It’s impossible to think of zucchini galette without also thinking about how every summer there comes a point when the zucchini plants stop politely producing, and begin making demands. In fact, somewhere in my camera roll I have a photo of a truck at the local food co-op whose bed was absolutely filled with zucchini and summer squash. A green and yellow cornucopias that couldn’t be pawned off on even the most kind-hearted cook if they tried.
One day there are a few zucchini tucked beneath the leaves. The next, the kitchen counter is overflowing and everyone is wondering what to do with the harvest. Enter, Rustic Zucchini Galette. Tender, flaky pastry wrapped around thinly sliced zucchini, herbs, and a variety of cheese.
Why You'll Love Zucchini Galette
- A delicious way to use garden zucchini
- Perfect for summer lunches or light suppers
- Made with simple garden and pantry ingredients
- Easy to prepare ahead
- Beautiful enough for guests but simple enough for everyday meals
- Tastes wonderful warm or at room temperature
Notes From My Kitchen
This recipe has long been one of my favorite summer meals.
After cooling to room temperature, it travels beautifully and makes a wonderful addition to picnics, outdoor concerts, and summer gatherings. Pair it with fresh berries and a glass Homemade Strawberry Soda, and you have a simple meal that feels like the very best of summer.
Can I give you a little tip for making flaky dough? Don’t over work it. I do like to use a food processor for all of my pie crusts (essentially what this is), but I’m mindful to mix only until combined, so the pastry does not toughen. You want to see flakes of butter in the dough.
Freshly Milled Flour Notes
- This recipe has been tested using both all-purpose flour and freshly milled hard white wheat. The photos in this post use hard white, hence it being a little more golden.
- If using freshly milled flour, use 150g hard white wheat berries, and proceed as normal with the instructions.
- Freshly milled dough absorbs moisture differently than all-purpose, but no adjustments need to be made to accommodate that for this recipe, due to the dough’s resting time in the refrigerator.
Zucchini Galette Tips
How do I slice zucchini thin and uniform?
Using a tool such as a mandolin will ensure slices are perfectly thin and uniform.
Can I make zucchini galette ahead of time?
Yes. This galette tastes wonderful warm, but it is equally delicious at room temperature, making it ideal for entertaining.
Why salt the zucchini first?
Salting draws out excess moisture so the galette does not become soggy.
Can I use yellow summer squash?
Absolutely. Yellow squash can be substituted for some or all of the zucchini.
Do I need a food processor for the crust?
No. A pastry cutter can be used instead, though a food processor makes quick work of the dough.
While zucchini bread, zucchini fritters, and zucchini relish rightly get most of the attention, this rustic zucchini galette has become one of my favorite ways to enjoy garden zucchini. Thin slices of zucchini are layered over a creamy ricotta filling, tucked inside a buttery homemade crust, and baked until golden brown.
It feels a little special, but it’s surprisingly simple to make. Served warm from the oven or at room temperature on the porch, it’s the sort of meal that reminds me why summer cooking is so enjoyable.
Here at North Ridge Farm, spring and early summer have been mostly cool, rainy, and incredibly slow. I am grateful for Vermont farmers that grow certain crops in high tunnels; they are the reason I am able to share this recipe with you in June. By the time mine are ready, I fear most of you will have moved on from zucchini.
I will be the first to admit this recipe won’t put a dent in your bumper harvest, but if you’re looking for a zucchini idea that goes beyond the usual quick breads and casseroles, this zucchini galette might become a new favorite.
Rustic Zucchini Galette (Delicious Zucchini Harvest Recipe)
Ingredients
Method
- In a food processor, pulse flour, salt, butter, and sour cream until just combined. Pulse in ice water. Form dough into a disc, cover or wrap and refrigerate for 1 hour.
- Spread zucchini out over layers of paper or linen towels. Sprinkle with 1/2 tsp salt and let sit for 30 minutes to release moisture. Blot zucchini dry with clean towels before proceeding.
- In a small bowl whisk olive oil and minced garlic; set aside.
- In a separate bowl, mix ricotta, 1/4 cup Parmesan, mozzarella, Italian seasoning, and 1 tsp garlic olive oil. Season with salt and pepper to taste.
- Preheat oven to 400°F.
- On a floured surface, roll the dough into a 12-inch circle. Transfer to a parchment-lined baking sheet. Spread ricotta mixture across the center of the dough, leaving a 2-inch border.
- Arrange zucchini on top of the ricotta. Drizzle remaining garlic oil over the zucchini. Fold the border over the filling, leaving the center open. Brush the crust with egg yolk glaze.
- Bake until the galette is golden brown, about 35–40 minutes.
- Remove from the oven and sprinkle with the remaining 1/4 cup Parmesan and fresh chives. Let rest for 5 minutes before transferring to a serving platter or cutting board.
- Cut into wedges and serve warm or at room temperature.
Notes
- This recipe has been tested using both all-purpose flour and freshly milled hard white wheat.
- The photos in this post used hard white, hence it being a little more golden.
If using freshly milled flour, use 150g hard white wheat berries, and proceed as normal with the instructions. - Freshly milled dough absorbs moisture differently than all-purpose, but no adjustments need to be made to accommodate that, due to the dough’s resting time in the refrigerator.