Zucchini Galette
Zucchini galette is the most deliciously light, spring recipe.
It can be eaten for breakfast, lunch or dinner.
Enjoyed by grown-ups and kids alike. Your whole family will enjoy making AND eating it.
What makes this recipe even better… You can use store bought dough!
While this recipe give you instructions on making your own dough, this is BY NO MEANS necessary and you can go ahead and buy frozen dough and just begin with the building and eating to cut down on a great deal of time!
These are also great made ahead & individually wrapped for reheating. (or just eat it cold!)
This galette is perfect paired with a nice simple salad for picnics and a share with friends!
Zucchini Galette Recipe
Servings: 2 people per galette
Prep Time: 20 minutes
Total Cook Time: 40-45 minutes
Ingredients
Dough
3.5 tbsp sugar
1/3 cup ice water
1.5 cup + 1 tbsp flour
1.5 sticks butter (can use coconut oil for vegan/dairy free)
Ricotta Filling
1/2 pound ricotta cheese
1/2 bunch dill
1/2 bunch parsley
2 Tbsp olive pil
1-2 garlic cloves, minced (can substitute for roasted garlic)
1 egg (optional - can omit)
Instructions
Making the Dough
Mix salt & water and keep very cold until used
Pulse VERY COLD butter (I actually freeze mine) and our in food processor until it forms large clumps. If doing by hand, use 2 forks to “cut” the butter into the our.
Add salt water until dough has formed, but not smooth. The dough should pull o the sides of the food processor & resemble a ball.
Pull from machine onto a floured surface and shape into a ball. Cover with plastic and let rest for 2 hours or overnight.
Ricotta Filling
Mix all ingredients together and season with salt & pepper to taste.
Please note that all ingredients are measured to taste, so feel free to trust your instincts & adjust how you like.
Building the Galette
Slice zucchini thinly in circles. (about 1⁄4 inch thick)
Cut Tart Dough into 4 pieces and work with one at a time.
Roll out Tart Dough with our on your cutting board. (You can do 2 large galettes or multiple small ones)
Smear Ricotta Filling on the bottom of the dough, leaving about an inch of space around all edges
Layer the sliced Zucchini on top of the cheese
Fold up edges of dough onto your zucchini
Bake at 425 degrees for about 30 minutes or until brown
Recipe Notes
Also feel free to use store bought pie dough & jump to just building and eating. No judgement!
Pro Tip: You can also make and freeze galettes before cooking. When freezing, be sure to freeze on an sheet pan first. Then, once frozen, you can stack and store in a ziplock or airtight container. When you are ready to eat, pull from the freezer and pop straight into the oven for a quick meal.
