Name: Zucchini Ricotta Galette Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 1 1/4 cup all purpose flour; 1/4 tsp kosher salt; 1 stick cold unsalted butter, cubed (8 tbsp); 3-4 tbsp ice water; 2 large zucchini; 1/4 cup loosely packed fresh parsley, chopped; 1/4 cup loosely packed fresh dill, chopped; 1 tsp lemon zest; 1/2 tsp aleppo pepper; 1 tsp kosher salt; 1/2 cup caramelized onion jam; 3/4 cup ricotta cheese; 1 tbsp extra virgin olive oil

Jump to Recipe· 4.2 from 50 reviews

If you’re searching for a delightful way to celebrate the humble summer squash, this Zucchini Ricotta Galette Recipe is an absolute game-changer. It combines a flaky, buttery crust with a luscious ricotta filling, fresh herbs, and tender zucchini slices for a dish that’s both rustic and elegant. The subtle tang from lemon zest and a hint of Aleppo pepper add a surprising brightness that wakes up your taste buds. Trust me, this galette quickly becomes a favorite because it’s fresh, colorful, and comforting all at once.

Ingredients You’ll Need

The image shows several clear glass bowls and a white paper with cubes of yellow butter on a wooden surface, all arranged neatly. From top left to bottom right, there is a small bowl with red and dark red flakes labeled Aleppo next to a small bowl of white salt; a medium bowl filled with clear cold water; a small bowl with yellow lemon zest; a large bowl filled with white ricotta cheese; a small black round container of caramelized onion jam with a red label. Below these, there is a medium bowl with finely chopped green herbs, a large bowl filled with white flour, and a large bowl with thinly sliced green zucchini with pale centers. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Zucchini Ricotta Galette Recipe plays a crucial role in creating its beautiful texture, fresh flavor, and inviting color. The simplicity of these staples makes the dish feel accessible while still special enough to impress guests.

All purpose flour: The base of our tender, flaky crust that holds everything together beautifully.

Kosher salt: Enhances every layer of flavor without overwhelming the delicate ingredients.
Cold unsalted butter: Cubed and cold to help create those delightful buttery pockets in the crust.
Ice water: Just enough to bring the dough together without making it tough.

Large zucchini: Thinly sliced for a fresh, vibrant topping that bakes perfectly tender.
Fresh parsley and dill: Chopped herbs that add a bright, aromatic lift to the ricotta filling.
Lemon zest: A zingy hint that cuts through the richness for balanced flavor.

Aleppo pepper: Adds a subtle, smoky warmth that makes this galette uniquely memorable.
Caramelized onion jam: Sweet and savory spread that forms a luscious base layer beneath the cheese.
Ricotta cheese: Creamy and mild, it creates a smooth texture and rich flavor inside the galette.

Extra virgin olive oil: Brushing the crust and drizzling on top enhances browning and adds a fruity note.

How to Make Zucchini Ricotta Galette Recipe

Step 1: Prepare the Dough

Start by preheating your oven to 400°F—this will ensure it’s ready when your galette is assembled. In a food processor, pulse together the flour and cold butter until the mixture looks like coarse sand, with little clumps of butter still visible. Adding cold cubed butter is key because it creates a flaky texture once baked. Next, add ice water a tablespoon at a time, pulsing just until the dough begins to stick together when squeezed. Avoid overworking it so your crust stays tender.

Step 2: Chill the Dough

Once the dough forms, turn it out onto a lightly floured surface and gently tuck it into a flat disc shape. Wrapping it tightly in plastic wrap and refrigerating for at least an hour lets the gluten relax and keeps the butter cold, which are both essential for a flaky crust that holds its shape but melts in your mouth.

Step 3: Make the Ricotta Filling

While the dough chills, take a large bowl and combine ricotta cheese with fresh chopped parsley, dill, lemon zest, Aleppo pepper, and kosher salt. This mixture is the creamy, herbaceous heart of the galette that perfectly complements the sweetness from the caramelized onion jam and the fresh zucchini slices.

Step 4: Roll Out the Dough

Roll the chilled dough out onto a floured surface into a circle at least 12 inches in diameter. Don’t stress about perfect circles—the rustic shape adds charm and personality. Transfer the dough carefully to a parchment-lined baking sheet so it’s ready for layering.

Step 5: Assemble the Galette

Leaving about a 2-inch border, spread a generous layer of caramelized onion jam over the dough. This jam adds a deep, sweet contrast that pairs so well with the savory elements. Next, dollop and spread the ricotta filling evenly on top of the jam, and then arrange the thin zucchini slices in overlapping rows. Folding the dough edges up over the filling creates that classic galette look while keeping everything contained.

Step 6: Add Final Touches and Bake

Brush the crust edges with extra virgin olive oil to encourage beautiful browning and crispiness. Drizzle a bit more olive oil over the zucchini and sprinkle a pinch of salt on top to enhance every flavor dimension. Bake your creation for about 40 minutes until the crust is a golden brown and the zucchini is tender but not mushy. Your kitchen will smell incredible at this point—get ready to impress!

How to Serve Zucchini Ricotta Galette Recipe

A round galette with a thick, golden-brown crust folded over the edges, showing a filling of thin green zucchini slices layered in the center, mixed with a white creamy spread visible between the zucchini layers, sprinkled with small green herbs; three slices are cut but still placed in a circle, one slice is held by a fork on the upper right; the galette sits on light parchment paper over a white marbled surface with crumbs scattered around. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like extra dill or parsley sprinkled on top just before serving add a pop of color and freshness. A squeeze of lemon juice or a drizzle of high-quality olive oil can brighten each bite and take the galette’s flavor up a notch.

Side Dishes

This galette pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette to complement the rich ricotta. For a heartier meal, serve alongside roasted chicken or grilled fish, letting the galette’s herbaceous notes shine alongside simple proteins.

Creative Ways to Present

For brunch or a casual appetizer, cut the galette into wedges and arrange on a wooden board alongside olives and crusty bread. You can also top individual slices with a dollop of chili oil or place microgreens on top for a sophisticated touch that dazzles any crowd.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover galette tightly with plastic wrap or place it in an airtight container, then refrigerate. It stays fresh and delicious for up to three days and the flavors actually deepen as it rests.

Freezing

If you want to keep some for later, freeze the fully baked galette by wrapping it well in foil and plastic wrap, then placing it in a freezer bag. It will maintain its flavor and texture for up to two months—perfect for a surprise treat on a busy day.

Reheating

Reheat slices at 350°F in the oven for about 10-12 minutes, uncovered, to bring back the crust’s crispness and warm the filling without making it soggy. Avoid microwaving if you want to preserve the delightful texture that makes this recipe so special.

FAQs

Can I use other types of cheese instead of ricotta?

Absolutely! While ricotta gives a creamy mild flavor, you could swap it with goat cheese or cream cheese for a tangier taste. Just be sure to adjust the seasoning accordingly.

How thin should I slice the zucchini?

Thin slices about 1/8 inch thick work best because they cook evenly and become tender without releasing too much moisture that could sog the crust.

Is it possible to make the crust without a food processor?

Yes! You can use a pastry cutter or two forks to cut the butter into the flour, or use your fingers to gently rub it in until you get a coarse texture. Just be sure to work quickly so the butter stays cold.

Can I prepare the dough and filling a day in advance?

Definitely. Dough can chill in the fridge for up to 24 hours, and the filling mixture can be made and stored in an airtight container. This makes assembling the galette a breeze when you’re ready to bake.

What if I don’t have Aleppo pepper?

You can substitute with a mild chili powder or smoked paprika if you want a similar warm, slightly spicy note, but Aleppo pepper is unique and adds a wonderful touch if you can find it.

Final Thoughts

This Zucchini Ricotta Galette Recipe is hands down one of those dishes you’ll want to keep coming back to, no matter the season. Its blend of textures and flavors feels both comforting and fresh, making it perfect for any occasion, from casual family dinners to elegant gatherings. Give it a try—you won’t regret bringing this beautiful, savory galette to your table!