Introduction

Remember those lazy summer afternoons, when the garden was overflowing with fresh zucchini and the smell of baking filled the air? This Zucchini and Ricotta Galette is a recipe that brings back all those warm, fuzzy feelings. It’s rustic, it’s delicious, and the best part? It’s surprisingly simple to whip up, even on a busy weeknight. Seriously, if you can roll out some dough and chop a few things, you can make this beauty. It’s the kind of dish that looks fancy but is totally approachable, and it’s become a go-to in my kitchen for a reason.

Why You’ll Love This Recipe

Fast: Most of the prep time is hands-off chilling for the dough, and the actual assembly is super quick.
Easy: No fancy pastry skills needed! The beauty of a galette is its charmingly imperfect look.
Giftable: Imagine gifting this gorgeous galette to a friend or neighbor – talk about a thoughtful homemade treat!
Crowd-Pleasing: The creamy ricotta, savory Parmesan, and melty mozzarella combined with tender zucchini are a winning combination for pretty much everyone.

Ingredients

Let’s gather up our goodies! You’ll find most of these are pantry staples, which is always a win in my book.

For the Crust:
1 ¼ cups (165 grams) all-purpose flour: Your standard baking flour works perfectly here.
¼ teaspoon kosher salt: Just a pinch to bring out all the flavors.
½ cup (8 tablespoons, 113 grams, or 4 ounces) unsalted butter, cold and cut into cubes: Cold butter is key to a flaky crust, so don’t skip this step!
¼ cup (60 grams) sour cream, plain yogurt, or ricotta: This adds tenderness and a lovely richness to the dough.
2 teaspoons (10 ml) fresh lemon juice: A little acidity helps activate the leavening and adds a subtle brightness.
¼ cup (60 ml) cold water: Just enough to bring the dough together.
For the Filling:
1 large or 2 small zucchinis (about 1 pound or 455 grams), sliced into ¼-inch thick rounds: Fresh from the garden or the store, these are the stars of the show.
1 tablespoon plus 1 teaspoon olive oil: For sautéing those beautiful zucchini slices.
1 medium garlic clove, minced: A little garlic magic never hurt anyone!
½ cup (120 grams) ricotta cheese: For that creamy, dreamy center.
½ cup (50 grams) grated Parmesan cheese: Hello, savory goodness!
½ cup (50 grams) shredded mozzarella: Because who doesn’t love melty cheese?
For Finishing:
1 egg yolk beaten with 1 teaspoon water: This is your egg wash, giving the crust a gorgeous golden sheen.
1 tablespoon basil leaves, thinly sliced: Fresh basil is the perfect fragrant finish.

How to Make It

Alright, let’s get our hands a little floury! It’s really quite straightforward.

For the Crust:

In a large bowl, whisk together your flour and salt.
Now, add in those cold, cubed butter pieces. Use a pastry blender, a fork, or even just your fingertips to cut the butter into the flour until it looks like coarse crumbs with some little pea-sized bits of butter still visible. Those little butter bits are our secret to flakiness!
In a small bowl, whisk together your sour cream (or yogurt/ricotta), lemon juice, and cold water.
Pour the wet ingredients into the dry ingredients. Mix with a fork or a spatula until a shaggy dough starts to form. Be careful not to overmix here – we want to keep it tender.
Gently gather the dough together with your hands, form it into a disk, wrap it tightly in plastic wrap, and pop it in the refrigerator for at least 30 minutes. This chilling time is crucial for a dough that’s easy to work with.

For the Filling:

While your dough is chilling, let’s get our zucchini ready. Heat the olive oil in a large skillet over medium heat.
Add your sliced zucchini rounds. Cook for about 5-7 minutes, flipping them halfway through, until they’re tender and have a nice light brown color.
Toss in the minced garlic and cook for just another minute until it’s fragrant. Be careful not to burn the garlic! Remove the skillet from the heat and set your lovely zucchini aside.
In a medium bowl, stir together the ricotta cheese, grated Parmesan cheese, and shredded mozzarella cheese. This is going to be the creamy, cheesy heart of your galette.

To Assemble:

Preheat your oven to 400°F (200°C). Get it nice and hot!
Lightly flour your work surface and unwrap your chilled dough. Roll it out into a rough 12-inch circle. Don’t worry about making it perfectly round; rustic is the name of the game here.
Carefully transfer the rolled-out dough onto a baking sheet lined with parchment paper. Parchment paper makes life so much easier, trust me!
Spread the ricotta cheese mixture evenly over the center of the dough, leaving about a 2-inch border all the way around.
Now, artfully arrange your cooked zucchini slices over the ricotta mixture. Get creative with your placement!
Time to create that beautiful galette crust! Gently fold the 2-inch border of the dough up and over the edges of the filling. You might need to pleat it a bit as you go to make it look nice and rustic.
Brush the folded crust with your egg yolk and water mixture. This will give it that gorgeous golden-brown finish.
Bake for 25-30 minutes, or until the crust is beautifully golden brown and the filling looks warm and bubbly.
Once it’s out of the oven, sprinkle generously with those thinly sliced fresh basil leaves.

Substitutions & Additions

This galette is wonderful as is, but it’s also a fantastic canvas for your own culinary creativity!

For the Crust: If you don’t have sour cream or yogurt, a little extra ricotta works beautifully. For a whole wheat twist, you could swap out half the all-purpose flour for whole wheat flour.
For the Filling: Feel free to add other cooked veggies like thinly sliced bell peppers, cherry tomatoes, or sautéed mushrooms. A sprinkle of red pepper flakes in the ricotta mixture can add a nice little kick. You could also add some chopped fresh herbs like thyme or oregano to the ricotta mixture.
Cheese Swap: Gruyere cheese or a sharp white cheddar would also be delicious additions or substitutions for the mozzarella.

Tips for Success

A few little pointers to make your galette-making experience even smoother:

Keep it Cold: The colder your butter and water for the crust, the flakier it will be. If your kitchen is warm, you might need to pop the dough back in the fridge for a few extra minutes before rolling.
Don’t Overwork the Dough: Overmixing the dough will make it tough. Just bring it together until it’s shaggy and then chill it.
Parchment Paper is Your Friend: It prevents sticking and makes transferring the galette so much easier.
Prep Ahead: You can make the dough a day in advance and keep it chilled in the fridge. You can also pre-cook the zucchini a day ahead and store it in the refrigerator. Just assemble and bake when you’re ready to serve!

How to Store It

Leftovers (if you have any!) can be stored in an airtight container in the refrigerator for up to 3 days. It’s delicious served cold or gently reheated in a toaster oven or a warm oven.

FAQs

Can I make this gluten-free? Absolutely! You can use a good quality gluten-free all-purpose flour blend in the crust. You might need to adjust the liquid slightly depending on the blend.
What can I serve with this galette? It’s wonderful on its own, but a simple green salad with a light vinaigrette makes a perfect accompaniment.
Can I freeze the assembled galette? Yes, you can freeze the assembled, unbaked galette. Wrap it tightly in plastic wrap and then foil. When ready to bake, unwrap and bake from frozen, adding a few extra minutes to the baking time.

Zucchini Ricotta Galette

A rustic and delicious galette featuring creamy ricotta and tender zucchini, surprisingly simple to make and perfect for weeknights or gifts.

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Prep Time 30

Cook Time 30

Servings 6 servings

Equipment

Large bowl
pastry blender or fork or fingertips
Small bowl
Fork
Spatula
Plastic wrap
Large skillet
Medium bowl
Baking Sheet
Parchment paper
Rolling Pin
Pastry brush

Ingredients

For the Crust

1.25 cups all-purpose flour 165 grams
0.25 teaspoon kosher salt
0.5 cup unsalted butter, cold and cut into cubes 8 tablespoons, 113 grams, or 4 ounces
0.25 cup sour cream, plain yogurt, or ricotta 60 grams
2 teaspoons fresh lemon juice 10 ml
0.25 cup cold water 60 ml

For the Filling

1 large or 2 small zucchinis, sliced into ¼-inch thick rounds about 1 pound or 455 grams
1 tablespoon olive oil plus 1 teaspoon
1 medium garlic clove, minced
0.5 cup ricotta cheese 120 grams
0.5 cup grated Parmesan cheese 50 grams
0.5 cup shredded mozzarella 50 grams

For Finishing

1 tablespoon basil leaves, thinly sliced

Instructions

For the Crust: In a large bowl, whisk together your flour and salt. Add in the cold, cubed butter pieces. Use a pastry blender, a fork, or your fingertips to cut the butter into the flour until it resembles coarse crumbs with some pea-sized butter bits visible.
In a small bowl, whisk together the sour cream (or yogurt/ricotta), lemon juice, and cold water. Pour the wet ingredients into the dry ingredients and mix with a fork or spatula until a shaggy dough forms. Do not overmix.
Gently gather the dough, form it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
For the Filling: While the dough chills, heat the olive oil in a large skillet over medium heat. Add the sliced zucchini and cook for 5-7 minutes, flipping halfway, until tender and lightly browned. Add the minced garlic and cook for another minute until fragrant. Remove from heat and set aside.
In a medium bowl, stir together the ricotta cheese, grated Parmesan cheese, and shredded mozzarella cheese.
To Assemble: Preheat your oven to 400°F (200°C). Lightly flour your work surface and roll out the chilled dough into a rough 12-inch circle. Carefully transfer the dough to a baking sheet lined with parchment paper.
Spread the ricotta mixture evenly over the center of the dough, leaving a 2-inch border. Artfully arrange the cooked zucchini slices over the ricotta mixture.
Gently fold the 2-inch border of the dough up and over the edges of the filling, pleating as needed for a rustic look. Brush the folded crust with the egg yolk mixture.
Bake for 25-30 minutes, or until the crust is golden brown and the filling is warm and bubbly. Sprinkle with thinly sliced fresh basil leaves.

Notes

This galette can be made ahead. The dough can be prepared a day in advance and kept chilled. The zucchini can also be pre-cooked a day ahead. Store leftovers in an airtight container in the refrigerator for up to 3 days. Delicious served cold or gently reheated.