Zucchini Galette

Zucchini Galette
Print Recipe
This is the most delicious recipe and can be eaten for breakfast, lunch or dinner. Your kids will love making it AND eating it. PS. You can always use store bought dough 😉 These are also great made ahead & individually wrapped for reheating. (or just eat it cold!)
Servings
6 people
Servings
6 people
Zucchini Galette
Print Recipe
This is the most delicious recipe and can be eaten for breakfast, lunch or dinner. Your kids will love making it AND eating it. PS. You can always use store bought dough 😉 These are also great made ahead & individually wrapped for reheating. (or just eat it cold!)
Servings
6 people
Servings
6 people
Ingredients
Dough
Ricotta Filling
Servings: people
Instructions
Dough
  1. Mix salt & water and keep very cold until used
  2. Pulse VERY COLD butter (I actually freeze mine) and flour in food processor until it forms large clumps. If doing by hand, use 2 forks to “cut” the butter into the flour.
  3. Add salt water until dough has formed, but not smooth. The dough should pull off the sides of the food processor & resemble a ball.
  4. Pull from machine onto a floured surface and shape into a ball. Cover with plastic and let rest for 2 hours or overnight.
Ricotta Filling
  1. Mix all ingredients together and season with salt & pepper to taste.
  2. Please note that all ingredients are measured to taste, so feel free to trust your instincts & adjust how you like.
Building Galette
  1. Slice zucchini thinly in circles. (about ¼ inch thick)
  2. Cut Tart Dough into 4 pieces and work with one at a time.
  3. Roll out Tart Dough with flour on your cutting board. (You can do 2 large galettes or multiple small ones)
  4. Smear Ricotta Filling on the bottom of the dough, leaving about an inch of space around all edges
  5. Layer the sliced Zucchini on top of the cheese
  6. Fold up edges of dough onto your zucchini
  7. Bake at 425 degrees for about 30 minutes or until brown
Recipe Notes

Also feel free to use store bought pie dough & jump to just building and eating. No judgement!

Share this Recipe

Leave a Comment