This zucchini and ricotta galette is a showstopper for your next brunch. Lemony ricotta is topped with layers of sweet zucchini surrounded by a flaky, buttery crust. Don't let the pie dough intimidate you, galettes are so much more forgiving and so much fun to make!
For this zucchini ricotta galette, I use a basic pie crust and the result is a rustic yet professional looking dish. I make the dough in advance and freeze them into discs. When I'm ready to bake, I just pull one out of the freezer and I'm ready to go!
Unlike a traditional pie, you have to make sure your dough is crimped to perfection. With galettes, you just fold and forget! This zucchini and ricotta galette is savory, but galettes can also be sweet. The center can be anything you want. Zucchini and ricotta is a delicious combination that uses the best of those summer farm stand finds. If you really want to impress your guests, take the time to arrange the zucchini in an eye-pleasing pattern.
- Be sure to chill the dough in the refrigerator as instructed, it will make it easier to roll out
- Slice your zucchini very thin and the same size so that it bakes evenly. I like to use a mandoline for this, but you can also use a knife
- Remember to leave a border around the edge or the filling will ooze out
- Don't worry about perfecting the crust fold, the goal is for it to look rustic and homemade
Zucchini and Ricotta Galette
- food processor
For the galette crust:
- 1 ¼ cup all-purpose flour
- 1 tablespoon sugar
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, cold and cut into cubes
- 3 tablespoon ice water, more if needed
- 1 egg yolk plus 1 teaspoon water for an egg wash
For the filling:
- 1 medium zucchini
- ¾ cup ricotta cheese
- ½ cup grated pecorino romano cheese
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt
- 1 tsp fresh ground black pepper
Filling the galette
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Thinly slice the zucchini into rounds or small dice. Place zucchini between 2 paper towels and pat dry, removing as much water as possible.
- Mix the ricotta, grated cheese, olive oil, rosemary, salt and pepper in a bowl.
- Roll the galette out onto a lightly floured surface to about 12" in diameter.
- Place the ricotta mixture in the center of the galette, leaving about a 2 inch border around the edges. Use the back of a spoon to evenly distribute the filling.
- Sprinkle the lemon zest over the ricotta. Place the zucchini in the center, covering the filling. Spread it out as evenly as possible.
- Fold the galette border over the filling, pleating the edges as you work around it. The goal here is sloppy rustic, no need for perfection!
- Drizzle about 1 tablespoon of olive oil over the zucchini, and season with salt and pepper.
- Brush the edges of the crust with the egg wash.
Make the egg wash
- Prepare an egg wash with 1 egg yolk beaten with 1 teaspoon of water.
Bake the galette
- Transfer the prepared galette to the parchment-lined baking sheet.
- Bake the galette for 30-40 minutes until the edges are golden brown.
- Cut into wedges and serve warm or at room temperature with additional cheese and rosemary sprinkled on top.
Make the crust:
- Pulse the flour, sugar and salt in a food processor to blend. Add butter and pulse 5-6 more times until mixture resembles coarse crumbs.
- Add 3 Tbs ice water, and pulse well after each addition. Add just enough water to make a crumbly dough. The dough will not come together on its own but will when worked in with hands.
- Roll the dough into a ball onto a lightly floured surface, and then flatten it into a disk. Chill the dough in the refrigerator for about 15 minutes.
- The dough can be made ahead of time, and will freeze up to 2 months. Wrap disks well with plastic wrap then place in a freezer safe bag.