This zucchini galette is a rustic, savory tart filled with creamy ricotta, mozzarella, Parmesan, and tender slices of zucchini all wrapped in a golden, flaky crust. It’s simple to make and packed with flavor—perfect for a light lunch, dinner, or even a weekend brunch.

Zucchini Galette with Ricotta

Why I’ll Love This Recipe

I love how this galette looks like something straight out of a bakery window but comes together so easily in my own kitchen. The creamy cheese filling, the hint of garlic, and the roasted zucchini all work beautifully together. The homemade pastry is buttery and crisp, giving me that satisfying contrast with every bite. It’s light but still comforting—and it’s a great way to use up summer zucchini.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pastry Dough

all‑purpose flour
salt
cold unsalted butter, cubed
sour cream
fresh lemon juice
ice water

Filling

zucchini, sliced into rounds
olive oil
garlic, minced
ricotta cheese
Parmesan cheese
mozzarella cheese
fresh basil, slivered

Egg wash

egg yolk
water

Directions

I start by making the pastry dough: whisking together flour and salt, cutting in cold butter until the mixture is crumbly, then stirring in a mix of sour cream, lemon juice, and ice water until it comes together. I form it into a disc and chill it in the fridge for about an hour.
While the dough chills, I slice the zucchini and lay it out on paper towels, sprinkling with salt to draw out moisture. After about 30 minutes, I pat them dry.
I mix minced garlic into olive oil. Then in a bowl, I stir together the ricotta, Parmesan, mozzarella, and a teaspoon of the garlic oil. I season it with salt and pepper.
Once the dough is ready, I roll it out into a rough circle on a floured surface and transfer it to a baking sheet lined with parchment.
I spread the cheese mixture in the center, leaving a border, then layer the zucchini slices on top. I drizzle the rest of the garlic oil over the top.
I fold the dough edges over the filling, pleating slightly, then brush the crust with an egg wash.
I bake the galette in a preheated oven at 400°F for about 35–40 minutes, until the crust is golden and the cheese is bubbling.
After baking, I let it rest for a few minutes before sprinkling with fresh basil and slicing into wedges.

Servings and timing

This galette makes about 6 servings.
Total time is approximately 2 hours and 25 minutes, including chilling, prep, and baking:

1 hour for chilling the dough
30–45 minutes for prep
35–40 minutes for baking
10 minutes for resting and serving

Variations

I like to substitute yellow squash or heirloom tomatoes for a colorful twist.
Sometimes I mix in a swirl of pesto with the cheese filling for added flavor.
I’ve tried swapping ricotta with goat cheese or mascarpone, which gives the filling a tangier or creamier profile.
Adding caramelized onions or roasted garlic gives it an extra layer of depth.
For a spicier version, I sprinkle red pepper flakes over the zucchini before baking.

storage/reheating

I store any leftover galette in an airtight container in the refrigerator for up to 3 days.
To reheat, I place slices in a preheated oven at 300°F for about 10–15 minutes until warmed through. This keeps the crust crisp. I avoid using the microwave because it makes the crust soggy.

FAQs

Can I use store-bought dough?

Yes, I’ve used store-bought pie crust in a pinch. While it’s not quite as flaky and buttery as homemade, it still works really well.

Do I really need to salt the zucchini first?

Yes, salting and draining the zucchini helps remove excess moisture so the galette doesn’t turn soggy. It’s a simple step that makes a big difference.

Can I make the dough ahead of time?

Absolutely. I often prepare the dough a day in advance and keep it in the fridge. It can also be frozen for up to a month—just thaw it overnight in the fridge before using.

Can I freeze the whole galette?

I don’t recommend freezing the baked galette. The texture of the crust and zucchini can become too soft. It’s best enjoyed fresh or stored in the fridge short-term.

What other vegetables can I use?

I’ve used thinly sliced tomatoes, eggplant, and mushrooms with great results. Just make sure to reduce their moisture before layering them into the galette.

Conclusion

This zucchini galette is one of those recipes that feels special without being fussy. It’s the perfect balance of rustic charm and rich, savory flavor. I keep coming back to it every summer when zucchini is plentiful—and honestly, I never get tired of how satisfying and beautiful it turns out every time.