Name: Zucchini and Ricotta Galette
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 1 sheet puff pastry (≈ 250 g), thawed; 2 medium zucchini (≈ 450 g), thinly sliced; 1 tsp kosher salt, divided; 1 cup (250 g) ricotta cheese, drained if watery; 1⁄3 cup (30 g) freshly grated Parmesan cheese; 1 large egg, lightly beaten (half for filling, half for egg wash); 1 Tbsp extra-virgin olive oil; 1 small garlic clove, minced; 2 tsp fresh thyme leaves (or ½ tsp dried thyme); ¼ tsp freshly ground black pepper; 1 Tbsp chopped fresh basil, for garnish (optional)

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Why You’ll Love This Recipe

Seasonal showcase. Turns a surplus of summer zucchini into the star of the table.
Effortless elegance. Rustic shaping means no special pan—and no perfect crimping—required.
Make-ahead friendly. The dough rests happily in the refrigerator, so you can assemble and bake when convenient.
Crowd-pleasing flavor. Creamy ricotta, Parmesan, and mozzarella lend richness that balances the light vegetables.
Versatile serving. Delicious warm, room-temperature, or chilled—ideal for brunch buffets or picnics.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Unsalted butter (cold, diced)
Kosher salt
Sour cream (or plain yogurt/ricotta)
Fresh lemon juice
Ice-cold water
Zucchini (about 1 lb / 455 g)
Olive oil
Garlic clove, minced
Ricotta cheese
Grated Parmesan cheese
Shredded mozzarella
Freshly ground black pepper
Egg yolk + water (for glaze)
Fresh basil leaves, torn

directions

Prepare the pastry (10 min active). Whisk flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in sour cream, lemon juice, and water just until large clumps form. Press into a disk, wrap, and chill 1–2 hours.
Drain the zucchini (5 min active, 30 min rest). Slice zucchini into 6 mm rounds. Lay on paper towels, sprinkle lightly with salt, and let stand 30 minutes. Pat dry.
Make the filling (5 min). Combine ricotta, Parmesan, mozzarella, half of the garlicky olive oil, and a pinch each of salt and pepper.
Roll and fill (10 min). Heat oven to 200 °C / 400 °F. Roll chilled dough to a 30 cm circle and transfer to a parchment-lined sheet. Spread cheese mixture over dough, leaving a 5 cm border. Arrange zucchini concentrically on top; drizzle with remaining garlic oil and season with pepper.
Fold and glaze (3 min). Pleat the edge of dough over filling. Brush crust with egg wash.
Bake (35–40 min). Bake until crust is deep golden and cheese is puffed. Cool 5 minutes; scatter basil before slicing and serving.

Servings and timing

Yield	Prep (active)	Chill/Idle	Bake	Total*
6–8 slices	30–40 min	2 hrs	35–40 min	≈ 2 hrs 45 min

*Total time includes recommended dough rest for optimum flakiness.

Variations

Tomato–Zucchini: Alternate zucchini rounds with seeded tomato slices; blot tomatoes well to avoid excess moisture.
Goat-Cheese Twist: Replace half the ricotta with fresh chèvre for tangier depth.
Whole-Wheat Crust: Substitute up to 40 % whole-wheat flour; add 1 Tbsp extra water if needed.
Herbed Ricotta: Stir chopped fresh mint, dill, or chives into the cheese base.
Gluten-Free Option: Use a cup-for-cup gluten-free flour blend plus ¼ tsp xanthan gum in the crust.

storage/reheating

Refrigerator: Cool completely, then refrigerate slices in an airtight container up to 3 days.
Freezer: Wrap wedges individually; freeze up to 1 month. Thaw overnight in the refrigerator.
Reheat: Warm on a parchment-lined tray at 180 °C / 350 °F for 10–12 minutes (15 minutes if frozen) until the crust recrisps. Avoid microwaving, which softens pastry.

FAQs

How far ahead can I make the dough?

The pastry can rest refrigerated up to 24 hours or be frozen for one month; thaw overnight before rolling.

Do I really need to salt and drain the zucchini?

Yes. Salting extracts excess moisture, preventing a soggy crust and concentrating flavor.

Can I substitute yellow squash?

Absolutely; slice to the same thickness and proceed with the recipe.

How thin should the zucchini be?

Aim for ¼-inch (6 mm) rounds—thick enough to retain texture yet cook through during baking.

Is parchment paper essential?

While not mandatory, parchment simplifies transferring and ensures the galette releases cleanly.

What cheese can replace mozzarella?

Low-moisture provolone or fontina offer similar melt and mildness.

How do I keep the crust flaky?

Work quickly with very cold butter and avoid over-hydrating or over-working the dough.

Can this be served cold?

Yes. The galette tastes pleasant at room temperature or chilled, making it picnic-friendly.

How do I prevent cracking when folding?

If the dough feels stiff, let it stand 5 minutes to soften slightly before pleating.

Is an egg wash necessary?

It guarantees a glossy, deeply golden crust and adds a whisper of extra crunch, but the tart will bake safely without it.

Conclusion

A Zucchini and Ricotta Galette marries rustic appearance with refined flavor, delivering a flaky, buttery crust, creamy lemon-scented cheese, and delicate summer squash in every slice. Whether served as a light main course, an appetizer, or the centerpiece of a brunch spread, this versatile tart promises to become a seasonal staple—simple to craft, impressive to serve, and unforgettable to taste.