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

AuthorMabDifficultyIntermediate

Yields6 Servings
Prep Time25 minsCook Time45 minsTotal Time1 hr 10 mins

Ingredients
Dough
 185 g flour
 70 g butter
 ¼ tsp salt
 55 g cream cheese
 75 ml ice water
Filling
 1 zucchini, sliced
 1 clove garlic, minced
 1 cup ricotta cheese
 1 tbsp honey
 1 egg
 ½ cup mozzerella
 ¼ cup parmesan
 oregano, dill, and thyme

Directions
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

Bake about 40-50 minutes until golden.

Ingredients

Ingredients
Dough
 185 g flour
 70 g butter
 ¼ tsp salt
 55 g cream cheese
 75 ml ice water
Filling
 1 zucchini, sliced
 1 clove garlic, minced
 1 cup ricotta cheese
 1 tbsp honey
 1 egg
 ½ cup mozzerella
 ¼ cup parmesan
 oregano, dill, and thyme

Directions

Directions
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

Bake about 40-50 minutes until golden.

Zucchini Galette

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