Zucchini and Ricotta Galette – A Rustic, Flavor-Packed Savory Tart
This zucchini and ricotta galette is a simple but impressive dish that looks like it came straight from a cozy café. It’s crisp on the outside, creamy in the center, and topped with tender, golden zucchini. You don’t need fancy tools or skills—just a few pantry staples, a good ricotta, and a little time.
Serve it warm with a salad, or pack it for a picnic; it’s just as tasty at room temperature. If you love fuss-free cooking that still feels special, this one’s for you.
Ingredients
Method
- Prep the oven and pan: Heat the oven to 400°F (200°C). Line a baking sheet with parchment and dust lightly with flour or cornmeal to prevent sticking.
- Salt the zucchini: Thinly slice the zucchini into coins. Toss with 1/2 teaspoon salt in a colander and let sit 10–15 minutes. This pulls out excess moisture. Pat dry with paper towels.
- Mix the ricotta filling: In a bowl, combine ricotta, Parmesan, 1 beaten egg, minced garlic, lemon zest, herbs, 1/4 teaspoon salt, and several grinds of black pepper. Add a pinch of red pepper flakes if you like heat. Stir until smooth.
- Roll out the dough: On a lightly floured surface, roll the dough into a rough 12-inch circle. Transfer to the prepared baking sheet.
- Add the filling: Spread the ricotta mixture in the center, leaving a 2-inch border all around. Don’t overfill; an even layer is best.
- Arrange the zucchini: Fan the zucchini slices over the ricotta in overlapping circles or a shingled pattern. Drizzle with a little olive oil and sprinkle with pepper.
- Fold and seal: Fold the dough edges up over the filling, pleating as you go. Press gently to secure. Brush the crust with beaten egg for shine, if using.
- Bake: Bake 35–45 minutes, until the crust is deep golden and the zucchini edges look lightly caramelized. If using puff pastry, start checking at 30 minutes.
- Rest and finish: Let the galette sit for 10 minutes before slicing. Drizzle a touch more olive oil, add extra herbs, or grate a little Parmesan on top. Serve warm or at room temperature.
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Why This Recipe Works
This galette combines a buttery crust with a rich ricotta filling, so you get both crunch and creaminess in every bite. Zucchini is mild and juicy, but when salted and patted dry, it roasts beautifully and doesn’t make the crust soggy.
A touch of lemon zest, garlic, and herbs brightens the ricotta, keeping the flavors balanced. The free-form shape means no pie dish is required, and small imperfections only add to the rustic charm.
Shopping List
- Pie crust or galette dough: 1 sheet of all-butter puff pastry (thawed) or 1 homemade/ready-made pie dough
- Zucchini: 2 medium (about 1 pound), thinly sliced
- Ricotta cheese: 1 cup, whole milk preferred
- Parmesan cheese: 1/3 cup, finely grated
- Egg: 1 large (plus 1 for egg wash, optional)
- Garlic: 1–2 cloves, minced
- Lemon: 1, for zest
- Fresh herbs: 2 tablespoons chopped (basil, parsley, or thyme)
- Olive oil: 1–2 tablespoons
- Salt and black pepper: to taste
- Red pepper flakes: a pinch (optional)
- Cornmeal or flour: for dusting the baking sheet
Instructions
- Prep the oven and pan: Heat the oven to 400°F (200°C). Line a baking sheet with parchment and dust lightly with flour or cornmeal to prevent sticking.
- Salt the zucchini: Thinly slice the zucchini into coins.
Toss with 1/2 teaspoon salt in a colander and let sit 10–15 minutes. This pulls out excess moisture. Pat dry with paper towels.
- Mix the ricotta filling: In a bowl, combine ricotta, Parmesan, 1 beaten egg, minced garlic, lemon zest, herbs, 1/4 teaspoon salt, and several grinds of black pepper.
Add a pinch of red pepper flakes if you like heat. Stir until smooth.
- Roll out the dough: On a lightly floured surface, roll the dough into a rough 12-inch circle. Transfer to the prepared baking sheet.
- Add the filling: Spread the ricotta mixture in the center, leaving a 2-inch border all around.
Don’t overfill; an even layer is best.
- Arrange the zucchini: Fan the zucchini slices over the ricotta in overlapping circles or a shingled pattern. Drizzle with a little olive oil and sprinkle with pepper.
- Fold and seal: Fold the dough edges up over the filling, pleating as you go. Press gently to secure.
Brush the crust with beaten egg for shine, if using.
- Bake: Bake 35–45 minutes, until the crust is deep golden and the zucchini edges look lightly caramelized. If using puff pastry, start checking at 30 minutes.
- Rest and finish: Let the galette sit for 10 minutes before slicing. Drizzle a touch more olive oil, add extra herbs, or grate a little Parmesan on top.
Serve warm or at room temperature.
Storage Instructions
Let leftovers cool completely, then store slices in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 10–12 minutes to crisp the crust again. Avoid microwaving if you can—it softens the pastry.
You can freeze the baked galette, tightly wrapped, for up to 1 month. Reheat from frozen at 375°F (190°C) for 20–25 minutes.
Why This is Good for You
Zucchini is low in calories but rich in water, fiber, and potassium, which supports hydration and heart health. Ricotta offers high-quality protein and calcium for bones and muscles, especially if you choose whole milk for more fat-soluble vitamins.
Olive oil and herbs add antioxidants, while lemon zest brings brightness without extra salt. It’s a satisfying way to eat more vegetables without feeling deprived.
Common Mistakes to Avoid
- Skipping the salting step: Untreated zucchini releases water, making the crust soggy. Always salt and pat dry.
- Overloading the filling: Too much ricotta or too many zucchini slices can cause leaks.
Keep layers even and modest.
- Warm dough: If the dough is soft, it tears and bakes up greasy. Chill it 10 minutes in the fridge after shaping if it feels warm.
- Underseasoning: Ricotta is mild. Use enough salt, pepper, and lemon zest to wake it up.
- Baking at too low a temperature: You need a hot oven for a crisp bottom.
Stick to 400°F (200°C) and use a preheated baking sheet if your oven runs cool.
Variations You Can Try
- Tomato and Zucchini: Add thin tomato slices with the zucchini. Sprinkle a bit more Parmesan to soak up juices.
- Herbed Goat Cheese: Swap 1/3 of the ricotta for goat cheese for tang. Add thyme and a drizzle of honey.
- Lemony Greens: Stir a handful of chopped spinach or arugula into the ricotta.
Squeeze extra lemon zest on top.
- Spiced Summer: Add a pinch of smoked paprika or za’atar to the ricotta and finish with toasted pine nuts.
- Whole-Wheat Crust: Use a half whole-wheat, half all-purpose flour dough for a nutty flavor and extra fiber.
- Gluten-Free: Use a gluten-free pie crust or puff pastry and dust the sheet with cornmeal to keep it crisp.
FAQ
Can I make the dough ahead?
Yes. Pie dough can be made up to 3 days ahead and chilled, or frozen for a month. Let it soften slightly in the fridge before rolling.
You can also use store-bought dough or puff pastry for speed.
How do I keep the bottom from getting soggy?
Salt and dry the zucchini, don’t overfill the center, and bake on a well-heated baking sheet. A light sprinkle of Parmesan under the ricotta also helps create a moisture barrier.
What if I don’t have ricotta?
Use a mix of softened cream cheese and a splash of milk, or half goat cheese and half Greek yogurt. Aim for a thick, spreadable texture, and season well.
Can I add protein?
Absolutely.
Crumbled cooked sausage, shredded rotisserie chicken, or crisped pancetta work well. Keep additions modest to avoid weighing down the crust.
Is this good served cold?
Yes. It’s lovely at room temperature and even cold from the fridge.
If you prefer a crisp crust, a short reheat in the oven brings it back.
Do I need to peel the zucchini?
No. The skin is tender and adds color and nutrients. Just wash and dry well before slicing.
Can I make it mini?
Yes.
Divide the dough into 4–6 smaller rounds, assemble as directed, and bake 20–25 minutes. Great for appetizers or lunch boxes.
What herbs pair best?
Basil, parsley, thyme, and chives are classic. Dill is great if you’re adding lemon and goat cheese.
Use what you have and keep it fresh.
Wrapping Up
This Zucchini and Ricotta Galette brings together simple ingredients in a way that feels relaxed and elegant. The crisp crust, creamy center, and savory zucchini make it a crowd-pleaser for any season. Keep the base recipe in your back pocket, then riff with herbs, cheeses, or veggies you love.
It’s the kind of meal that turns a regular evening into something a little special, without a lot of fuss.
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