Zucchini Ricotta Galette (Printable Recipe)
Golden flaky crust, luscious ricotta, and tender zucchini make a savory, rustic tart in just under sixty minutes.
# Ingredients You'll Need:
→ Vegetables and Topping
01 -
1 large zucchini, sliced really thin
02 -
1 tablespoon extra-virgin olive oil
03 -
1 teaspoon kosher salt
04 -
35 grams Parmesan cheese, freshly grated
05 -
1 tablespoon water, to mix with egg
→ Cheese and Filling
06 -
250 grams ricotta cheese
07 -
2 large eggs
08 -
2 tablespoons dill, chopped small and fresh
09 -
1 clove garlic, chopped tiny
10 -
1 3/4 teaspoons ground black pepper, used at different times
→ Dough and Work Surface
11 -
A sprinkle of all-purpose flour, for dusting
12 -
1 ready-made pie crust (about 200 grams)
# Steps to Follow:
01 -
Pop your galette in the oven at 200°C for 35 to 40 minutes until it turns a deep golden color. Let it chill on the counter for fifteen minutes before you cut and eat.
02 -
Beat the last egg with a little splash of water. Brush that mix just on the dough showing, and shake over the Parmesan so it covers the edges.
03 -
Take the dough’s edge and fold it in over the filling so you get a casual border. Let the zucchini peek out in the middle—it’s supposed to look rustic.
04 -
Mix the zucchini slices with olive oil, sprinkle with salt and the extra black pepper. Spread these on top of the ricotta layer.
05 -
Grab a bowl and stir together ricotta, one egg, dill, chopped garlic, and about 3/4 teaspoon of black pepper. Once smooth, pile it onto the middle of your dough, but don’t go all the way to the edge—leave a little space.
06 -
Dust your counter with flour and roll the pie dough into a circle about 25 centimeters wide. Move it over onto your prepared baking pan.
07 -
Heat your oven to 200°C. Cover your pan with parchment paper so nothing sticks.
# Extra Tips:
01 -
If you dry the zucchini with paper towels first, you’ll get a crispier crust instead of a soggy one.