A Zucchini Galette

Zucchini and I have a love hate relationship. I love it, and when summer is in full bloom, I hate it. Not because I dislike the taste, or that I even get tired of eating it, but what starts out as a tiny squash plant blows up into a full fledged machine of a plant. I can't give those puppies away fast enough.

In this mindset of using what you have (and I obviously had zucchini), I went searching for recipes last year, and came across this pizza pie tart concoction. I thought to myself, "hm, I like pizza and tarts, and the Mr. lives for pie-so lets do it!)

I hoe-hum-ingly followed the recipe, and two hours later placed this beautiful masterpiece on the table in front of Mr. and our friend Tim. Five minutes later, it was not only finished, but raved about.

One year later, in the same predicament, I made the aforementioned "wonderfulness", concocting the same results.
Zucchini Galette  
by way of Smitten Kitchen

For the pastry
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 stick of cold unsalted butter, cut into pieces 
1/4 cup creme fraise
2 teaspoons fresh lemon juice
1/4 cup ice water

1 medium zucchini, sliced into 1/4 inch thick rounds
1 tablespoon plus more for drizzling
  2 garlic cloves, minced 
1/2 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella
1 tablespoon slivered basil leaves

Making the dough
Put the flour and salt into a large bowl and cut the butter into the mixture until small pebbles form.

Mix the wet ingredients in another small bowl then slowly pour over the dry mixture and continue to put into the pastry dough.

When large clumps begin to form, form the dough into a ball, wrap in plastic and put into the fridge for about 1 hour.

Making the filling
Lay the sliced zucchini on a towel and sprinkle with salt, this will allow any water to be removed from the squash, and avoid the mushiness that could ensue.

Mix the garlic and olive oil in a small bowl to enable it to macerate.

Mix the remaining ingredients (minus to basil) into another small bowl and season with salt and pepper.

Prepare the Galette
Turn the oven to 400 degrees F.

Roll dough into a twelve inch round and place on a silpat-ed baking sheet.

Spread the ricotta mixture on the dough, and then artistically place the zucchini on top.
drizzle with olive oil & garlic. 

Fold the edges over the zucchini, and egg wash the edges.

Place in the oven for approximately 35 minutes.

Pull out and let sit for a few moments, then sprinkle with basil.


  1. This looks delicious! I see in the first picture what I'm guessing is basil, did you put anything else in the ricotta layer?

    I made a great pizza this spring that this reminds me of - I seasoned some ricotta with a bit of lemon zest, spread that on the dough and then layered it with shaved asparagus and dots of chevre. When it came out of the oven I sprinkled on pea shoots and drizzled it with olive oil and balsamic reduction.

  2. Ahh, hi hi :) ricotta, parm, garlic and olive oil. I just made it again last week, Ill post the recipe this week.... I used homemade ricotta, which I suppose I should post the recipe to that as well. I love the lemon zest idea + asparagus, great combination.