Print

Zucchini Galette

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Zucchini Galette features a flaky, rustic crust filled with thinly sliced zucchini, creamy cheese, and a blend of fresh herbs. Simple yet flavorful, it’s the perfect balance of crispy, creamy, and savory, making it an ideal dish for dinner, lunch, or a light appetizer.

Ingredients

  • For the Crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 3–4 tablespoons ice water (more if needed)
  • For the Filling:
  • 2 medium zucchinis, thinly sliced
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1 tablespoon olive oil
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Salt and pepper to taste
  • 1 egg (for egg wash)

Instructions

  1. Make the Dough: In a large bowl, combine the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your hands to work the butter into the flour until it resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, and mix until the dough begins to come together. Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Prepare the Zucchini: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Place the zucchini slices on a towel, sprinkle with salt, and let sit for 10 minutes. Pat dry to remove excess moisture.
  3. Assemble the Galette: On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to the prepared baking sheet. Mix the ricotta, Parmesan, mozzarella, olive oil, lemon zest, thyme, salt, and pepper in a bowl. Spread this mixture in the center of the dough, leaving a 1 1/2-inch border. Arrange the zucchini slices in a spiral pattern over the cheese mixture.
  4. Fold the Edges: Fold the dough edges over the zucchini, creating a rustic crust. Brush the edges with a beaten egg for a golden finish.
  5. Bake the Galette: Bake for 35-40 minutes until the crust is golden and the zucchini is tender. If the crust browns too quickly, cover it loosely with foil.
  6. Serve: Let the galette cool for a few minutes before slicing. Serve warm or at room temperature, garnished with extra thyme if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheating: Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or microwave individual slices for 30 seconds.Variations: Try basil, oregano, or rosemary in place of thyme. For a tangy twist, use goat cheese or cream cheese. Add more vegetables like bell peppers or onions for extra flavor.Gluten-Free: Use a gluten-free flour blend to make the crust gluten-free.

Nutrition

Find it online: https://cookibly.com/zucchini-galette/