Zucchini Ricotta Galette Flaky (Printable Version)
# What You'll Need:
→ Pastry
01 -
160 g all-purpose flour, well-chilled
02 -
0.25 teaspoon fine salt
03 -
113 g unsalted butter, cold, cut into pieces
04 -
60 g sour cream
05 -
2 teaspoons freshly squeezed lemon juice
06 -
60 ml ice-cold water
→ Filling
07 -
1 large zucchini (or 2 small), sliced into 6 mm thick rounds
08 -
1 tablespoon olive oil
09 -
1 teaspoon garlic, minced
10 -
120 g ricotta cheese
11 -
50 g Parmesan cheese, finely grated
12 -
28 g mozzarella, shredded
13 -
1 teaspoon dried basil
→ For Assembly
14 -
1 egg yolk, for brushing crust
# Step-by-Step Directions:
01 -
In a large bowl, mix the chilled flour with salt. Add cold butter and work in with fingertips or a pastry cutter until the mixture resembles coarse meal. In a separate bowl, combine sour cream, lemon juice, and ice-cold water. Add wet mixture to flour and blend with fingers just until large lumps form. Gather into a ball, wrap in plastic, and refrigerate for 1 hour.
02 -
Arrange zucchini slices on paper towels. Sprinkle lightly with salt and allow to stand for 30 minutes to draw out moisture. Pat dry with a clean towel.
03 -
In a medium bowl, combine ricotta, Parmesan, mozzarella, minced garlic, and dried basil. Blend until uniform.
04 -
Set oven to 200°C (400°F).
05 -
On a lightly floured surface, roll the chilled dough into a 30 cm circle. Transfer to a baking sheet lined with parchment. Spread ricotta mixture evenly on the dough, leaving a 5 cm border. Arrange zucchini rounds in concentric circles atop the cheese layer. Drizzle with olive oil. Fold edges of dough over filling, pleating as necessary. Brush exposed crust with egg yolk.
06 -
Bake for 35–45 minutes or until the pastry is deeply golden and zucchini begins to char at the edges. Remove and rest for 5 minutes before transferring to a serving plate. Slice and serve warm or at room temperature.
# Helpful Notes:
01 -
For the best flavor and texture, select smaller, firm zucchinis as they yield less moisture.
02 -
Salting and draining zucchini prevents excess liquid from causing a soggy crust.
03 -
Chilling pastry dough before rolling ensures a flaky, manageable crust.
04 -
Feel free to add roasted bell pepper, sun-dried tomato, or try swapping Parmesan for feta or goat cheese.
05 -
This dish is ideal served both warm or at room temperature for gatherings or picnics.