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Rustic zucchini galette with ricotta cheese and fresh garden zucchini baked in a golden homemade crust.

Rustic Zucchini Galette (Delicious Zucchini Harvest Recipe)

A rustic zucchini galette made with creamy ricotta and tender zucchini, perfect for making the most of summer garden abundance.
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Ingredients
  

  • Pastry
  • 1¼ cups all-purpose flour, or 150g hard white wheat
  • 1/2 tsp salt
  • 8 tbsp cold butter, diced
  • 1/4 cup sour cream
  • 1/4 cup ice water
  • Filling
  • 1 small zucchini, sliced into ⅛-inch rounds
  • 1½ tbsp extra virgin olive oil
  • 1 garlic clove, finely minced
  • 3/4 cup ricotta cheese
  • 1/2 tsp Italian seasoning or oregano
  • 1/2 cup freshly grated Parmesan cheese, divided
  • 1/4 cup shredded mozzarella cheese
  • Salt and pepper to taste
  • 1 tbsp fresh chives, minced
  • Egg Wash
  • 1 egg yolk
  • 1 tsp milk

Method
 

Make the Dough
  1. 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.
Make the Filling
  1. 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.
  2. In a small bowl whisk olive oil and minced garlic; set aside.
  3. 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.
Make the Galette
  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. Bake until the galette is golden brown, about 35–40 minutes.
  5. 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.
  6. 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.