Courgette Galette with Pesto-Swirled Ricotta
This Courgette Galette is everything a summer savory tart should be. A flaky buttery crust gets spread with a creamy ricotta base swirled with pesto; not fully mixed, just swirled so every slice has ribbons of herby green running through the cheese. Tender courgette slices go on top, arranged in concentric circles, drizzled with olive oil, and baked until the crust is golden and the courgette is soft and just beginning to catch at the edges. It is simple, elegant, and tastes unmistakably Italian.
I grow courgettes (zucchini) in my garden every summer, and this galette is one of my favorite ways to use them. But the real reason this recipe exists is the pesto-ricotta combination; I have always loved the two together and I wanted a vehicle that would let both shine. Courgette was the natural partner; mild enough not to compete, tender enough to melt into the filling as it bakes. If galettes are new to you, this is a great place to start; the dough is forgiving, the assembly is freeform, and the result looks far more impressive than the effort involved. If you love galettes, you will also want to try my Cherry Tomato Galette with Parmesan Crust, Heirloom Tomato Galette with Ricotta, and Rustic Blackberry Galette with Basil Sugar.
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
The single most important step in this recipe is salting the courgette first. Slice it, lay it on paper towels, sprinkle with salt, and let it sit for at least 15 minutes; this draws out the excess moisture that would otherwise make the galette base soggy. Pat it completely dry before it goes on the tart. For the ricotta, use whole milk at room temperature and swirl the pesto in gently rather than mixing it fully; those ribbons of green running through the white are what make every slice look beautiful. Use homemade pesto if you can; the flavor difference in a recipe this simple is noticeable. And as always, cold butter in the dough is non-negotiable; work quickly and get it into the fridge the moment it comes together.
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.
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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
- 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.