Recipe: Zucchini Galette

This is a two part recipe (or three if you want to be super technical) but it comes together without much effort, probably about 15 minutes actual prep (though there’s 30 minutes sitting time so plan accordingly).

Zucchini Galette
Serves 6
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
For the Dough
  1. 1 1/2 cup (185g) unbleached all-purpose flour
  2. 1/4 teaspoon salt
  3. 5 tablespoons (70g) butter, chilled
  4. 2 oz (55g) cream cheese, chilled
  5. 1/4-1/2 cup (60-120ml) of ice water
For the Filling
  1. 1 large zucchini (or 2 smaller ones)
  2. 1 clove of garlic
  3. 1 cup ricotta cheese
  4. 1 tablespoon honey
  5. 1 egg white
  6. 1 tablespoon fresh thyme
  7. 1/2 cup Parmesan
  8. 1/4 cup mozzarella
  9. egg wash (1 egg + 1 teaspoon water)
  1. In a medium bowl place flour and salt then cut in the cold butter and cream cheese until evenly distributed in small chunks.
  2. Mix in 1/4 cup of water until dough begins to come together, add more if needed up to 1/2 cup.
  3. Shape into a disc and place in refrigerator while you prep the filling.
  4. While the dough is sitting, cut zucchini in to thin disc and sprinkle with salt, and let drain for 30 minutes. After that time, gently blot and set aside.
  5. When you're ready to assemble, whisk together ricotta, egg white, garlic, honey, thyme, and cheese and preheat the oven to 400˚F
  6. On a lightly floured surface, roll the pie dough out to a 12-14″ circle and transfer to a baking sheet covered in parchment paper. Spread the ricotta filling evenly over the pie crust, leaving a 2″ border around the edge. Then arrange the zucchini on top of the ricotta filling. Fold over the edges of the crust, pleating as needed to make and even circle.
  7. Combine the egg yolk/water and brush the outer edge of the crust and bake in oven for about 40 minutes until golden.
  1. You can make the dough in a food processor to save time.
  2. And feel free to change around the vegetables and cheese to personal taste.
Mab Made Food

3 Comments Add yours

  1. Pingback: Menu: Greek Nights
  2. Pingback: Menu: Passover

Leave a Reply