Savory Zucchini Galette
This savory zucchini galette features a flaky pastry crust filled with roasted zucchini, tomatoes, ricotta, and Parmesan cheese. It's a versatile summer dish that works as a main course for picnics, a starter, or bite-sized appetizers.
More like this:🏷️Quiche & savory pies;;cheese
Total
2h 5mServings
8Ingredients
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15 Ingredients
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Instructions
- 1
To make the crust: Whisk together the dry ingredients. Work in the butter until the mixture is crumbly. Drizzle in 5 tablespoons of water, stirring gently until everything is evenly moistened; add the final tablespoon of water if necessary to make a cohesive dough.
- 2
Pat the dough into a disk, wrap, and refrigerate for 30 minutes.
- 3
To make the filling: Preheat the oven to 425°F. Lightly grease (or line with parchment) two baking sheets.
- 4
Place the zucchini slices on one pan and sprinkle with 1 1/2 teaspoons pizza seasoning.
- 5
Place the tomato halves on the second pan and sprinkle with the remaining pizza seasoning.
- 6
Roast the zucchini and tomatoes until tender, about 15 to 20 minutes for the zucchini and 10 to 15 minutes for the tomatoes.
- 7
Remove the zucchini and tomatoes from the oven and allow to cool for 10 minutes.
- 8
Combine the ricotta, salt, pepper, lemon zest, and egg until evenly blended. Set aside.
- 9
To assemble the galette: On a lightly floured work surface, roll the dough into a 12" circle. Transfer the dough to a parchment-lined baking sheet.
- 10
Spread the ricotta mixture over the dough, leaving a 2"-wide bare strip along the perimeter.
- 11
Sprinkle half the Parmesan over the ricotta, then shingle the zucchini slices over the cheese and scatter the tomato halves on top.
- 12
Fold the bare edges of the dough into the center.
- 13
Brush the exposed edges of the crust with egg wash, and sprinkle the remaining Parmesan over the whole galette.
- 14
Bake the galette for 25 to 30 minutes, until the crust is golden brown and the filling is bubbling.
- 15
Remove the galette from the oven and allow it to cool for 5 to 10 minutes before serving.
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Tips & Notes
Pro tips
- Roast zucchini (15–20 minutes) and tomatoes (10–15 minutes) on separate pans since tomatoes cook faster; remove tomatoes first if they finish early to prevent over-softening.
- Keep all dough ingredients cold—especially butter and water—and handle the dough minimally for the flakiest crust.
- Spread ricotta mixture leaving a 2-inch bare border around the perimeter; this space is crucial for folding the crust edges without covering the filling.
- Use an egg wash (beaten egg with water) on the crust edges after folding for a golden, professional finish.
Substitutions
- King Arthur Pastry Flour → all-purpose flour (use 1½ cups / 180g; texture will be slightly less tender)
- Cherry or grape tomatoes → halved regular tomatoes or sun-dried tomatoes (adjust roast time as needed)
- Ricotta → goat cheese or mascarpone (same quantity; omit egg if using goat cheese for a crumbly texture)
- Pizza Seasoning → dried Italian herbs, herbes de Provence, or Za'atar (1½ tsp total; adjust to taste)
Storage & make-ahead
Cool completely, wrap tightly, and refrigerate up to 3 days; reheat uncovered at 350°F for 10–15 minutes until warmed through. The galette does not freeze well due to the high moisture content of roasted zucchini.
Common Questions
Can I make the galette ahead of time?
Yes. Prepare through step 12 (after folding edges), cover, and refrigerate up to 8 hours before brushing with egg wash and baking.
How do I know when the galette is done baking?
Bake for 25 to 30 minutes until the crust is golden brown and the filling is bubbling at the edges.
Can I use store-bought pie dough instead of making the crust?
Yes. One store-bought pie crust (thawed if frozen) can replace the homemade dough; skip steps 1–2 and proceed from step 9.
What's the best way to slice and serve the galette?
Cool for 5 to 10 minutes after baking, then cut into fat wedges for a main course, smaller slices for a starter, or thin slivers for hors d'oeuvres.
Can I substitute the ricotta filling?
Goat cheese, mascarpone, or a ricotta-cream cheese blend work well; use the same quantity and mix with salt, pepper, and herbs as directed.
