Zucchini Ricotta Galette
Zucchini Ricotta Galette is a delightful blend of flaky crust, creamy ricotta, and tender zucchini, making it a perfect dish for summer gatherings. This rustic yet elegant galette is not only visually stunning but also easy to prepare, ideal for brunch or as an impressive appetizer. Serve it warm or at room temperature for a tasty treat that leaves everyone asking for seconds.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 3–4 tablespoons ice water
- 2 medium zucchinis, thinly sliced
- 1 cup ricotta cheese
- 1 large egg
- Salt and pepper to taste
- 2 tablespoons fresh herbs (thyme or basil)
Instructions
- Prepare the Dough: In a mixing bowl, combine flour and salt. Cut in cold butter until crumbly. Gradually add ice water until dough forms. Wrap in plastic wrap and chill for at least 30 minutes.
- Roll Out Dough: On a floured surface, roll chilled dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
- Prepare Zucchini Filling: Sprinkle zucchini slices with salt; let sit for 10 minutes to release moisture, then pat dry.
- Mix Ricotta Filling: In a bowl, combine ricotta, egg, herbs, salt, and pepper until smooth.
- Assemble the Galette: Spread the ricotta mixture in the center of the dough, leaving a 2-inch border. Layer zucchini slices over ricotta and fold edges of dough over filling.
- Bake: Preheat oven to 400°F (200°C). Brush crust with an egg wash if desired and bake for 30-35 minutes until golden brown.
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 210
- Sugar: 2g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg