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Zucchini and Ricotta Galette

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A rustic free-form tart featuring creamy ricotta and layers of tender, herb-scented zucchini baked inside a flaky pastry crust—perfect for showcasing summer produce.

Ingredients

Scale
  • 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)

Instructions

  1. Preheat the oven to 200 °C (400 °F) and line a rimmed baking sheet with parchment paper.
  2. Toss the zucchini slices with ½ tsp salt in a colander and let sit for 10 minutes to draw out excess moisture; pat dry with paper towels.
  3. In a bowl combine the ricotta, Parmesan, half of the beaten egg, garlic, thyme, remaining ½ tsp salt, and pepper until smooth.
  4. On a lightly floured surface roll the puff pastry into a roughly 30 cm circle, then transfer it to the prepared baking sheet.
  5. Spread the ricotta mixture evenly over the center of the pastry, leaving a 5 cm border uncovered.
  6. Arrange the zucchini slices over the filling in overlapping concentric circles; drizzle with olive oil.
  7. Fold the exposed pastry edges up and over the filling, pleating as you go. Brush the crust with the remaining beaten egg.
  8. Bake until the crust is deep golden and the zucchini is tender, 35–40 minutes. Let cool for 5 minutes.
  9. Garnish with basil, slice, and serve warm or at room temperature.

Notes

  • For an extra-crisp bottom crust, pre-bake the rolled dough for 5 minutes before adding the filling.
  • Add 1 tsp of lemon zest to the ricotta mixture for a brighter flavor.
  • Swap in yellow summer squash or thin eggplant slices for variety.
  • The galette dough can be formed and refrigerated up to 2 days ahead.

Nutrition

Keywords: zucchini, ricotta, galette, savory tart, summer recipe

Find it online: https://recipesfoodeasy.com/zucchini-and-ricotta-galette/