Zucchini Ricotta Galette Recipe
This Zucchini Ricotta Galette is a rustic, savory tart featuring a flaky homemade crust filled with creamy ricotta cheese, fresh herbs, lemon zest, and tender zucchini slices layered over caramelized onion jam. Baked to golden perfection, it offers a delightful balance of flavors and textures, perfect as a light meal or elegant appetizer.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8 servings
- Category: Savory Pie
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
For the Crust
- 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
For the Filling
- 2 large zucchini, thinly sliced
- 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
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the galette.
- Make the Dough: In a food processor, pulse together the all purpose flour and cold cubed butter until the mixture resembles coarse sand with small butter clumps.
- Add Water: Gradually add the ice water, pulsing until the dough is moistened and holds together when squeezed.
- Form Dough Disc: Turn the dough onto a lightly floured surface and gently shape it into a flat disc.
- Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour to firm up.
- Prepare Filling: In a large bowl, mix ricotta cheese with lemon zest, aleppo pepper, chopped parsley and dill, and kosher salt until well combined.
- Roll Out Dough: Unwrap the chilled dough and roll it into a thin 12-inch diameter circle on a lightly floured surface. Transfer it to a parchment-lined baking sheet.
- Assemble Galette: Leave a 2-inch border; spread caramelized onion jam evenly on the dough, then spread the ricotta mixture over the jam. Layer thin zucchini slices on top, slightly overlapping.
- Fold Edges: Fold the edges of the dough up and over the filling to create a rustic border. Brush the crust and zucchini slices with olive oil and sprinkle with a pinch of salt.
- Bake: Bake the galette in the preheated oven for 40 minutes until the crust is golden brown and the zucchini is tender. Let cool slightly before serving.
Notes
- Make sure zucchini slices are thin to ensure even cooking and tenderness.
- The dough must be chilled well to achieve a flaky crust.
- Caramelized onion jam adds a sweet depth that complements the savory ricotta and zucchini.
- Fresh herbs can be varied; thyme or basil can be used as alternatives.
- Serve warm or at room temperature for best texture and flavor.
Find it online: https://recipeplenty.com/zucchini-ricotta-galette-recipe/
