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A courgette galette on a cutting board.

Zucchini Ricotta Galette with Pesto (Savory Summer Tart)

Allie Hagerty
A rustic zucchini galette made with creamy ricotta, swirled pesto, and tender courgette slices all wrapped in flaky pastry. This savory tart is simple, seasonal, and perfect for summer dinners or brunch.
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Prep Time 20 minutes
Cook Time 45 minutes
Time to Chill 30 minutes
Total Time 1 hour 35 minutes
Course Breakfast, Lunch
Servings 6 servings

Equipment

  • large mixing bowl
  • Small bowl
  • Measuring Cups and Spoons
  • Pastry cutter or fork
  • rolling pin
  • parchment paper
  • Large baking sheet
  • Microplane or zester
  • Pastry brush
  • plastic wrap

Ingredients
  

For the Pastry:

  • 1 ¾ cups 213g all-purpose flour
  • 10 tablespoons 142g unsalted butter , cold and cubed
  • ½ teaspoon fine sea salt
  • 1 teaspoon fresh thyme leaves
  • ¼ cup 60ml ice water

For the Filling:

  • 1 cup 250g ricotta cheese
  • ¼ cup 20g grated Parmesan
  • Zest of 1 lemon
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh pesto
  • 2 small zucchini thinly sliced into rounds

For Finishing:

  • 1 tablespoon extra virgin olive oil
  • 1 egg beaten
  • Flaky sea salt
  • Fresh basil or thyme leaves

Instructions
 

Make the Dough:

  • In a large bowl, mix flour, salt, and thyme. Add cold butter and work into the flour mixture using your fingers or a pastry cutter until crumbly.
  • Slowly drizzle in ice water and stir until the dough forms.
  • Shape into a disc, wrap in plastic wrap, and chill for at least 30 minutes.

Prepare the Filling:

  • In a small bowl, combine ricotta, Parmesan, lemon zest, sea salt, and black pepper.
  • Add pesto and swirl it into the ricotta mixture gently—do not fully mix.

Assemble the Galette:

  • Roll the chilled dough on a lightly floured surface into a 12-inch circle.
  • Transfer to a parchment-lined large baking sheet.
  • Spread the ricotta mixture in the center, leaving a 2-inch border.
  • Arrange zucchini slices in concentric circles on top and drizzle with olive oil.

Fold & Bake:

  • Fold the edges of the pastry dough over the filling, pleating the outside edge as needed. Brush the crust with beaten egg. Bake at 400°Fahrenheit (200°Celsius / gas mark 6) for 40–45 minutes, until golden brown.

Finish & Serve:

  • Sprinkle flaky sea salt over the warm galette and garnish with fresh herbs. Serve warm or at room temperature.

Notes

  • Keep your butter and water cold: This is the key to a flaky, crisp galette crust.
  • Swirl the pesto, don’t mix it in: You want little pockets of herby flavor throughout the cheese mixture.
  • Pat the zucchini dry if needed: If your zucchini rounds release excess moisture, use paper towels before layering to prevent sogginess.
 

Nutrition Facts

Calories: 446kcalCarbohydrates: 31gProtein: 11gFat: 31gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 103mgSodium: 706mgPotassium: 194mgFiber: 1gSugar: 1gVitamin A: 1025IUVitamin C: 6mgCalcium: 153mgIron: 2mg
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