Pin
This summery zucchini ricotta galette is my go-to when I want something impressive with little stress. It has a flaky crust and creamy filling layered with zucchini and lots of flavor from fresh herbs and cheese. Even better, it comes together fast and is supposed to look rustic so perfection is never required. Serve it warm for lunch or bring it to a picnic and it always disappears right away.
I made my first zucchini galette late one night with whatever was in my fridge and everyone who tried it thought it was a fancy bakery pie. Now it is our family’s signature summer dish.
Ingredients
- All-purpose flour for dusting: helps prevent sticking and makes for easier rolling
- Store bought pie crust: look for one with real butter for the richest flavor
- Ricotta cheese: always go for whole milk ricotta for a creamy tangy filling
- Eggs: give structure to the filling and create that golden crust edge
- Fresh dill: adds brightness choose the most vibrant green stalks
- Garlic: brings deep savory notes mince finely for best distribution
- Freshly ground black pepper: intensifies the flavor freshly ground is best
- Zucchini: slice thinly so it cooks evenly choose firm and unblemished for best results
- Extra-virgin olive oil: coats the zucchini makes it roast and shine
- Kosher salt: brings out the flavors stick with flaky kosher for consistency
- Parmesan cheese: for finishing go for a block and grate yourself for sharpest flavor
Step-by-Step Instructions
- Roll the Dough:
- Dust your work surface with flour then gently roll your pie crust out into a ten inch circle. Move the dough to a parchment lined baking sheet before filling.
- Mix the Ricotta Filling:
- In a medium bowl whisk ricotta with one egg minced dill garlic and about three quarters teaspoon black pepper. You want a smooth spreadable mixture with the herbs and seasoning fully combined.
- Assemble the Galette:
- Spread the ricotta mix over the center of your crust leaving an inch border around the edge. In another bowl toss zucchini slices with olive oil salt and the rest of the black pepper. Arrange the zucchini in overlapping circles on top of the ricotta.
- Fold and Finish the Edges:
- Fold the outer inch of crust up over the filling leaving the center exposed. In a small bowl beat the remaining egg with a splash of water. Use a pastry brush to lightly coat the crust edge then sprinkle Parmesan cheese all around.
- Bake and Cool:
- Place the galette in a four hundred degree oven. Bake until the crust is deep golden and the zucchini looks beautifully roasted about thirty five to forty minutes. Let cool for fifteen minutes before cutting so the filling sets.
Pin
The dill is my favorite here one bite and it instantly reminds me of my grandmother’s garden when I picked it fresh for her summer pies. Every time I make this galette the kitchen smells like childhood.
Storage Tips
Let leftovers cool completely before wrapping in foil or storing in an airtight container. Refrigerate for up to three days and reheat slices in a low oven to crisp the crust again. Avoid microwaving which makes the dough soggy. This galette also freezes well tightly wrapped and can be refreshed in the oven straight from frozen.
Ingredient Substitutions
You can swap in fresh basil or parsley for the dill if you prefer a different herb flavor. For the cheese mixture try a blend of ricotta and goat cheese for even more tang. If zucchini is not available thinly sliced yellow squash works just as well. Gluten free crusts are an easy swap too.
Serving Suggestions
I love serving the galette with a simple arugula salad dressed with lemon and olive oil. It also pairs well as a brunch dish with poached eggs and fresh fruit. For parties, cut the galette into small wedges as an appetizer or snack board highlight.
Pin
Cultural Context
Rustic galettes have roots in French country cuisine where bakers used leftover dough and whatever seasonal produce was on hand. This savory version celebrates the Mediterranean flavors of southern France with dill Parmesan and olive oil complementing the zucchini.
Recipe FAQs
- → How do I prevent a soggy bottom in the galette?
To avoid sogginess, drain or lightly salt zucchini before assembling. Bake on a hot tray for a crisp base.
- → Can I use homemade pie dough instead of store-bought?
Yes, a homemade crust adds extra flavor and texture. Roll it to the same size as indicated in the directions.
- → What herbs besides dill pair well in this dish?
Chopped basil, thyme, or chives can substitute for dill, each providing a unique flavor accent.
- → Is it possible to make this galette ahead of time?
Prepare and bake in advance, then reheat in the oven before serving to preserve its crispness.
- → How do I serve zucchini ricotta galette?
Slice and serve warm or at room temperature as a main dish, side, or with a fresh salad.