Description
A rustic savory galette filled with creamy ricotta, tender zucchini, and fresh herbs, all wrapped in a flaky, golden-brown crust. Perfect for brunch, dinner, or a light lunch.
Ingredients
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1 (7 oz) pie crust
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All-purpose flour (for rolling)
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1 cup ricotta cheese
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2 eggs (divided use)
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2 tbsp fresh dill, chopped
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1 clove garlic, minced
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1¾ tsp freshly ground black pepper
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1 large zucchini, thinly sliced
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1 tbsp olive oil
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1 tsp kosher salt
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⅓ cup grated Parmesan cheese
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
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Roll out crust to a 10-inch circle on a floured surface.
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Mix ricotta, 1 egg, dill, garlic, and ¾ tsp pepper. Spread on crust, leaving a 2-inch border.
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Toss zucchini with olive oil, salt, and remaining pepper. Arrange on top of ricotta.
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Fold crust edges over filling. Beat remaining egg with water and brush over crust.
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Sprinkle Parmesan on top.
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Bake 35–40 minutes until golden. Cool 15 minutes before slicing.
Notes
- Drain ricotta for 15–20 minutes before using to avoid sogginess.
- Zucchini should be sliced evenly for uniform cooking.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish, Brunch
- Method: Baking
- Cuisine: French-Inspired