Herby Ricotta & Zucchini Galette
A flaky, buttery crust baked with a creamy ricotta with fresh garden herbs and sautéed zucchini for an easy summer dinner recipe! This Herby Ricotta & Zucchini Galette is an easy, fun way to use up the rest of your summer squash.
Ingredients you’ll need:
For the Zucchini Galette:
- 15 oz. Organic Valley Whole MilkRicotta
- ¼ cup Fresh Basil Leaves, chopped
- 2 tbsp. Fresh Chives, chopped
- 1 Pie Crust, store-bought orhomemade (recipe below)
- 2-3 large Zucchini, sliced
- ½ cup Cherry Tomatoes, halved
- Salt & Black Pepper, to taste
For the Homemade Pie Crust:
- 1 ½ cups All Purpose Flour
- ¾ cup Cold Butter, cubed
- 4 tbsp. Ice Cold Water
- 1 tbsp. Sugar
- ½ tsp. Salt
How to Make a Homemade Flaky Pie Crust:
- In a food processor, combine the flour, sugar, and salt. Pulse to mix.
- Add the cubed butter and pulse until crumb-like texture.
- Add the ice-cold water to pulse 2-3 times until the dough is moist.
- Transfer the dough onto plastic wrap to press out into a 1” thick disc.
- Wrap tightly and chill in the fridge for 30 minutes.
How to Make a Zucchini Galette:
- Preheat oven to 425F.
- Sauté the sliced zucchini in olive oil with a little salt for 1-2 minutes on each side to help release any moisture. Remove from heat to cool to room temperature.
- Roll out the chilled pie crust dough to a 12” – 14” circle.
- In a small bowl, combine the ricotta (drain as much liquids as possible prior) and chopped herbs. Spoonevenly on the rolled-out crust, leaving a 2” border along the edges.
- Layer the herby ricotta with the sautéed zucchini and halved cherry tomatoes.
- Gently fold over the edges so it overlaps the tomatoes, then brush the edges with olive oil or an egg wash.
- Bake for 25-30 minutes, until edges are golden brown.
- Enjoy warm garnished with fresh basil!
*The key here is to sauté the zucchini to help remove any excess moisture, which will also allow them to finish caramelizing in the oven while the galette bakes.
Can Summer Galettes be Made in Advance?
Yes, galettes when stored properly can be made 1-2 days in advance and reheat prior to serving. I recommend letting the galette completely cool uncovered at room temperature, then store on a plate in a resealable bag or covered tightly in saran wrap. Reheat on a baking pan with parchment paper at 400F for 10-15 minutes, until crispy again on the edges and warmed through.
Cook with me!
Herby Ricotta & Zucchini Galette
PREP TIME: 20 COOK TIME: 30 TOTAL: 50
INGREDIENTS
Servings: 8-10
For the Zucchini Galette:
- 15 oz. Organic Valley Whole MilkRicotta
- ¼ cup Fresh Basil Leaves, chopped
- 2 tbsp. Fresh Chives, chopped
- 1 Pie Crust, store-bought orhomemade (recipe below)
- 2-3 large Zucchini, sliced
- ½ cup Cherry Tomatoes, halved
- Salt & Black Pepper, to taste
For the Homemade Pie Crust:
- 1 ½ cups All Purpose Flour
- ¾ cup Cold Butter, cubed
- 4 tbsp. Ice Cold Water
- 1 tbsp. Sugar
- ½ tsp. Salt
INSTRUCTIONS
- For the Flaky Pie Crust: In a food processor, combine the flour, sugar, and salt. Pulse to mix. Add the cubed butter and pulse until crumb-like texture. Add the ice-cold water to pulse 2-3 times until the dough is moist.
- Transfer the dough onto plastic wrap to press out into a 1” thick disc. Wrap tightly and chill in the fridge for 30 minutes.
- For the Zucchini Galette: Preheat oven to 425F.
- Sauté the sliced zucchini in olive oil with a little salt for 1-2 minutes on each side to help release any moisture. Remove from heat to cool to room temperature.
- Roll out the chilled pie crust dough to a 12” – 14” circle.
- In a small bowl, combine the ricotta (drain as much liquids as possible prior) and chopped herbs. Spoonevenly on the rolled-out crust, leaving a 2” border along the edges.
- Layer the herby ricotta with the sautéed zucchini and halved cherry tomatoes.
- Gently fold over the edges so it overlaps the tomatoes, then brush the edges with olive oil or an egg wash.
- Bake for 25-30 minutes, until edges are golden brown.
- Enjoy warm garnished with fresh basil!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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