Zucchini Ricotta Galette with Pesto (Savory Summer Tart)
This courgette galette is layered with a creamy ricotta base swirled with pesto and topped with tender courgette slices arranged in concentric circles, all wrapped in a flaky buttery crust and baked until golden. Salt the courgette first to draw out moisture and swirl the pesto rather than mixing it in; those two steps are what make this galette worth making.
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
- Salt the courgette first. This is the most important step. Lay the slices on paper towels, sprinkle with salt, and let them sit for at least 15 minutes before patting completely dry. Skipping this step is what makes galettes go soggy.
- Swirl the pesto, don't mix it. Add the pesto to the ricotta and fold it in gently two or three times. You want ribbons of green running through the white, not a uniformly green filling. The swirl is what makes every slice look beautiful.
- Use homemade pesto if you can. In a recipe this simple, the quality of each ingredient shows. A vibrant, freshly made pesto makes a noticeable difference over store-bought.
- Don't stress about the shape. A courgette galette is meant to look rustic and freeform. Uneven pleats, a lopsided circle, a small crack in the dough; none of it matters once it comes out of the oven golden and bubbling.
- Storage: Store leftovers loosely covered in the fridge for up to 3 days. Reheat in a 300°F oven for 10 minutes to re-crisp the crust. Do not microwave or the crust will go soggy.
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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