Description

An elegant savory galette featuring a golden, flaky pie crust filled with creamy ricotta and Parmesan cheese, fresh herbs, and beautifully layered, thinly sliced zucchini. Perfect for a light meal or appetizer.

Ingredients

Scale

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
Salt and pepper, to taste

For Assembling:

3 medium zucchinis, thinly sliced on a mandoline
Flaky salt and freshly ground black pepper
1 egg plus 1 yolk, beaten (for egg wash)

Instructions

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.
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.
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.
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.
Assemble the Galette: Spread the 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.
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.

Notes

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.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baking
Cuisine: European / Mediterranean

Nutrition

Serving Size: 1 slice (⅛ of tart)
Calories: 320–360 kcal
Sugar: 1–2 g
Sodium: 420–480 mg
Fat: 23–26 g
Saturated Fat: 13–15 g
Unsaturated Fat: 7–9 g
Trans Fat: <0.5 g (from butter)
Carbohydrates: 18–21 g
Fiber: 1–2 g
Protein: 9–11 g
Cholesterol: 85–95 mg

Keywords: Zucchini Ricotta Galette, Savory Galette, Zucchini Tart, Vegetarian Galette, Easy Galette, Summer Recipe, Ricotta Tart, Homemade Galette, Dinner Recipe, Lunch Recipe