal.

Conclusion: A Taste of Summer, Simply Perfect

The Zucchini Ricotta Galette is a testament to the beauty of simple, seasonal ingredients transformed into something truly extraordinary. With its tender crust, creamy, herbaceous filling, and delicate zucchini topping, it offers a sophisticated yet approachable dish that’s perfect for any occasion. Embrace its rustic charm, and enjoy a slice of pure summer delight.

Frequently Asked Questions (FAQ)

1. Can I make this galette with a store-bought pie crust? Yes, absolutely! For a quicker option, you can use a store-bought pie crust. Roll it out to a 14-inch circle and proceed with Step 5.
2. How do I prevent the zucchini from making the galette soggy? Thin slicing the zucchini (with a mandoline) and salting the layered zucchini just before baking helps draw out excess moisture. Ensure your ricotta filling isn’t overly wet as well.
3. Can I use other vegetables instead of zucchini? Yes, you can experiment with other thinly sliced vegetables like summer squash, eggplant, or even bell peppers. Adjust cooking times if needed based on the vegetable’s moisture content and density.
4. Can I prepare this galette ahead of time? You can make the pie crust and the ricotta filling up to 1-2 days in advance and store them separately in the refrigerator. Assemble the galette just before baking for the best results and crispest crust.

Print