Zucchini Ricotta Rustic Galette (Printable Version)
Buttery crust, creamy ricotta, and zucchini combine for a golden, rustic savory tart ready in under an hour.
# Ingredients:
→ Dough and Work Surface
01 -
All-purpose flour, for dusting surface
02 -
1 packaged pie crust (approximately 200 grams)
→ Cheese and Filling
03 -
250 grams ricotta cheese
04 -
2 large eggs
05 -
2 tablespoons fresh dill, finely chopped
06 -
1 garlic clove, minced
07 -
1 3/4 teaspoons freshly ground black pepper, divided
→ Vegetables and Topping
08 -
1 large zucchini, thinly sliced
09 -
1 tablespoon extra-virgin olive oil
10 -
1 teaspoon kosher salt
11 -
35 grams Parmesan cheese, grated
12 -
1 tablespoon water, for egg wash
# Steps:
01 -
Preheat oven to 200°C. Line a baking sheet with parchment paper.
02 -
On a lightly floured surface, roll the pie crust into a 25-centimeter circle. Transfer onto the prepared baking sheet.
03 -
In a medium bowl, combine ricotta cheese, 1 egg, dill, minced garlic, and 3/4 teaspoon black pepper. Whisk until smooth. Evenly spread the mixture onto the center of the pie crust, leaving a 2.5-centimeter border uncovered.
04 -
In a separate bowl, toss zucchini slices with olive oil, kosher salt, and remaining black pepper. Distribute zucchini evenly over the ricotta layer.
05 -
Carefully fold the edge of the dough over the outer edge of the filling to create a rustic border, partially covering the zucchini.
06 -
In a small bowl, whisk the remaining egg with water. Brush the exposed dough with the egg wash, then sprinkle grated Parmesan cheese evenly over the crust.
07 -
Bake in the preheated oven for 35–40 minutes or until the crust is deeply golden brown. Remove from the oven and let cool for 15 minutes prior to slicing and serving.
# Notes:
01 -
For best results, pat zucchini dry to avoid excess moisture and promote a crisp crust.