Zucchini Ricotta Galette Flaky

This Zucchini Ricotta Galette wraps flaky golden pastry around a creamy ricotta cheese base and sweet slices of tender zucchini It is an effortlessly lovely bake that transforms seasonal squash into a showstopper with very little fuss I turn to this galette whenever I need a brunch or picnic dish that tastes like summer and never fails to impress

I first baked this for a friend’s baby shower on a whim Everyone wanted the recipe and now I make it every summer when the zucchini plants take over the backyard

Ingredients

• All purpose flour chilled: gives flakiness for the crust use a good quality unbleached brand
• Butter: unsalted and cold is key for those crisp buttery layers opt for European style if possible for richer flavor
• Sour cream: adds moisture and tang to the pastry full fat gives the best result
• Lemon juice: brightens the dough and helps keep the crust tender use fresh squeezed for the cleanest taste
• Ice water: helps bring the pastry together without overheating the butter
• Zucchini: smaller and firm is best for less moisture and sweeter flavor avoid any with soft spots
• Olive oil: boosts flavor and helps the zucchini caramelize look for extra virgin for a fruitier finish
• Minced garlic: roasted or fresh for a gentle bite make sure it is very finely minced to blend into the cheese
• Ricotta cheese: creamy base for the filling whole milk ricotta holds up better during baking
• Parmesan cheese: adds salty depth shave it yourself for best flavor
• Mozzarella: melts for perfect texture and subtle milky undertones use fresh if you want more gooey bites
• Dried basil: for gentle herbal notes crush in your fingers for more aroma
• Egg yolk: for brushing gives shiny golden color to the crust a fresh yolk gives a brighter look

Step-by-Step Instructions

Chill and Combine Pastry Ingredients:

Start by chilling your flour and butter to keep the dough ultra flaky In a large mixing bowl work together the flour and salt Add in cold butter and rub with your fingers until it looks like coarse breadcrumbs Mix sour cream lemon juice and ice water in another bowl Add this to the flour mixture and gently work together just until you see big lumps Do not overwork the dough Pat into a ball wrap and refrigerate for one hour

Prepare Zucchini:

Slice zucchini into rounds about a quarter inch thick Lay out on paper towels Sprinkle with salt Let sit for thirty minutes to draw out excess water Pat very dry with a clean towel so the filling stays creamy

Mix Cheese Filling:

Combine ricotta cheese grated parmesan shredded mozzarella garlic and dried basil together in a bowl Stir until you have a thick uniform mixture Set aside

Roll Out Dough and Assemble:

Preheat your oven to four hundred degrees Fahrenheit Take chilled dough out and roll on a well floured surface to about twelve inches Transfer to a baking sheet lined with parchment paper Spread cheese filling into the center leaving a two inch border all around Arrange zucchini slices over the cheese starting at the edge and spiraling inwards Drizzle all over with olive oil

Shape and Brush Galette:

Fold the pastry edges inward pleating as you go so the filling is encased but the center remains exposed Beat the egg yolk and brush it over the crust for shine

Bake and Serve:

Bake in the hot oven for thirty five to forty five minutes until the crust is deep golden and the zucchini is turning a little brown at the edges Let sit for five minutes before transferring to a plate Slice and serve warm or at room temperature

Save Pin

My favorite ingredient is the fresh lemon juice in the pastry It brings brightness that cuts through the richness and helps the crust flake beautifully Once my little nephew ate three slices straight from the cooling rack and declared it the best pie he ever had

Storage Tips

Wrap leftovers in foil or keep in an airtight container in the fridge They keep well for up to three days and can be crisped up in the oven before serving Avoid microwaving as the crust may turn soggy You can also freeze the baked galette in wedges and reheat directly from frozen

Ingredient Substitutions

Try swapping zucchini with thinly sliced yellow squash or even roasted eggplant Use goat cheese or feta instead of ricotta for tang Heavenly with a sprinkle of fresh thyme or oregano You can make the crust gluten free by swapping in your favorite cup for cup blend

Serving Suggestions

Serve with a simple arugula salad dressed in lemon and olive oil A glass of crisp white wine makes this feel very French It also works beautifully as a starter for a wine and cheese night or tucked into a lunchbox for picnics

Save Pin

Cultural and Historical Context

Galettes originate from rustic French baking traditions where home cooks made freeform pies using the season’s best produce This style comes from Brittany where both sweet and savory galettes are beloved staples Today galettes are a smart way to make simple ingredients look and taste special

Commonly Asked Questions

→ How do I prevent the pastry from getting soggy?

Salting and draining the zucchini before assembly removes excess moisture, keeping the pastry crisp during baking.

→ Can I prepare the dough ahead of time?

Yes, the dough can be made a day in advance and refrigerated tightly wrapped until ready to use.

→ What cheese alternatives work well here?

Feta or goat cheese can replace Parmesan or mozzarella for a new layer of flavor.

→ Is this galette best served hot or cold?

This dish is delicious both warm from the oven and at room temperature, making it great for picnics.

→ Can I add other vegetables?

Absolutely! Bell peppers, sun-dried tomatoes, or thinly sliced mushrooms make great additions to the filling.

→ What tips help the crust turn out flaky?

Use very cold butter and refrigerate the dough before rolling. Handle the pastry gently to maintain flakiness.