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Zucchini and Ricotta Galette

This rustic Zucchini and Ricotta Galette combines the creamy texture of ricotta cheese with fresh zucchini, all wrapped in a flaky pastry crust, perfect for any gathering or light meal.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Light Meal, Main Course, Vegetarian
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.25 cup all-purpose flour
  • 1 tbsp sugar
  • 0.25 tsp Kosher or fine sea salt
  • 0.5 cup unsalted butter, cold and cut into cubes Make sure butter is very cold for a flaky crust.
  • 3 tbsp ice water More if needed.
  • 1 large egg yolk plus 1 tsp water For egg wash.
For the filling
  • 1 large zucchini, sliced into thin rounds (about ⅛-¼ inch thick) and patted dry
  • 0.75 cup ricotta cheese
  • 0.5 cup grated pecorino romano cheese
  • 2 tbsp olive oil, divided
  • 0.75 tbsp chopped fresh rosemary
  • 2 tsp lemon zest
  • 0.5 tsp Kosher or fine sea salt, plus more to taste
  • 0.5 tsp fresh ground black pepper, plus more to taste

Method
 

Make the crust
  1. In a large mixing bowl, combine the all-purpose flour, sugar, and salt.
  2. Add the cold, cubed butter into the dry ingredients. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
  3. Gradually add the ice water, one tablespoon at a time, mixing until the dough holds together without being sticky. If the mixture is too dry, add more ice water, one teaspoon at a time.
  4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Assemble the galette
  1. Preheat your oven to 400°F (200°C).
  2. On a lightly floured surface, roll out the chilled dough into a rough circle about 12 inches in diameter. Transfer the dough to a parchment-lined baking sheet.
  3. In a medium bowl, mix together the ricotta cheese, grated pecorino romano cheese, olive oil, chopped rosemary, lemon zest, ½ tsp salt, and ½ tsp black pepper until smooth.
  4. Spread the cheese mixture over the rolled-out dough, leaving a 2-inch border around the edges.
  5. Layer the zucchini slices on top of the cheese mixture, overlapping them slightly.
  6. Fold the edges of the dough over the zucchini, pleating it as you go for a rustic look.
  7. In a small bowl, whisk together the egg yolk and water. Brush the egg wash over the crust to give it a beautiful golden color.
  8. Bake the galette in the preheated oven for 30-35 minutes or until the crust is golden brown and the zucchini is tender.

Notes

Allow the galette to cool slightly before slicing it into wedges. It can be served warm, at room temperature, or even chilled. Pair it with a simple mixed green salad and a light vinaigrette for a lovely lunch or dinner. Leftovers can be enjoyed the next day as they hold up well and make a tasty snack.