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Zucchini Ricotta Galette Recipe

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4.2 from 50 reviews

This Zucchini Ricotta Galette is a rustic, savory tart combining a tender, flaky homemade crust with a creamy ricotta and herb filling, topped with thinly sliced zucchini and caramelized onion jam. Perfect as a light lunch or elegant appetizer, its balance of fresh herbs, tangy lemon zest, and the subtle heat from aleppo pepper delivers bright, complex flavors baked to golden perfection.

  • Total Time: 2 hours 10 minutes
  • Yield: 8 servings

Ingredients

Dough

  • 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

Filling and Topping

  • 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

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking the galette.
  2. Make Dough Base: In a food processor, pulse together the all purpose flour and cubed cold butter until the mixture resembles coarse sand with some pea-sized butter clumps for flakiness.
  3. Add Ice Water: Gradually add 3 to 4 tablespoons of ice water to the mixture, pulsing until the dough just comes together and holds when squeezed.
  4. Form Dough Disk: Turn the dough onto a lightly floured surface and gently bring it together into a flat disc shape, taking care not to overwork it which can toughen the crust.
  5. Chill Dough: Wrap the dough disc tightly in plastic wrap and refrigerate for at least one hour to relax the gluten and chill the butter.
  6. Prepare Filling: In a large bowl, combine ricotta cheese, chopped parsley, dill, lemon zest, aleppo pepper, and kosher salt, mixing well to create a flavorful creamy filling.
  7. Roll Out Dough: Remove the chilled dough, unwrap and place on a lightly floured surface; roll it out into a thin circle approximately 12 inches in diameter, transferring carefully to a parchment-lined baking sheet.
  8. Assemble Galette: Spread caramelized onion jam over the dough, leaving a 2-inch border. Then evenly spread the ricotta-herb mixture. Arrange thin slices of zucchini on top, overlapping as needed to cover the filling.
  9. Fold Edges: Fold the exposed dough edges inward over part of the zucchini filling to create a rustic crust. Brush the crust with extra virgin olive oil and drizzle some on the zucchini, then sprinkle with a pinch of salt.
  10. Bake: Bake in the preheated oven for about 40 minutes, or until the crust is golden brown and the filling is set. Remove and allow to cool slightly before slicing and serving.

Notes

  • Use ice water to keep the butter cold for a flakier crust.
  • Chilling the dough is key to prevent shrinking and makes rolling easier.
  • Thinly slicing zucchini helps it cook through evenly without sogginess.
  • Caramelized onion jam adds a delicious sweet-savory layer that complements the tangy ricotta.
  • This galette is best enjoyed warm or at room temperature.
  • You can substitute aleppo pepper with mild chili flakes or smoked paprika for a different flavor profile.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Savory Tart
  • Method: Baking
  • Cuisine: American, Mediterranean-inspired
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/zucchini-ricotta-galette-recipe/