Description
Discover the beauty of rustic charm with our Zucchini Galette. Perfect for Summer Recipes, this savory tart brings fresh garden produce to your table, featuring flaky crusts and flavorful ricotta cheese a delightful addition to your Veggie Recipes or Healthy Vegetarian Dinner collection.
Ingredients
Scale
- 1 cup pastry flour, substitute all purpose flour
- ¼ teaspoon kosher salt
- ¼ cup parmesan cheese, shredded
- 6 tablespoons unsalted butter, cold
- 2 tablespoons water, cold
- 1 medium zucchini, thinly sliced
- 2 teaspoons olive oil
- 1 teaspoon fresh thyme, optional
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¾ cup whole milk ricotta cheese
- ½ cup parmesan cheese, shredded
- 1 tablespoon olive oil
- 2 cloves garlic, minced or pressed
- 2 teaspoons lemon juice
- 1 tablespoon fresh basil, thinly sliced
- 1 teaspoon fresh thyme, optional
- Salt and pepper, to taste
- 1 large egg, beaten for egg wash
- Flaky sea salt
- Fresh basil
Instructions
- Mix flour, parmesan cheese, and salt in a bowl. Add butter and combine until crumbly. Add water to form a dough, shape into a disc, wrap, and refrigerate for 30 minutes.
- Lay zucchini slices on a paper towel, sprinkle with salt, and let sit for 20-30 minutes. Pat dry and toss with olive oil, thyme, salt, and pepper.
- Preheat oven to 400°F. Roll out dough to ¼ inch thickness and shape into a 14×10-inch rectangle. Place on a parchment-lined baking sheet.
- Spread ricotta mixture onto dough, leaving a one-inch border. Overlap zucchini on ricotta, fold edges over filling. Brush crust with egg wash, sprinkle with flaky sea salt.
- Bake for 35-45 minutes, until crust is golden. Rest before garnishing with basil and serving.
Notes
- Ensure all ingredients are cold for a flaky crust.
- Rinsing and salting zucchini removes excess moisture to prevent a soggy crust.
- Substitute fresh herbs as preferred for different flavors.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Vegetarian Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 50 mg
Keywords: zucchini galette, savory tart, summer recipes, veggie recipes, ricotta recipes