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Zucchini galette on parchment with a wedge cut out showing a golden crust and a knife to the side.
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Savory Zucchini Galette

This savory flavored zucchini galette is packed with seasonal zucchini on a bed of ricotta. It's great to make for a late summer lunch, or to pack up for a picnic.
Prep Time1 hour
Cook Time45 minutes
Chilling30 minutes
Total Time2 hours 15 minutes
Course: Lunch, Main Course
Cuisine: British, French
Diet: Vegetarian
Servings: 8 slices
Calories: 284kcal
Author: Sasha Hooper

Ingredients

For the crust

For the filling

Instructions

To make the pastry

  • Place the flour, polenta, salt, chipotle chilli flakes and oregano into your food processor and pulse briefly to mix. Add the butter to the processor and pulse until the butter resembles small peas in the flour.
    1 ¼ cup all purpose flour, ½ cup polenta/cornmeal, ½ teaspoon kosher salt, 1 teaspoon chipotle chilli flakes, ½ teaspoon dried oregano, ½ cup cold unsalted butter
  • Pour in 4 tablespoons of ice cold water and continue to pulse until a ball of dough forms, adding a little more water if necessary. Tip the dough out onto a floured surface and pat gently to form a disc. Wrap in cling film and refrigerate for 30 minutes.
    4 tablespoons ice cold water

To make the filling

  • In a small bowl, mix together the ricotta, fresh oregano, garlic and oil until well combined. Season with salt and pepper.
    1 cup ricotta, 1 tablespoon fresh oregano leaves, 1 clove garlic, 1 teaspoon extra virgin olive oil, ¾ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper

Preparing the zucchini

  • Once you have sliced your zucchini to ⅛ inch thick you'll need to season both sides with kosher salt and place between some kitchen paper for 10 minutes to express any excess moisture. They will then be ready to use.

To assemble and bake

  • Preheat the oven to 180°C/350°F (fan) or hotter for conventional (190°C/375°F). Once the dough has chilled, remove from the fridge and roll out on a floured surface so that it's about ⅛" thick and 11 inches in diameter. Transfer the rolled out dough to a baking tray lined with parchment paper.
  • Spread the ricotta mixture over the crust, leaving a border a couple of inches wide around the edges. Lay the zucchini slices on top and brush with a little oil and sprinkle with salt and pepper. Fold the edges of the dough over the filling. Brush the edges of the dough with the beaten egg and place in the fridge for 15-20 minutes to rest before baking.
    1 egg, 2 small zucchini
  • Sprinkle the egg coated edges with flaky salt and bake for 45 minutes or until golden brown. Allow to cool a little before slicing.
    flaky salt for sprinkling

Notes

  • The galette will store in the fridge for 3 days until the pastry will start to get more stale. You can freeze it if you would like to keep it for longer.
  • If you are sensitive to spice, reduce the chipotle chilli flakes to ½ teaspoon.
  • Crust recipe slightly adapted from Half Baked Harvest.

Nutrition

Serving: 8Slices | Calories: 284kcal | Carbohydrates: 26g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 411mg | Potassium: 172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 691IU | Vitamin C: 5mg | Calcium: 93mg | Iron: 2mg