This savory zucchini galette combines creamy ricotta, grated Parmesan, and fresh thyme on a flaky crust. It’s a deliciously simple way to enjoy summer’s bountiful zucchini harvest!
![Savory zucchini tart with ricotta, lemon and thyme.](https://littleferrarokitchen.com/wp-content/uploads/2024/07/savory-zucchini-tart.jpg)
About This Recipe
This savory zucchini galette is a simple and rustic tart that's the perfect use for summer's abundant zucchini harvest. The savory galette features a creamy layer of ricotta and grated Parmesan cheese, all encased in a light and flaky crust.
The addition of fresh thyme and lemon zest brightens all the flavors, making this a delightful combination of savory, creamy, and zesty. This would be delicious served alongside a crisp arugula pear salad.
📋 Ingredients
- Flour: Use all-purpose flour or an all-purpose gluten free flour blend.
- Unsalted Butter: Keep the butter as cold as possible, which will ensure a flaky crust.
- Sour Cream: Sour cream gives the dough a tender bite. If sour cream isn't available, substitute with yogurt.
- Ricotta Cheese: If your ricotta is a bit watery, line a sieve with cheesecloth and let the ricotta drain, removing excess moisture.
- Parmesan Cheese: This gives the ricotta mixture a delicious salty and nutty flavor. You can also use Pecorino romano.
- Zucchini: Use a mandoline to slice ¼ inch, thin uniform slices.
- Thyme: Remove the leaves from the stem and give them a rough chop. You can also use dried thyme or fresh rosemary or basil.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Cheese: Substitute Pecorino Romano in place of Parmesan for a sharper taste.
- Herbs: Swap fresh thyme with rosemary, basil, or oregano to change up the herbal notes.
- Zucchini: Try using yellow squash or a mix of summer vegetables like tomatoes and eggplant for a colorful variation, similar to this eggplant and zucchini pizza.
⏲️ How to Make Savory Zucchini Galette
Step 1. To a food processor, add the flour, salt and butter and pulse until it looks like small peas. Then add the liquid mixture and pulse until dough forms.
Step 2. Turn the dough onto a floured surface and form into a smooth ball, wrap in plastic wrap and refrigerate for at least 30 minutes.
Step 3. Roll out the dough to a 13 inch circle and transfer it to a lined baking sheet.
Step 4. Spread the ricotta mixture onto the dough, leaving a border.
Step 5. Layer the sliced zucchini on top of the ricotta layer.
Step 6. Fold the edges of the dough over, and brush everything with olive oil. Top the zucchini with grated parmesan cheese and fresh thyme. Bake at 400 degrees Fahrenheit for 45-50 minutes until crust is golden brown.
📍 Recipe Tips
- Chill the Dough: Make sure to refrigerate the dough for at least 30 minutes. This helps the butter firm up, resulting in a flakier crust.
- Slice Thin: Use a mandolin to slice the zucchini thinly and evenly for the best texture and an even cook.
- Transfer the Dough to Baking Sheet: The dough is delicate so be sure to transfer the rolled dough to a lined baking sheet before layering.
Recipe FAQs
Yes, you can prepare the dough up to two days in advance. Keep it wrapped in plastic wrap in the refrigerator until you're ready to use it. Or freeze for up to 1 month.
Store any leftover galette in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F until warmed through.
More Zucchini Recipes
Savory Zucchini Galette
Equipment
Ingredients
Dough
- 1 ¼ cups All-purpose flour
- ¼ teaspoon Kosher salt
- 8 tablespoons unsalted butter cut into small cubes
- ¼ cup sour cream
- 2 teaspoons fresh lemon juice
- ¼ cup ice water
Ricotta Filling
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 2 garlic cloves grated or finely chopped
- 1 teaspoon lemon zest
- 1 teaspoon fresh thyme leaves roughly chopped
- ½ teaspoon Kosher salt
- 1 medium-large zucchini sliced thin
Garnish
- 2 tablespoons Olive oil
- Grated Parmesan cheese
- Fresh thyme leaves
Instructions
- To a food processor, add the flour, salt, and cubed butter. Pulse until the mixture looks like small peas.
- In another bowl, whisk together the sour cream, lemon juice, and water. Add this to the flour mixture and continue pulsing until a dough forms.
- Turn the dough onto a lightly floured surface and form it into a smooth ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- While the dough is chilling, make the filling. In another bowl, add the ricotta, Parmesan cheese, thyme, salt, and pepper. Stir well.
- Preheat the oven to 400°F and chill the ricotta mixture until the oven comes to temperature.
- When ready, roll the dough out onto a floured surface into a 13-inch circle and transfer it to a lined baking sheet.
- Spread the ricotta mixture onto the dough, leaving a border, and layer the zucchini slices on top.
- Fold the dough border over and brush the top of the galette with olive oil. Garnish the zucchini with more grated Parmesan cheese and fresh thyme leaves.
- Bake the zucchini galette at 400°F for about 45-50 minutes, until the crust is golden brown.
Notes
- Chill the Dough: Make sure to refrigerate the dough for at least 30 minutes. This helps the butter firm up, resulting in a flakier crust.
- Slice Thin: Use a mandolin to slice the zucchini thinly and evenly for the best texture and an even cook.
- Transfer the Dough to Baking Sheet: The dough is delicate so be sure to transfer the rolled dough to a lined baking sheet before layering.