Zucchini Galette with Ricotta (Courgette Galette)
This Zucchini Ricotta Galette is peak summer simplicity—flaky pastry, creamy cheese, and tender courgette slices all wrapped up in a rustic tart that tastes like it came from your favorite little spot in the Italian countryside. The pesto-swirled ricotta is rich and savory, while lemon zest brings just the right brightness. If you’re looking for a savory galette recipe that delivers, this is the one.
Galettes are my go-to when I want something special without pulling out all the stops. I love how they celebrate seasonal ingredients and have that effortlessly rustic look. This courgette galette joins a few of my other favorites—my Blackberry Galette for dessert, a Cherry Tomato Galette for late summer, and the Heirloom Tomato Galette that I make on repeat all tomato season. They’re the kind of dishes that just feel right this time of year. Galettes are delicious and impressive, and this zucchini galette is no exception!
Recipe Highlights: Courgette Galette
- Inspiration: This savory tart takes cues from rustic Italian cooking—think antipasti spreads, market-fresh courgettes, and classic ricotta crostini flavors wrapped in pastry dough.
- Best Served For: Ideal for summer dinners al fresco, Sunday brunch with friends, or an easy centerpiece for date night.
- What Makes It Special: That marbled swirl of pesto through the cheese mixture? It’s subtle, flavorful, and makes each bite a little different.
- The Shortcut Secret: No food processor needed—just a large mixing bowl, cold butter, and your hands.
Ingredient Notes
- All-purpose flour – Use a good quality purpose flour for a tender, flaky crust. Measure with a kitchen scale for best results.
- Unsalted butter – Cold butter is key for a crisp galette crust. Cut it into cubes and keep it chilled until it hits the flour mixture.
- Fine sea salt – Enhances flavor without overpowering. If substituting kosher salt, use slightly more.
- Fresh thyme leaves – Adds a subtle earthiness to the crust. Strip the leaves from the stem and give them a quick chop.
- Ice water – Keeps the dough cool while bringing it together. Use cold water from the fridge and drizzle it in gradually.
- Ricotta cheese – Whole milk ricotta gives a rich, creamy texture. If it’s a little wet, blot it gently with paper towels before mixing.
- Grated Parmesan – Adds depth and sharpness to the cheese mixture. Look for real Parmigiano Reggiano at grocery stores or Italian markets.
- Lemon zest – Brightens the filling and cuts the richness. Zest the lemon directly into the bowl to catch all the fragrant oils.
- Fine sea salt – Season your cheese mixture just as you would a pasta filling—every layer matters.
- Black pepper – Freshly cracked black pepper adds warmth and balances the creaminess of the ricotta.
- Fresh pesto – A spoonful swirled (not mixed!) gives you pops of herby flavor throughout. Use homemade or high-quality store-bought pesto.
- Zucchini (or courgette) – Use small zucchini for the best flavor and texture. Slice thinly and evenly using a sharp cutlery knife or mandoline. Love zucchini? Try my zucchini risotto!
- Extra virgin olive oil – Drizzled over the courgette slices before baking to help them roast and caramelize slightly. Go for a fruity, peppery one.
- Egg (for egg wash) – A beaten egg brushed on the crust gives it that golden brown finish. You can also use just an egg yolk for deeper color.
- Flaky sea salt – Sprinkle over the finished galette for contrast and crunch. It really wakes up the flavors.
- Fresh basil or thyme leaves – A final garnish that adds aroma and a pop of color. Use whatever fresh herbs you’ve got on hand.
Suggested Ingredient Substitutions and Additions
- Swap ricotta with whipped feta or a thick sour cream for a tangier twist.
- Add roasted cherry tomatoes or caramelized onions between the ricotta and courgette slices for an extra savory layer.
- Sub the pesto with a dollop of boursin mixture or an herb garlic spread if you’re out of fresh pesto.
- Toss a handful of toasted pine nuts over the top before baking for crunch and flavor.
How to Make A Courgette Galette
- First, make the dough. In a large bowl, mix purpose flour, kosher salt, and thyme. Add cold butter and work it into the flour mixture with your fingers or a pastry cutter until crumbly. Slowly mix in ice water until a dough forms. Shape into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
2. Next, prepare the filling. In a small bowl, stir together ricotta cheese, parmesan cheese, lemon zest, salt, and black pepper.
3. Dollop in the pesto. Gently swirl the pesto into the cheese mixture without fully combining.
4. Time to assemble the galette. Roll the chilled dough on a lightly floured surface into a large circle, about 12 inches wide. Transfer to a prepared baking sheet lined with parchment paper.
5. Spread the ricotta mixture over the center, leaving a 2-inch border.
6. Layer zucchini slices or courgette slices on top in concentric circles. Drizzle with a tablespoon of olive oil.
7. Now let’s fold the edges and bake the galette! Gently fold the outside edge of the pastry over the filling, pleating as you go to form a galette crust. Brush the exposed crust with beaten egg
8. Bake at 400°Fahrenheit (200°C/gas mark 6) for 40–45 minutes, until golden brown. Sprinkle flaky sea salt over the top, add fresh basil or thyme leaves, and serve warm or at room temperature.
Expert Tips From My Kitchen
- Use a kitchen scale to measure your flour and butter—it makes a big difference.
- Let your ricotta come to room temperature for easier mixing.
- If your courgettes have a lot of excess moisture, blot them with paper towels before layering.
- Don’t skip the egg wash—it gives that golden crust and helps seal the pleats.
Can I Assemble a Galette Ahead of Time?
Absolutely—you can assemble a galette ahead of time. Once you’ve formed the pastry circle, added the ricotta mixture, and arranged the courgette slices, cover the whole galette loosely with plastic wrap and refrigerate it on the baking sheet for up to 6 hours before baking. Just be sure to wait to brush on the beaten egg until right before it goes into the oven for the best golden brown crust.
What makes a galette a galette?
A galette is essentially a free-form tart made with pastry dough that’s folded up around the filling rather than placed in a traditional tart tin or pie plate. What sets it apart is its rustic look: the edges of the pastry are casually folded over the filling, often pleated by hand, giving it that charming, unfussy feel. You’ll find both sweet and savory galette recipes—everything from apple and berry galettes to this zucchini ricotta galette, which uses simple ingredients and that classic fold-over technique.
Serving Suggestions
- Wine Pairing: A crisp Vermentino or chilled Sauvignon Blanc pairs well with the lemon zest and pesto.
- Serve with a big green salad tossed in lemon juice and a little olive oil.
- Slice into smaller pieces and serve as a starter for a summer dinner party.
- Add a fried egg on top for brunch—rustic pies and runny yolks are always a good idea!
Storage Instructions
- Note: You can make the pastry dough a day ahead and keep it wrapped in cling film in the fridge.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a 300°Fahrenheit (150°Celsius) oven until warmed through to preserve the crust.
- Avoid microwaving—it’ll soften the pastry crust.
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Zucchini Ricotta Galette with Pesto (Savory Summer Tart)
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.