Rustic Zucchini Ricotta Galette

Rustic zucchini ricotta galette with golden flaky crust, layered zucchini slices, and fresh herbs on a white marble surface, photographed in bright daylight. — Rustic Zucchini Ricotta Galette – a golden buttery crust filled with creamy ricotta and tender zucchini, topped with fresh basil and rosemary.

Rustic Zucchini Ricotta Galette is the kind of recipe that brings together elegance and ease in one golden-baked dish. With its flaky, buttery crust and creamy ricotta base layered with tender zucchini, this savory galette feels both comforting and sophisticated. Perfect for a summer dinner, brunch, or even a casual lunch, it celebrates fresh garden flavors in the most delicious way.

What makes this galette special is the balance of textures. The crisp edges of pastry contrast beautifully with the smooth ricotta filling, while the zucchini, drizzled with olive oil and sprinkled with sea salt flakes, bakes into a tender, flavorful topping. Even better, it looks stunning on the table, making it an ideal dish to impress family or friends without much fuss.

Interestingly, the galette originated in France as a rustic alternative to traditional tarts. The beauty lies in its imperfection—the folded crust and simple filling create charm. This zucchini ricotta version highlights seasonal produce while staying true to that timeless, rustic appeal.

Recipe Yield: 6 servings

INGREDIENTS

2 medium zucchini, thinly sliced
1 ¼ cup all-purpose flour
1 cup ricotta cheese
½ cup grated parmesan cheese
1 large egg, lightly beaten
2 tbsp fresh basil, chopped
1 tbsp fresh thyme leaves
1 clove garlic, minced
½ cup unsalted butter, cold and cubed
3 tbsp ice water
½ tsp salt
½ tsp black pepper
1 tbsp olive oil
1 tsp sea salt flakes

INSTRUCTIONS

1. Prepare the dough:
In a bowl, whisk flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water gradually and mix until dough comes together. Form into a disk, wrap, and chill for 30 minutes.

2. Make the ricotta filling:
In a mixing bowl, combine ricotta, parmesan, half the egg, basil, thyme, garlic, and black pepper. Stir until smooth and set aside.

3. Preheat and roll:
Preheat oven to 400°F (200°C). On a floured surface, roll chilled dough into a 12-inch circle. Transfer to parchment-lined baking sheet.

4. Assemble the galette:
Spread ricotta mixture evenly over the dough, leaving a 2-inch border. Arrange zucchini slices in overlapping layers on top. Drizzle with olive oil and sprinkle with sea salt flakes.

5. Fold and finish:
Gently fold edges of dough over the zucchini, pleating as needed. Brush crust with remaining beaten egg.

6. Bake and serve:
Bake 35–40 minutes until crust is golden and zucchini is tender. Cool slightly before slicing. Serve warm or at room temperature.

HELPFUL TIPS TO PERFECT THIS RECIPE

Chill the dough well: Cold butter creates a flaky, crisp galette crust, so don’t skip the chilling step.
Slice zucchini thinly: Thin, even slices ensure zucchini cooks fully and layers beautifully in the galette.
Herb boost: Fresh basil and thyme brighten the ricotta filling, but you can add rosemary or oregano for more depth.

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