This zucchini galette is a beautiful, savory tart with a rustic charm. I layer a creamy ricotta cheese filling over a flaky, golden crust and top it with thin slices of zucchini brushed in garlic-infused olive oil. It’s simple yet elegant and makes a perfect seasonal dish for any occasion.

Zucchini Galette with Ricotta

Why You’ll Love This Recipe

I love how effortlessly this galette comes together while still delivering big on flavor. The crust is tender and buttery, the cheese filling adds a creamy richness, and the zucchini brings freshness with just a touch of char from the oven. It’s a relaxed, unfussy bake that’s just as good warm as it is at room temperature.

Ingredients

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

All-purpose flour
Unsalted butter
Sour cream
Ice water
Lemon juice
Ricotta cheese
Parmesan cheese
Mozzarella cheese
Olive oil
Garlic
Zucchini
Egg yolk
Salt
Black pepper

Directions

I prepare the crust by cutting cold butter into flour until it resembles coarse crumbs, then stir in sour cream, lemon juice, and ice water. I knead it just enough to bring it together, form it into a disk, and chill it for about an hour.
While the dough chills, I slice the zucchini thinly, lay the slices out, and sprinkle them with salt to draw out moisture. After about 30 minutes, I blot them dry with paper towels.
I make the cheese filling by mixing ricotta with grated Parmesan, shredded mozzarella, a bit of garlic-infused olive oil, salt, and pepper.
I roll the dough into a 12-inch circle on a floured surface and transfer it to a parchment-lined baking sheet.
I spread the cheese filling over the center of the dough, leaving a border of about 2 inches.
I arrange the zucchini slices on top of the cheese in overlapping circles and drizzle them with more garlic olive oil.
I fold the edges of the dough over the filling, pleating as I go.
I brush the crust with a mixture of egg yolk and water for a golden finish.
I bake the galette in a preheated 400°F oven for 35 to 45 minutes, until the crust is golden and the zucchini is tender and lightly browned.

Servings and timing

This recipe makes 6 servings. The prep time is about 1 hour and 15 minutes (including dough chilling), and the bake time is 35 to 45 minutes, so the total time comes to around 1 hour and 45 minutes.

Variations

I sometimes swap mozzarella for goat cheese for a tangier flavor.
I like to add lemon zest or fresh herbs like thyme or basil to the cheese mixture.
I can use yellow squash along with zucchini for a pop of color.
If I’m short on time, I use store-bought pie dough, though homemade has a richer flavor.

storage/reheating

I store leftover galette in an airtight container in the refrigerator for up to 3 days. To reheat, I warm slices in a 350°F oven for about 10 to 15 minutes until heated through. The crust crisps back up nicely. I can also freeze the unbaked dough for up to 3 months—just thaw it in the fridge overnight before using.

FAQs

Can I use store-bought pie dough?

Yes, I can use store-bought dough if I’m in a hurry. It saves time and still tastes great, though I find homemade crust has a better texture and flavor.

Do I need to squeeze the zucchini?

I don’t need to squeeze it, but I do salt the slices and blot them dry. This removes excess moisture so the crust stays crisp.

What cheese substitutes work well?

I’ve used goat cheese instead of mozzarella for a sharper flavor, or added cream cheese for extra richness. The blend is flexible based on what I have.

Can I make this ahead?

Yes, I can prepare the dough in advance and store it in the fridge or freezer. I can also assemble the galette a few hours ahead of baking and keep it chilled until ready to go in the oven.

How should I serve it?

I like to serve it warm, but it’s also delicious at room temperature. It pairs well with a simple green salad or a glass of white wine.

Conclusion

This zucchini galette is a favorite in my kitchen for good reason. It’s easy, adaptable, and full of flavor. Whether I’m making it for a casual lunch or a weekend gathering, it always impresses without the stress. I enjoy the balance of crisp crust, creamy cheese, and tender zucchini in every bite.