Zucchini Ricotta Galette: A Simple, Savory Treat for the Whole Family

Cooking for the family doesn’t always need to be complicated. Sometimes, all it takes is a few simple ingredients, a little creativity, and a dash of love to make something truly delicious. That’s exactly what this Zucchini Ricotta Galette brings to the table—rustic, savory, and perfect for any meal. Whether it’s a cozy dinner at home or an impressive dish for a gathering, this galette will win over both kids and adults alike.

I’ve always been a fan of galettes. They’re the perfect mix of simplicity and elegance. Plus, they’re so versatile! You can fill them with almost anything—whether it’s fruits, vegetables, or cheese—and they always come out looking beautiful. This Zucchini Ricotta Galette is one of my go-to recipes, especially during the warmer months when zucchini is in full swing. It’s fresh, satisfying, and surprisingly easy to make.

Why You’ll Love This Zucchini Ricotta Galette

• Quick and Easy: No fancy techniques required! It’s a rustic, open-faced pie with a flaky crust and cheesy filling.
• Perfect for Any Meal: This galette is great for lunch, dinner, or even as an appetizer. You can pair it with a fresh salad, a bowl of soup, or just serve it on its own.
• Family-Friendly: The combination of zucchini and cheese is a crowd-pleaser. It’s light enough for a warm-weather meal but still filling enough to satisfy everyone.
• Versatile: If you want to make it your own, add in your favorite herbs or even swap the zucchini for other veggies like summer squash or eggplant!

Now, let’s dive into the recipe and break it down step-by-step so you can see just how easy it is to make your own Zucchini Ricotta Galette.

Ingredients You’ll Need for Zucchini Ricotta Galette

This recipe calls for a handful of basic ingredients that you might already have in your kitchen. The best part? You can adjust it based on what you have on hand or what’s in season.

For the Pastry:

• 1¼ cups all-purpose flour (chilled in the freezer for 30 minutes)
• ¼ teaspoon salt
• 8 tablespoons unsalted butter (cold and cut into pieces)
• ¼ cup sour cream
• 2 teaspoons fresh lemon juice
• ¼ cup ice water

For the Filling:

• 1 large zucchini (or 2 smaller ones), sliced into ¼-inch thick rounds
• 1 tablespoon olive oil
• 1 teaspoon garlic (minced, roasted, or fresh)
• ½ cup ricotta cheese
• ½ cup Parmesan cheese, grated
• ¼ cup mozzarella cheese
• 1 teaspoon dried basil
• 1 egg yolk (for brushing the crust)

These simple ingredients combine to create a galette that’s creamy, cheesy, and packed with flavor. If you’re a fan of zucchini and ricotta, you’re going to love this dish!

Step-by-Step Instructions for Zucchini Ricotta Galette

Step 1: Prepare the Dough

Start by combining the flour and salt in a large bowl. Add the cold butter and use your hands (or a pastry cutter) to work it into the flour until it resembles coarse crumbs. This is where the flaky texture comes from! In a smaller bowl, whisk together the sour cream, lemon juice, and ice water. Add this mixture to the flour and butter mix and stir with your fingers until large lumps form. Gather the dough into a ball, wrap it in plastic wrap, and chill it in the fridge for about 1 hour.

Step 2: Prep the Zucchini

While the dough is chilling, it’s time to prep the zucchini. Lay the slices on some paper towels to absorb any excess moisture. Sprinkle them lightly with salt and let them sit for about 30 minutes. This will help draw out extra moisture and prevent your galette from getting soggy. After 30 minutes, pat the zucchini dry with a clean towel to remove any remaining liquid.

Step 3: Make the Ricotta Filling

In a medium bowl, combine the ricotta cheese, Parmesan, mozzarella, garlic, and basil. Stir everything together until it’s well mixed and smooth. You can also add a little salt and pepper to taste if you’d like.

Step 4: Roll Out the Dough

Once the dough has chilled and the zucchini is prepped, it’s time to roll out the dough. On a lightly floured surface, roll the dough into a 12-inch round. Don’t worry if the shape isn’t perfect—it’s supposed to look rustic! Transfer the dough to a baking sheet lined with parchment paper.

Step 5: Assemble the Galette

Spread the ricotta mixture evenly over the dough, leaving a 2-inch border around the edges. Lay the zucchini slices on top of the ricotta in concentric circles, starting from the outer edge. Drizzle everything with a little olive oil to add richness.

Now, fold the edges of the dough over the filling, pleating as you go to fit the zucchini inside. Don’t worry about making it look neat—this is a rustic dish, so the more imperfect, the better! Brush the exposed dough edges with egg yolk to give it that golden, crispy finish.

Step 6: Bake the Galette

Preheat your oven to 400°F (200°C) and bake the galette for 35-45 minutes, or until the crust is golden brown and the zucchini is slightly charred. When it’s done, remove it from the oven and let it cool for about 5 minutes. Slice it up and serve while it’s still warm!

Tips for Perfect Zucchini Ricotta Galette

• Chill Your Dough: Chilling the dough helps create a flaky texture. Don’t skip this step!
• Pat Zucchini Dry: After salting and letting it sit, make sure to pat the zucchini dry to prevent the galette from becoming soggy.
• Get Creative: Don’t hesitate to experiment with different cheeses or herbs. Goat cheese, fresh thyme, or rosemary can add an extra dimension of flavor to this galette.
• Make Ahead: You can make the dough ahead of time and keep it in the fridge for up to 3 days. The galette can also be frozen, either before or after baking, for up to 2 months!

Frequently Asked Questions (FAQs)

1. What is a Zucchini Ricotta Galette?
A Zucchini Ricotta Galette is a savory, rustic pastry made with a flaky crust filled with a rich ricotta and zucchini mixture. It’s an easy-to-make dish that’s perfect for any occasion.

2. Can I use other vegetables besides zucchini?
Yes, you can swap zucchini for summer squash, eggplant, or even roasted bell peppers. Just make sure to adjust the cooking time accordingly.

3. How do I prevent the zucchini from getting soggy?
Salting the zucchini and letting it sit for 15-20 minutes helps draw out excess moisture. Be sure to pat it dry before assembling the galette to keep it from becoming soggy.

4. Can I make this ahead of time?
You can make the dough and filling ahead of time and store them separately in the fridge. Simply assemble and bake the galette when you’re ready to serve.

5. Is this recipe vegetarian?
Yes, this Zucchini Ricotta Galette is vegetarian. It’s a great option for anyone looking for a light, vegetable-based meal.

6. Can I add meat to the galette?
Of course! If you’d like to add some protein, try crumbled sausage, bacon, or even chicken. Just be sure to balance the flavors so the zucchini and cheese are still the stars of the dish.

Related Recipes You Might Love

• Zucchini Ricotta Bake: Another delicious way to enjoy zucchini and ricotta in a baked dish. Perfect for a family dinner!
• Zucchini Tomato Ricotta Galette: This recipe combines fresh zucchini with juicy tomatoes and creamy ricotta in a savory galette.
• Lemon Ricotta Zucchini Galette: Add a zesty twist to your galette with lemon and zucchini. It’s a refreshing change!

Let’s Connect on Pinterest!

For more delicious recipes and inspiration, be sure to check out my Pinterest page! I’d love to see your creations and hear how you made this recipe your own.

With this recipe and all the tips included, you’re ready to make a Zucchini Ricotta Galette that’s perfect for any occasion. I hope it becomes one of your new family favorites! Don’t forget to leave a review and let me know how it turned out—you can always tag me on social media too! Happy cooking!

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